How to Layer the Potatoes and Cabbage
Spread the potato wedges across the bottom of the slow cooker, then pile the cabbage ribbons on top. Pour in the diced tomatoes and their juices, followed by the broth or water. Gently press the cabbage down to moisten it. The cabbage will soften and settle as it cooks.
How to Thicken the Stew
Check a thick potato wedge with a fork. Once it breaks apart easily, mash a few wedges against the side of the crock and gently stir them into the broth. Leave the rest of the wedges whole so each bowl has plenty of tender potato and cabbage.
4-Ingredient Slow Cooker Potato, Tomato, and Cabbage Stew Recipe Card
Yukon Gold potatoes and green cabbage simmered with canned diced tomatoes.
- Prep time — About 15 minutes
- Slow cooker time — 6 to 8 hours on LOW or 3 to 4 hours on HIGH
- Servings — 6 to 8
Ingredients
- 2 pounds Yukon Gold potatoes, scrubbed and cut into thick wedges
- 1 small green cabbage (about 1½ to 2 pounds), cored and sliced into ribbons
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 4 cups vegetable broth or water
Instructions
- Arrange the potato wedges in the bottom of the slow cooker. Spread the sliced cabbage over the potatoes.
- Add the diced tomatoes with all their juices, then pour in the broth or water. Press the cabbage down lightly so most of it is moistened.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the potatoes are very tender and the cabbage is soft.
- Stir gently. For a thicker broth, mash a few potato wedges against the side of the crock and stir them back into the stew. Taste and serve hot.