Ingredients
- 1 medium head green cabbage, cut into wedges
- 4 medium potatoes, peeled and cubed
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups vegetable broth (or chicken broth)
- 2 tablespoons butter or olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Optional: cooked sausage, bacon, or carrots for extra flavor
Instructions
- Place the diced onion and garlic in the bottom of the slow cooker.
- Add the cubed potatoes around the cooker.
- Arrange the cabbage wedges on top.
- Pour the broth over everything.
- Add butter, salt, pepper, paprika, and thyme.
- Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
- Once the cabbage and potatoes are tender, gently stir and serve warm.
Serving Ideas
- Top with fresh parsley
- Serve with crusty bread
- Add smoked sausage or ham for a heartier meal
Tips
- For a richer broth, add a splash of cream before serving.
- Red pepper flakes add a little heat.
- Leftovers taste even better the next day.