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Crockpot 4-Ingredient Cabbage and Potatoes

Ayoub Ayoubon

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Instructions

1.1. Prepare the cabbage base :5 minutes.

Lightly spray the inside of your 5 to 6-quart slow cooker with non-stick spray. Arrange the thick cabbage wedges evenly across the bottom. This creates a protective bed that keeps the potatoes from burning.

2.2. Add potatoes & seasoning :1 minute.

Place the halved baby Yukon Gold potatoes in an even layer directly on top of the cabbage bed. Drizzle the avocado oil evenly over the potatoes and cabbage, then season with black pepper.

3.3. Add the liquid & seal :1 minute.

Pour the low-sodium broth carefully around the inner edges of the slow cooker insert so you don’t wash the oil and pepper off the vegetables. Cover tightly with the lid.

4.4. Cook low and slow :6 to 7 hours.

Set the slow cooker to LOW and cook for 6 to 7 hours until the potatoes are fork-tender and the cabbage is meltingly soft. Do not open the lid during cooking to keep the steam trapped!

5.5. Rest and serve :10 minutes.

Turn off the slow cooker and let the dish rest covered for 10 minutes so the cooking juices thicken slightly. Spoon into warm bowls and serve with your favorite toppings.

 

Chef’s Tips for Success

  • Keep the lid on: Every time you lift the slow cooker lid, you release trapped heat and add 15 minutes to the cooking time.

  • Keep potatoes uniform: Cut the baby potatoes into equal halves so they cook through at the exact same time.

  • Add protein (Optional): Slice 1 lb of smoked sausage (like Kielbasa) or diced cooked ham and place it on top of the potatoes before cooking for a complete one-pot meal.

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