Ingredients
1 medium green cabbage, cut into large wedges
14 oz (400 g) smoked sausage (kielbasa or andouille), sliced into 1-inch rounds
1 medium onion, sliced
3 cloves garlic, minced
2 cups chicken broth
2 tbsp butter, cubed
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp black pepper
1/2 tsp salt (adjust to taste)
1 tbsp Worcestershire sauce (optional)
Instructions
Lightly grease the slow cooker with olive oil or cooking spray.
Arrange the cabbage wedges on one side of the slow cooker.
Add the sliced smoked sausage beside the cabbage.
Scatter the sliced onion and minced garlic over everything.
Pour in the chicken broth and Worcestershire sauce.
Sprinkle with smoked paprika, garlic powder, onion powder, thyme, salt, and black pepper.
Dot the butter evenly over the cabbage and sausage.
Cover and cook:
LOW: 6–7 hours
HIGH: 3–4 hours
Carefully spoon some of the broth over the cabbage before serving.
Serve hot with crusty bread, mashed potatoes, or enjoy as a hearty low-carb meal.
Tips
Add baby potatoes for a complete one-pot dinner.
Stir in crispy bacon before serving for extra smoky flavor.
Garnish with fresh parsley and an extra crack of black pepper.
Prep Time: 10 minutes
Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
Total Time: About 6½ hours
Servings: 4–6
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