Slow Cooker 4-Ingredient Cabbage and Potatoes

 Serves 6–8

Prep Time: 15 minutes
Cook Time: 6–7 hours (low) or 3½–4 hours (high)

Ingredients

• 1 small head green cabbage (about 2–2½ lbs), cored and cut into thick wedges

• 2 lbs yellow potatoes, scrubbed and cut into large chunks

• 1 large yellow onion, peeled and thickly sliced

• 6 tablespoons unsalted butter, cut into pieces

• 2 teaspoons kosher salt, or to taste

• 1 teaspoon freshly ground black pepper, or to taste

• 3 cups water

Instructions

1. Prepare the vegetables – Remove any tough outer cabbage leaves. Cut the cabbage into 6–8 thick wedges, keeping the core intact so they hold together. Scrub potatoes (peel if desired) and cut into 1½‑inch chunks. Slice onion into thick rings or half‑moons.

2. Layer the slow cooker – Place potato chunks evenly in the bottom of a 5‑ to 7‑quart slow cooker. Scatter onion slices over the potatoes. Arrange cabbage wedges on top, nestling them in snugly.

3. Season and add butter – Sprinkle salt and pepper evenly over the vegetables. Dot with butter pieces, tucking some between the wedges and potatoes.

4. Add water – Pour water gently around the edges to avoid washing off seasoning. Liquid should come about one‑third to halfway up the vegetables; they will release more juices as they cook.

5. Slow cook – Cover and cook on LOW for 6–7 hours or HIGH for 3½–4 hours, until potatoes are tender and cabbage is soft and silky but still holds its shape.

6. Adjust and serve – Taste and add more salt or pepper if needed. Use a large spoon to lift out cabbage and potatoes, spooning buttery broth over each serving. Serve straight from the slow cooker, keeping it on the WARM setting if desired.

Serving Suggestions

• Serve with crusty bread or dinner rolls to soak up the broth.

• Pair with pan‑seared sausage, baked ham, or roasted chicken for a heartier meal.

• Add a spoonful of grainy mustard or a splash of apple cider vinegar at the table for brightness.

• Leftovers are excellent with fried eggs for a simple next‑day breakfast.

Variations & Tips

• Richer broth – Substitute water with vegetable or chicken broth; adjust salt accordingly.

• Smoky flavor – Add a smoked ham hock or a few slices of bacon to the bottom of the slow cooker before adding potatoes.

• Extra seasoning – Tuck in a bay leaf or 1 teaspoon of caraway seeds with the water.

• Brightness – Stir in a splash of apple cider vinegar just before serving.

• Creamier texture – Lightly mash some of the potatoes into the broth right in the slow cooker for a thicker, stew‑like base.

• Leftover soup – Add more broth or water to leftovers and gently simmer on the stovetop for a rustic soup.

Storage

• Refrigerate in an airtight container for up to 5 days.

• Freeze for up to 3 months (broth‑based leftovers freeze well). Thaw overnight in the refrigerator and reheat gently.