Slow Cooker Cabbage Wedges and Potato Chunks

Tender cabbage wedges and hearty potato chunks simmer slowly in a savory, seasoned broth until everything is buttery-soft and full of flavor. It’s an easy, comforting side dish or a satisfying meatless meal.

Ingredients

• 1 medium head green cabbage, cut into 6–8 wedges

• 700 g potatoes, peeled and cut into large chunks

• 1 medium onion, sliced

• 3 cloves garlic, minced

• 3 cups vegetable or chicken broth

• 2 tbsp butter or olive oil

• 1 tsp salt, plus more to taste

• ½ tsp black pepper

• 1 tsp smoked paprika

• ½ tsp dried thyme

• 1 bay leaf

• 1 tbsp Worcestershire sauce, optional

Instructions

1. Layer the vegetables: Place the potato chunks and onion in the slow cooker. Arrange the cabbage wedges on top.

2. Add the seasoning: Sprinkle with garlic, salt, pepper, paprika, and thyme. Add the bay leaf.

3. Pour in the broth: Add enough broth to come about halfway up the vegetables. Don’t completely cover them.

4. Add butter: Dot the top with butter or drizzle with olive oil. Add Worcestershire sauce if using.

5. Slow cook: Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the potatoes are fork-tender and the cabbage is very soft.

6. Finish and serve: Remove the bay leaf. Taste and adjust the salt and pepper before serving.

Easy Add-Ins

For a heartier version, add smoked sausage, kielbasa, bacon, or chunks of ham before cooking. A splash of apple cider vinegar at the end also adds a delicious brightness to the savory cabbage.

Tip: Cut the potatoes into similarly sized chunks so they finish cooking at the same time.