My grandpa got through some tough times on this simple 4-ingredient staple, and every spring he still asks for it. It’s cheap, filling, and so easy to make.
Slow Cooker Cabbage and Potatoes
This slow cooker cabbage and potatoes recipe is a comforting, budget-friendly dish made with simple ingredients that slowly simmer together into a flavorful, hearty meal. The vegetables become perfectly tender while the buttery broth adds rich savory flavor to every bite.
Ingredients
| Ingredient | Amount |
|---|---|
| Yellow potatoes, cut into chunks | 2 lbs |
| Green cabbage, cut into wedges | 1 head (2–2½ lbs) |
| Large yellow onion, sliced | 1 |
| Unsalted butter | 6 tbsp |
| Water | 3 cups |
| Kosher salt | 2 tsp |
| Black pepper | 1 tsp |
Instructions
1. Prepare the vegetables
Cut the cabbage into thick wedges, leaving part of the core attached so the pieces hold together while cooking. Chop the potatoes into large chunks and slice the onion.
2. Arrange in the slow cooker
Place the potatoes at the bottom of the slow cooker, followed by the sliced onions. Arrange the cabbage wedges on top in an even layer.
3. Season and add butter
Sprinkle the vegetables with salt and black pepper. Scatter the butter pieces over the top, then carefully pour the water around the sides of the slow cooker.
4. Cook until tender
Cover and cook on LOW for 6–7 hours or on HIGH for 3½–4 hours. The potatoes should be soft and the cabbage tender and flavorful.
5. Serve warm
Gently stir before serving if desired, then ladle some of the savory broth over the vegetables. Taste and adjust the seasoning as needed.
