This Slow Cooker Kielbasa with Cabbage and Potatoes is one of those recipes that feels like a warm hug. It’s hearty, comforting, and packed with simple, wholesome ingredients that come together perfectly. Plus, it’s a breeze to make—just toss everything into the slow cooker, and let it do all the work! This dish is great for busy weeknights or when you just want an easy, family-friendly meal that tastes like love. Trust me, even the kids will come back for seconds!
What You’ll Need
- 1 lb kielbasa, sliced into 1-inch pieces
- 1 small green cabbage, roughly chopped
- 1 lb baby potatoes, halved (or quartered if large)
- 3 large carrots, sliced into rounds
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper, to taste
Pro Tips
- Brown the kielbasa first: If you have an extra minute, quickly sauté the kielbasa in a skillet before adding it to the slow cooker for extra flavor.
- Cut the veggies evenly: This ensures everything cooks at the same rate and comes out tender but not mushy.
- Layer wisely: Place potatoes and carrots at the bottom since they take the longest to cook, and add the cabbage on top so it stays tender-crisp.
- Season to taste: Add salt and pepper at the end once everything has cooked—it’s easier to adjust seasoning this way.
- Make it your own: Toss in a handful of chopped fresh parsley or a squeeze of lemon juice before serving for a pop of freshness.
Tools You’ll Need
- Slow cooker (5-6 qt)
- Cutting board
- Chef’s knife
- Measuring spoons
- Measuring cup
Substitutions & Variations
- Swap the kielbasa with smoked sausage, turkey sausage, or even vegetarian sausage for a meat-free option.
- Use red potatoes instead of baby potatoes or try sweet potatoes for a sweeter twist.
- Add a handful of green beans or frozen peas during the last 30 minutes of cooking for extra veggies.
- Prefer a thicker broth? Stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water during the last hour.
Make-Ahead Tips
- Chop all the vegetables the night before and store them in airtight containers in the fridge. In the morning, just toss everything into the slow cooker!
- This dish reheats beautifully, so feel free to make it a day ahead—it tastes even better as the flavors meld.
Instructions
1. Prep the ingredients
Chop the cabbage, carrots, potatoes, onion, and garlic. Slice the kielbasa into bite-sized pieces.
2. Layer in the slow cooker
Add the potatoes and carrots to the bottom of the slow cooker. Layer the onion, garlic, and kielbasa on top. Finally, add the chopped cabbage.
3. Season and add broth
Drizzle olive oil over the top. Sprinkle smoked paprika, thyme, salt, and pepper evenly over everything. Pour in the chicken broth.
4. Cook
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes and carrots are tender and the cabbage is soft.
5. Serve and enjoy
Stir everything gently to combine, taste for seasoning, and serve hot with some crusty bread or a side salad.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or on the stovetop over low heat. Add a splash of chicken broth if it looks too dry.
- This dish also freezes well—store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
This Slow Cooker Kielbasa with Cabbage and Potatoes is a simple, hearty dish that’s perfect for busy families or anyone craving a cozy meal. The best part? The slow cooker does all the hard work for you! I hope your family loves it as much as mine does. If you try it, let me know how it turns out in the comments below—I’d love to hear your thoughts or answer any questions! Happy cooking! 😊
