Why This Recipe Is a Keeper
Before we dive into the method, here is why this cabbage and potatoes will become a family favorite.
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Only 3 ingredients. Cabbage, potatoes, butter.
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Budget-friendly. Cabbage and potatoes are among the cheapest vegetables.
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Pantry staples. These ingredients keep for weeks.
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Set it and forget it. The slow cooker does all the work.
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Versatile. Serve as a side dish or a meatless main.
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Comforting. Warm, buttery, and satisfying.
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No fancy techniques. Anyone can make this.
Ingredients
Servings: 4
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1 medium green cabbage (about 2 to 2 1/2 pounds), cored and cut into 6–8 wedges
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2 pounds yellow or gold potatoes, cut into large chunks
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6 tablespoons salted butter, cut into pieces
Ingredient Notes
Green cabbage: Use a medium head of green cabbage. Remove any tough or damaged outer leaves. Cut the cabbage into 6 to 8 wedges. Keep the core attached to each wedge so the leaves hold together during cooking. The core softens as it cooks and is perfectly edible. Do not use red cabbage, which will turn an unappealing color.
Yellow or gold potatoes: Yukon Gold or other yellow-fleshed potatoes are ideal. They have a buttery flavor and hold their shape during long cooking. Cut them into large chunks, about 1 1/2 to 2 inches. Larger chunks hold their shape better. Russet potatoes can be used but they are starchier and may break down more. Do not use red potatoes, which have a different texture.
Salted butter: Salted butter adds flavor and richness. Cut the butter into small pieces so it melts evenly. If you only have unsalted butter, add 1/2 teaspoon of salt to the dish. Do not substitute margarine.
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Remove any tough or damaged outer leaves from the cabbage. Cut the cabbage into 6 to 8 wedges. Keep the core attached so the wedges hold together. Rinse the wedges and pat them dry.
Scrub the potatoes well. Do not peel them unless you prefer peeled potatoes. The skins add texture and nutrients. Cut the potatoes into large chunks, about 1 1/2 to 2 inches.
Step 2: Layer the Potatoes
Place the potato chunks in an even layer on the bottom of a 5- to 6-quart slow cooker. This gives them plenty of contact with the heat and lets them soak up the buttery juices as they cook.
Step 3: Add the Cabbage
Arrange the cabbage wedges on top of the potatoes. Fit them snugly but do not pack them in too tightly. It is fine if some wedges overlap. They will soften and sink down as they cook.
Step 4: Dot with Butter
Scatter the pieces of salted butter over the cabbage and potatoes. Tuck some pieces down between the vegetables so the butter melts throughout. If your butter is very cold, press it lightly into the vegetables so it does not just sit on top.
Step 5: Cover and Cook
Place the lid on the slow cooker. Cook on LOW for 6 to 7 hours, or on HIGH for 3 1/2 to 4 hours. The dish is ready when the potatoes are very tender when pierced with a fork and the cabbage is soft, silky, and almost translucent around the edges. Do not stir during cooking. Let the vegetables gently steam and braise in their own juices and the melted butter.
Step 6: Finish and Serve
Once everything is tender, carefully lift out the cabbage wedges with a wide spatula so they stay mostly intact. Spoon the potatoes onto a serving platter or into shallow bowls. Drizzle some of the buttery cooking juices from the bottom of the slow cooker over the top. Taste a piece of potato and, if you like, add a small pinch of salt at the table. Serve hot, making sure everyone gets both cabbage, potatoes, and a spoonful of the savory juices.
How to Serve Cabbage and Potatoes
This humble dish is delicious on its own, but it also pairs beautifully with other foods.
As a Side Dish: Serve alongside smoked sausage, kielbasa, corned beef, pork chops, or roast chicken.
As a Meatless Main: Serve with crusty bread for a simple vegetarian meal.
With Smoked Sausage: Add sliced smoked sausage to the slow cooker during the last hour of cooking.
With Bacon: Sprinkle crumbled cooked bacon over the top before serving.
With Sour Cream: A dollop of sour cream adds tangy richness.
With Fresh Herbs: Sprinkle with fresh parsley, chives, or dill.
