Slow Cooker Cabbage and Potatoes

Slow Cooker Cabbage and Potatoes is a warm, comforting side dish made with tender cabbage, hearty potatoes, sweet onion, savory turkey bacon, and a simple seasoned broth. Everything slowly cooks together until the vegetables become tender and absorb the flavors around them.

This recipe keeps preparation straightforward. After chopping the vegetables, you quickly sauté the onion, layer everything in the slow cooker, add the broth and seasonings, and let the slow cooker handle the rest. The turkey bacon adds savory flavor, while garlic powder and black pepper keep the seasoning simple.

Slow Cooker Cabbage and Potatoes works well for busy days because most of the cooking requires no attention. Serve it warm as a hearty side dish, or enjoy a larger portion when you want something simple and comforting.

I started appreciating slow-cooked cabbage after discovering how different it tastes from cabbage cooked quickly on the stovetop. The slow cooker gives it time to soften and absorb the broth, onion, and seasonings. Potatoes make the dish even more satisfying because they soak up those savory flavors as they cook. I also prefer sautéing the onion before it goes into the slow cooker. It only adds a few minutes of preparation, but it gives the finished dish a sweeter, deeper onion flavor. Once everything is layered, I can leave it alone until the potatoes are tender, then give the whole pot one gentle stir before serving.

Preparing the Cabbage and Potatoes

Chop the Cabbage Into Even Pieces

Start with 1 medium head of cabbage.

Remove any damaged outer leaves. Then cut the cabbage into quarters and remove the firm core.

Chop the remaining cabbage into medium pieces. They don’t need to look perfectly uniform, but keeping them relatively similar in size helps them cook consistently.

Wash the chopped cabbage and drain it thoroughly.

Cabbage takes up plenty of space before cooking, so don’t worry if your slow cooker initially looks very full. As Slow Cooker Cabbage and Potatoes cooks, the cabbage softens and reduces considerably in volume.

Place a generous layer of cabbage across the bottom of the slow cooker.

Peel and Dice the Potatoes

Peel 4 to 6 medium potatoes.

For a balanced amount, 5 medium potatoes work especially well.

Cut the potatoes into approximately 1-inch pieces. Keeping the pieces similar in size helps them become tender at roughly the same time.

Place the diced potatoes over the cabbage.

Avoid cutting them extremely small because they may soften too much during several hours of slow cooking.

The potatoes give Slow Cooker Cabbage and Potatoes its hearty texture. Additionally, they absorb some of the seasoned broth while the cabbage underneath becomes tender.

Once the potatoes are layered over the cabbage, you can prepare the onion and turkey bacon.

Building Flavor in the Slow Cooker

Sauté the Onion First

Slice 1 large onion.

Place a skillet over medium heat and add 1 tablespoon olive oil. Although the original preparation simply calls for sautéing the onion, a small amount of oil prevents sticking and helps the onion soften evenly.

Add the sliced onion and cook for 5 to 7 minutes.

Stir occasionally until the onion becomes soft and fragrant.

You don’t need to deeply caramelize it. Instead, focus on softening the slices and bringing out their natural sweetness.

Transfer the sautéed onion to the slow cooker and distribute it over the potatoes.

Starting with sautéed onion gives Slow Cooker Cabbage and Potatoes more developed flavor than adding completely raw onion.

Add the Turkey Bacon and Seasonings

Chop 4 to 6 slices turkey bacon. Using 6 slices gives the vegetables plenty of savory flavor.

Scatter the chopped turkey bacon over the cabbage, potatoes, and onion.

Next, sprinkle 1 teaspoon garlic powder over everything.

Add ½ teaspoon salt and ½ teaspoon black pepper to start.

Because broth and turkey bacon can already contain sodium, it’s helpful to begin with a moderate amount of salt. You can always taste and adjust the seasoning before serving.

Finally, pour 1 cup chicken broth or vegetable broth evenly over the ingredients.

You don’t need to completely cover the vegetables. As the cabbage cooks, it releases additional moisture.

Cooking Slow Cooker Cabbage and Potatoes

Cook Until the Potatoes Become Tender

Cover the slow cooker with the lid.

Cook Slow Cooker Cabbage and Potatoes on LOW for approximately 5 to 6 hours or on HIGH for approximately 3 to 4 hours.

Since slow cookers vary, begin checking the potatoes near the lower end of the cooking range.

The dish is ready when a fork easily pierces the potato pieces and the cabbage has softened.

Avoid repeatedly removing the lid during cooking. Each time you lift it, heat escapes and can increase the overall cooking time.

Instead, leave the slow cooker covered until you’re close to the expected finishing time.

Gently Combine Everything Before Serving

Once the potatoes and cabbage are tender, remove the lid.

