Slow Cooker Cabbage and Sausage (Crockpot)
This delicious slow cooker cabbage and sausage recipe makes a simple and satisfying meal, perfect for the cold winter months; it is comfort food at its best.
- Prep time
- 15 min
- Cook time
- 4 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 lb white cabbage (1 kg)
- 4.5 oz bacon or pancetta (125 g, Note 1)
- 1 onion (5.5 oz/ 150 g)
- 2 cup chicken stock (500 ml, Note 2)
- 2 tbsp tomato paste
- 14 oz sausages (smoked/cured, 350 g, (Note 3))
- 1 medium carrot
- 3 garlic cloves
- 1 tbsp dried thyme
- 1 tbsp brown sugar
- 1/2 tsp fine sea salt or Kosher
- 1/4 tsp black pepper
- 1/2 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1/2 tsp red chili flakes
- fresh thyme or parsley (optional)
Instructions
- 1
Cabbage: Half it and remove the core. Chop the cabbage roughly (1 inch/ 2.5 cm pieces) and place it in the slow cooker.
- 2
Chop bacon and onions.
- 3
Cook bacon for 1-2 minutes in a pan until the fat is rendered. Add the onions and cook, often stirring, for another 2-3 minutes until the onion is softer.
- 4
Slice carrots and grate garlic cloves.
- 5
In the meantime, whisk the tomato paste into the stock. Pour everything into the slow cooker.
- 6
Combine: Slice the sausages, place them on the cabbage, add bacon and onions, carrots, garlic, salt, pepper, thyme, brown sugar, sweet and smoked paprika, chili flakes. Mix well.
- 7
Cook on high for 3 hours or on low for 6 hours. Check that the cabbage is done to your liking and increase the cooking time slightly if you feel it needs more time.
- 8
Adjust the seasoning and sprinkle with fresh thyme or parsley before serving.