One of my favorite recipes for cabbage involves my slow cooker! This recipe is quick to throw together and delightful to eat. Enjoy this easy and healthy Crockpot Sausage and Cabbage Recipe!
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One way I keep my budget low is to buy what’s cheapest when it’s cheapest. I use the EWG’s Dirty Dozen/Clean 15 list prioritize my organic purchases. I like cabbage a lot, and I like it even better since it’s on the Clean 15 List and often very cheap! I’ve found that cabbage hits rock bottom prices around St. Patty’s Day for some reason. Watch for cheap cabbage in March!
Crockpot Sausage and Cabbage Recipe
I’ve been making this recipe for Sausage and Cabbage in my crockpot for a long time. I found the original recipe on southernfood.about.com but I can’t find the original source anymore – and I’ve since adapted the recipe to fit my family’s needs. It’s easy and delicious and perfect for busy days because you can just throw the ingredients in the slow cooker and forget about them. It’s also naturally gluten-free and so just about anyone can eat it!
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Crockpot Sausage and Cabbage
Ingredients
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1 small head cabbage, coarsely shredded
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1 large onion, coarsely chopped
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1 1/2 to 2 pounds organic kielbasa
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1 cup apple juice or water works just as well, honestly
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1 TBS dijon mustard
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1 TBS apple cider vinegar
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2-3 large potatoes, diced
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2-3 large carrots, diced
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salt and pepper to taste
Instructions
- Layer the cabbage, onion, potatoes, carrots, and sausage in a 5 or 6 qt. crockpot.
- Whisk together the juice, mustard, vinegar and pour over crockpot ingredients.
- Cover and cook on low for 8 to 10 hours. (My crockpot cooks it faster than that - it's usually ready after only 4-6 hours instead so prepare to adjust the time depending on your crock pot.)
- I've also cooked it on high for 1 hour and then on low for 3-4 hours when I forget to get it ready earlier in the day.
Crockpot Sausage and Cabbage
Ingredients
- 1 small head cabbage, coarsely shredded
- 1 large onion, coarsely chopped
- 1 1/2 to 2 pounds organic kielbasa
- 1 cup apple juice or water works just as well, honestly
- 1 TBS dijon mustard
- 1 TBS apple cider vinegar
- 2-3 large potatoes, diced
- 2-3 large carrots, diced
- salt and pepper to taste
Instructions
- Layer the cabbage, onion, potatoes, carrots, and sausage in a 5 or 6 qt. crockpot.
- Whisk together the juice, mustard, vinegar and pour over crockpot ingredients.
- Cover and cook on low for 8 to 10 hours. (My crockpot cooks it faster than that - it's usually ready after only 4-6 hours instead so prepare to adjust the time depending on your crock pot.)
- I've also cooked it on high for 1 hour and then on low for 3-4 hours when I forget to get it ready earlier in the day.
I love this recipe because it is quick, frugal and delicious. My crockpot is my work horse! If you’re looking for a good slow cooker, I highly recommend this Hamilton Beach 6 qt version. I’ve had this slow cooker for a number of years now and have been very, very happy with it.
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Want more healthy recipes? You may like these posts!
Old Fashioned Chicken Noodle Soup for the Instant Pot
German Frikadellen Recipe with Pan Fried Potatoes
Beef with Rigatoni for the Instant Pot
15 Healthy Freezer Friendly Recipes
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Susie says
March 11, 2011 at 12:18 amOoooo…that looks really good:-)
Sara says
March 11, 2011 at 3:54 amWe'll make eggrolls and freeze them! I buy the wrappers and then add cabbage, carrots, onion, sausage, soy sauce and whatever else I have. (Freeze on cookie sheet and then bag them up.) They are best fried, but we usually bake them. I'll have to try the crockpot recipe — looks yummy!
Michelle says
March 11, 2011 at 2:31 pmEggrolls! What a great idea! Do you just dump or do you have a recipe you start from, Sara? I've never made eggrolls before. Might have to give it a shot. Thanks!
Sara says
March 12, 2011 at 12:58 amSometimes I follow the recipe on the back of the eggroll wrapper package — and sometimes I just dump 🙂 Also…mu shu pork is delish!
Michele says
March 13, 2011 at 12:58 amI'm not a fan of cabbage, and neither is my hubby… but that crock pot recipe in interesting. I am saving the recipe and maybe I'll try it next year. How much of it ends up being cabbage once it's cooked?
Michelle says
March 13, 2011 at 3:01 pmThe cabbage cooks way down. You can add more of the other ingredients to have a better combo, if you want. I think it's worth trying at least once! I usually go heavier on the cabbage than then sausage, but my family would prefer it the other way around.
Anonymous says
March 25, 2011 at 1:31 amDo you eat this as a single dish? What (if anything) do you eat with it? Is it soupy? Looks so delicious.
Michelle says
March 25, 2011 at 1:58 amAnon- it is pretty good! I generally serve a salad and bread with it. Depending on how many (if any) potatoesI add to the mix, I might also make fried potatoes. I think any type of potatoes go very nicely with it. I sometimes just take the easy way out and cook them in the crockpot with everything else. It's not too soupy, but the cabbage does cook down and become a little watery.
Manda says
February 12, 2014 at 12:25 pmThis looks sooo good! Its a good thing I’m eating lunch right now or I’d be hungry!!!
Charli says
May 12, 2015 at 7:52 amo do my own freezer bag meals on the weekend for the work week. Could you throw all ingredients in a ziplock freezer bag. Freeze and dump in crock pot?
Michelle Marine says
May 12, 2015 at 8:16 amHi Charli,
I have never tried to freeze cabbage so I’m not sure how it would work. I’m afraid that cabbage would get very watery. Also, potatoes don’t freeze all that well either – they sometimes turn black after thawing. If you try it though, come back and let me know!
Leslie says
April 15, 2016 at 11:42 amHow many people does this feed?
Michelle Marine says
April 15, 2016 at 11:45 amHi Leslie, It feeds my family of 6 with a few leftovers. 🙂