Ingredients
One medium head of green cabbage (about two pounds), cored and cut into wedges or chopped into two-inch pieces, six medium Yukon Gold or red potatoes (about two pounds), cut into one-inch chunks, one medium onion, sliced, three cloves garlic, minced, two cups vegetable broth or chicken broth, two tablespoons olive oil or melted butter, one teaspoon salt, half teaspoon black pepper, one teaspoon smoked paprika (optional), and two bay leaves.
Optional add-ins: one pound kielbasa or smoked sausage, sliced into rounds, or two cups cooked ham, cubed.
Equipment Needed
A slow cooker (five to six quarts or larger), a sharp knife and cutting board, measuring cups and spoons, and a large spoon or spatula.
Method
Cut the cabbage in half through the core. Cut out the core, then slice each half into wedges or chop into two-inch pieces. The wedges will hold their shape better; smaller pieces will be softer and more stew-like.
Wash and scrub the potatoes. Do not peel them unless you prefer peeled potatoes. Cut them into one-inch chunks. Slice the onion and mince the garlic.
Place the potato chunks in the bottom of the slow cooker. Add the cabbage on top of the potatoes, then scatter the sliced onion and minced garlic over everything.
In a small bowl or measuring cup, whisk together the broth, olive oil, salt, pepper, and smoked paprika if using. Pour the mixture evenly over the vegetables. Tuck the bay leaves into the sides.
Cover the slow cooker with the lid. Cook on LOW for six to eight hours or on HIGH for three to four hours. The dish is done when the potatoes are fork-tender and the cabbage is soft and translucent. If adding kielbasa or ham, stir it in during the last hour of cooking.
Remove and discard the bay leaves. Gently stir the vegetables to coat them in the cooking liquid. Taste and adjust salt and pepper as needed.
Serve warm with plenty of the savory broth spooned over the top.
Storage
Refrigerate in an airtight container for up to four days. The flavors improve overnight. Reheat individual portions in the microwave or reheat on the stovetop over medium-low heat. Freeze for up to two months. Thaw overnight in the refrigerator before reheating. Note that thawed cabbage will be softer in texture.
Variations
For a complete meal with sausage, add one pound of sliced kielbasa, andouille, or smoked sausage during the last hour of cooking. For a corned beef version, add one pound of cooked corned beef brisket (shredded or cubed) during the last hour. For a bacon version, cook six slices of chopped bacon until crispy, then add the bacon and one tablespoon of bacon drippings along with the broth. For a creamy version, stir in half a cup of heavy cream or sour cream during the last thirty minutes of cooking. For a tomato version, add one can (14 ounces) of diced tomatoes (with juice) along with the broth. Add one teaspoon of dried thyme. For an Irish style, use chicken broth, add two cups of chopped carrots and two cups of chopped parsnips along with the potatoes, and serve with corned beef. For a spicy version, add half a teaspoon of red pepper flakes, one teaspoon of cayenne pepper, or a chopped jalapeño.
Serving Suggestions
Serve as a main course with crusty bread for dipping into the broth. Serve as a side dish alongside roasted chicken, pork chops, or meatloaf. Pair with cornbread or Irish soda bread. Top with fresh parsley or chives. Serve with a dollop of sour cream or a drizzle of apple cider vinegar for brightness.
Tips for Best Results
Cut the potatoes and cabbage into uniform sizes. One-inch chunks for potatoes and two-inch pieces for cabbage ensure even cooking. Very large pieces will be undercooked while smaller pieces turn to mush.
Layer the potatoes on the bottom. Potatoes take longer to cook than cabbage. Placing them at the bottom where they are fully submerged in liquid ensures they become tender.
Do not overfill the slow cooker. Cabbage cooks down significantly, but it starts out very bulky. Fill no more than three-quarters full to leave room for stirring and to prevent overflow.
Use low-sodium broth. Cabbage and potatoes absorb salt easily. Low-sodium broth lets you control the salt level. Taste before adding extra salt.
Do not lift the lid during cooking. Each time you lift the lid, heat escapes and adds fifteen to twenty minutes of cooking time. Let the slow cooker do its job.
Add sausage or meat at the end. If adding kielbasa or ham, stir it in during the last hour. Adding it earlier will cause the meat to become dry and lose its flavor.
Let it rest before serving. The vegetables will absorb more flavor as they sit. Even ten minutes off the heat makes a difference.
Make it a leftover meal. This dish is even better the next day. The cabbage continues to soak up the broth and the flavors deepen. Serve leftovers for lunch with a slice of bread.
Use the cooking liquid as a soup base. The leftover broth is flavorful and nutritious. Save it to use as a base for vegetable soup or to cook rice or lentils.
Add a splash of vinegar at the end. A teaspoon of apple cider vinegar or white wine vinegar brightens the flavors and cuts through the richness of the potatoes and cabbage.