With Caraway Seeds: Add 1 teaspoon of caraway seeds to the slow cooker for a German-inspired flavor.
Variations & Tips
Make It With Onion: Add 1 large sliced onion to the bottom of the slow cooker under the potatoes.
Make It With Garlic: Add 4 to 5 cloves of minced garlic along with the butter.
Make It With Smoked Paprika: Add 1 teaspoon of smoked paprika for smoky depth.
Make It With Carrots: Add 2 to 3 peeled and chunked carrots along with the potatoes.
Make It With Ham: Add 1 cup of diced cooked ham along with the vegetables.
Make It With Bacon Grease: Substitute 4 tablespoons of bacon grease for half of the butter for a smokier flavor.
Make It in a Dutch Oven: Preheat oven to 325°F (163°C). Layer ingredients in a Dutch oven. Cover and bake for 2 to 2 1/2 hours until tender.
Make It on the Stove: Combine ingredients in a large pot. Simmer over low heat for 45 to 60 minutes until tender.
Pro Tips for Absolute Success
Keep the cabbage core attached. The core holds the leaves together. Without it, the wedges will fall apart into shreds.
Cut potatoes into large chunks. Smaller chunks may break down and become mushy. Large chunks hold their shape.
Do not stir during cooking. The vegetables will soften and settle on their own. Stirring can break them apart.
Use a 5- to 6-quart slow cooker. A smaller slow cooker will be overcrowded. A larger slow cooker may cause the vegetables to dry out.
Taste before adding salt. The salted butter provides plenty of salt. Taste first, then add more if needed.
Serve the cooking juices. The liquid at the bottom of the slow cooker is concentrated flavor. Do not waste it.
Frequently Asked Questions
Can I use red cabbage instead of green?
Red cabbage is not recommended. It will turn an unappealing blue-gray color during long cooking. Stick with green cabbage.
Can I use russet potatoes?
Yes. Russet potatoes are starchier and may break down more than yellow potatoes. Cut them into larger chunks to help them hold their shape.
Can I use unsalted butter?
Yes. Add 1/2 teaspoon of salt to the dish. Taste before serving and add more salt if needed.
Can I add other vegetables?
Yes. Add carrots, parsnips, or turnips along with the potatoes. Cut them into similar-sized chunks.
Can I make this dairy-free?
Use vegan butter or 1/4 cup of olive oil instead of butter. The flavor will be different.
Can I freeze the leftovers?
Freezing is not recommended. The texture of the potatoes and cabbage will become watery and mushy upon thawing. This dish is best fresh.
How long do leftovers last in the refrigerator?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.
Why are my potatoes still hard?
Your potato chunks were too large, or your slow cooker runs cool. Cut the potatoes into smaller pieces next time. Continue cooking on LOW until tender.
Why is my cabbage mushy?
You overcooked it or cut it into very small pieces. Cabbage should be soft but still hold its shape. Check for doneness at 6 hours on LOW.
Can I add meat to this dish?
Yes. Add sliced smoked sausage, kielbasa, or diced ham during the last hour of cooking.
Can I cook this on high instead of low?
Yes. Cook on HIGH for 3 1/2 to 4 hours. However, LOW is preferred. The gentler heat cooks the vegetables more evenly.
The Beauty of Simple Vegetables
There is something honest about a dish that does not try to be anything other than what it is. These cabbage and potatoes do not pretend to be fancy. They do not rely on expensive ingredients or complicated techniques. They are exactly what they appear to be. Cabbage. Potatoes. Butter.
But here is the thing. When you take those simple ingredients and cook them slowly in a covered pot, something wonderful happens. The potatoes absorb the buttery juices. The cabbage becomes silky and sweet. The butter melds everything together.
The result is not just edible. It is craveable. It is the kind of side dish that you find yourself eating straight from the slow cooker with a spoon. It is the kind of dish that makes you remember that good food does not have to be expensive or complicated.
This is poor man’s food. But it tastes rich.
Keep cabbage in your fridge. Keep potatoes in your pantry. Keep butter in your fridge. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 6–7 hours on LOW or 3 1/2–4 hours on HIGH
Total Time: Approximately 6 to 7 hours
Yield: 4 servings