Use a large spoon to gently stir the ingredients together.

The cabbage at the bottom will have cooked in the broth, while the potatoes, onions, and turkey bacon on top will have absorbed different amounts of moisture and seasoning.

Stirring at the end distributes those flavors throughout Slow Cooker Cabbage and Potatoes.

Taste a small portion.

Then add additional salt or black pepper if necessary.

If you prefer a slightly brothier dish, you can spoon some of the cooking liquid into each serving. Alternatively, use a slotted spoon if you want mostly vegetables.

Serving Slow Cooker Cabbage and Potatoes

Finish With Fresh Herbs

Fresh herbs make an easy finishing touch.

Chop 2 tablespoons fresh parsley or use a small amount of fresh thyme leaves.

Sprinkle the herbs over Slow Cooker Cabbage and Potatoes immediately before serving.

Parsley gives the dish a mild, fresh finish, while thyme adds a more aromatic herbal note.

Neither garnish is required, so the dish still works well when you only have the basic ingredients available.

Serve the cabbage and potatoes warm while they’re tender and well coated with the savory cooking juices.

Store and Reheat Leftovers

If you have leftovers, allow them to cool before transferring them to an airtight container.

Refrigerate promptly and keep some of the cooking liquid with the vegetables. That moisture helps prevent the potatoes and cabbage from drying out during reheating.

Warm individual portions until heated through.

A gentle reheating method works particularly well because the potatoes are already tender.

Before serving the leftovers, stir everything carefully and taste the seasoning again.

The broth, garlic, onion, turkey bacon, and cabbage flavors can become even more noticeable after refrigeration.

As a result, Slow Cooker Cabbage and Potatoes remains a convenient option when you want a simple side dish that can stretch across more than one meal.

Ingredients

• 1 medium head cabbage, chopped
• 5 medium potatoes, peeled and diced into 1-inch pieces
• 1 large onion, sliced
• 1 tablespoon olive oil
• 1 cup chicken broth or vegetable broth
• 6 slices turkey bacon, chopped
• 1 teaspoon garlic powder
• ½ teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• 2 tablespoons fresh parsley or fresh thyme, optional for garnish

Instructions

1. Wash the cabbage, remove the core, and chop it into medium pieces. Peel the potatoes and dice them into evenly sized pieces.
2. Heat the olive oil in a skillet over medium heat. Add the sliced onion and sauté for 5 to 7 minutes, until softened and fragrant.
3. Place the chopped cabbage in the bottom of a large slow cooker.
4. Layer the diced potatoes over the cabbage. Add the sautéed onion and chopped turkey bacon.
5. Sprinkle the garlic powder, salt, and black pepper evenly over the ingredients.
6. Pour the chicken or vegetable broth over the vegetables.
7. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the potatoes and cabbage are tender.
8. Gently stir everything together, then taste and adjust the salt and black pepper as needed.
9. Garnish Slow Cooker Cabbage and Potatoes with fresh parsley or thyme and serve warm.

Frequently Asked Questions

How long should I cook Slow Cooker Cabbage and Potatoes?

Cook the dish on LOW for approximately 5 to 6 hours or HIGH for 3 to 4 hours. Slow cookers vary, so use the tenderness of the potatoes as your best guide.

How do I know when the potatoes are done?

Insert a fork into one of the larger potato pieces. If the fork slides in easily and the cabbage has softened, the dish is ready to serve.

Can I use vegetable broth instead of chicken broth?

Yes. Either chicken broth or vegetable broth works. Vegetable broth makes an easy option when you prefer not to use chicken broth.

Why doesn’t the broth completely cover the vegetables?

You only need 1 cup because the cabbage releases moisture as it slowly cooks. The covered slow cooker also traps moisture rather than allowing it to evaporate quickly.

Can I prepare the vegetables ahead of time?

You can chop the cabbage and onion ahead and refrigerate them in covered containers. If you peel and cut the potatoes ahead, keep them submerged in cold water in the refrigerator, then drain them thoroughly before adding them to the slow cooker.

Conclusion

Slow Cooker Cabbage and Potatoes turns simple vegetables into a warm and satisfying dish with very little hands-on cooking.

Cabbage forms the tender base, while diced potatoes make the dish hearty. Sautéed onion contributes sweetness, and turkey bacon adds savory flavor. Meanwhile, garlic powder, broth, salt, and black pepper keep the seasoning simple.

Once everything goes into the slow cooker, the ingredients have several hours to soften and blend together.

Finish Slow Cooker Cabbage and Potatoes with fresh parsley or thyme, then serve it warm with some of the flavorful cooking juices. It’s an easy choice for family dinners, relaxed weekends, and days when you want the slow cooker to handle most of the work.