Hearty Crockpot Kielbasa with Cabbage and Potatoes – A Comfort Food Favorite
If you’re craving something cozy and hearty, this Slow Cooker Kielbasa with Cabbage and Potatoes is just the thing. It’s an old-fashioned, stick-to-your-ribs kind of meal—perfect for chilly days, busy weeknights, or anytime you want something filling without fuss. Toss it all in the crockpot and let the flavors mingle into a savory, comforting dish that’s full of down-home goodness. (And if you like easy recipes for kielbasa, check out my recipe for Kielbasa and 15 Bean Soup, too!)
Cabbage, sausage, and potatoes are some of my favorite comfort foods. And in this recipe, I’ve combined them all to make a hearty slow cooker meal. I love the convenience of throwing everything into a slow cooker and letting it do all the work. It’s just so lovely to have a homemade meal ready and waiting at the end of the day.
And let me tell you that although this dish is made with humble ingredients, the result is something very delicious. The cabbage becomes tender, and everything soaks up the flavor of the savory chicken broth, becoming a bit stew-like. I like to sop up the extra broth on my plate with a chunk of crusty bread.
What Makes This Recipe a Keeper
Crockpot Kielbasa with Cabbage and Potatoes is a true one-pot meal. Everything cooks together in the slow cooker—meat, potatoes, and cabbage—so there’s less cleanup and no need for side dishes (unless you want to add some crusty bread on the side).
It uses humble, budget-friendly ingredients. Just a few simple ingredients come together to make something super flavorful and satisfying.
It’s the definition of comfort food. Hearty, savory, and slow-simmered to perfection—it’s the kind of meal that warms you up from the inside out.
Perfect for busy days. Just toss everything in the crockpot and let it cook while you go about your day. Come dinnertime, it’s ready to serve.
Ingredients for Crockpot Kielbasa with Cabbage and Potatoes
Kielbasa—You will want to use a fully cooked sausage like kielbasa (a Polish smoked sausage). I used beef kielbasa in the photos, but sometimes I use turkey kielbasa or another fully cooked smoked sausage. Use whatever fully-cooked smoked sausage you like for this recipe.
Cabbage – I typically use a regular head of green cabbage for the recipe, but other types of cabbage will work, too. Savoy cabbage works nicely. Or for a slightly different flavor, use a head of red cabbage. To make it easy, use a couple of bags of coleslaw mix.
Potatoes – This recipe is so flexible, you really can use whatever potato you like. But if you prefer a potato that holds its shape during cooking, then use a waxy potato with less starch, like a red potato. If you like a soft potato that falls apart a bit during cooking, then use a starchy potato like a russet or Idaho potato. An all-purpose potato, like Yukon Gold, is a good bet because they are somewhere in between waxy and starchy and works very well in this recipe. But like I always say, just use what you already have on hand.
Onions – Whatever you have on hand will work here. I tend to favor a red onion, but a sweet onion like a Vidalia is just as delicious. And if you aren’t a fan of onions, simply leave them out.
Chicken Broth – Use your favorite store-bought or homemade chicken broth or stock. I often use my homemade chicken stock if I happen to have a batch in the freezer. If I don’t have any, I typically just make up the amount I need using my favorite chicken base. Just be sure to use something flavorful because you want your final dish to be flavorful!
Paprika – Use what you like. I prefer to use smoked paprika when I have it, but sweet paprika will work, too. And if you want a spicier dish, add some hot paprika.
What to serve with Kielbasa and Cabbage?
In this recipe, I use potatoes, along with the kielbasa and cabbage, so I consider this a complete meal. If you wanted to stretch it to go further, you could serve it with some egg noodles. I think it would also go well with some fresh vegetables like a cucumber and onion salad.
Recipe Tips: Slow Cooker Kielbasa with Cabbage and Potatoes
- Use smoked sausage: Smoked sausage like Polish kielbasa gives the dish a deep, savory flavor that only gets better as it simmers low and slow.
- Use your biggest slow cooker: Raw cabbage is bulky, but it will shrink as it cooks. Even so, plan on using your biggest slow cooker for this recipe. You’ll want to use a minimum of a 6 or 7-quart slow cooker. An 8-quart is even better. If necessary, you may need to reduce the amount of cabbage in the recipe or add it in stages as it reduces.
- Make it cheesy: Make it even more hearty and flavorful by adding a few handfuls of shredded cheese. I love a good sharp cheddar or Swiss cheese.
- Sear first for extra flavor (optional): Browning the kielbasa in a skillet first adds an extra layer of flavor, but it’s still delicious if you skip this step.
- Leftovers? Even better: The flavors deepen overnight, making this a great make-ahead or meal-prep dish. Store leftovers in an airtight container in the fridge for up to 3 days.
If you make this recipe for Slow Cooker Kielbasa with Cabbage and Potatoes, I hope you love it. And don’t forget to follow me on Facebook, Pinterest, and Instagram so you don’t miss a post.
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Slow Cooker Kielbasa with Cabbage and Potatoes
- Total Time: 6 hours 20 minutes
- Yield: Serves 4
Description
Kielbasa, cabbage, and chunks of potatoes are slow-cooked in flavorful broth for a hearty and easy supper on any day of the week.
Ingredients
- 1 small head of cabbage, cored and coarsely chopped
- 1 medium onion, sliced
- 1 apple, peeled and diced
- 3–4 cloves minced garlic
- 12 ounces kielbasa or other smoked sausage, sliced into thick slices (1-2 inches)
- 2 large or 3–4 medium potatoes, chopped into large chunks
- Sweet or smoked paprika
- 1 teaspoon dried thyme
- Salt and ground black pepper
- 2 cups chicken broth or stock
- 1 teaspoon of apple cider vinegar
- 1 tablespoon of brown sugar
Instructions
- Add the shredded cabbage, onion, apple, and garlic to your slow cooker. Toss to combine.
- Layer the sausage slices and potato chunks on top of the cabbage mixture. Season with paprika, thyme, and a generous pinch of salt and ground black pepper.
- Pour chicken broth over everything. Sprinkle apple cider vinegar and brown sugar over the top. Cover with lid and cook low for 6 hours or on high for 3-4 hours (or until the cabbage and potatoes are tender to your liking.)
- Before serving, taste and add more salt, pepper, or seasonings if needed.
Notes
Although it’s not necessary, I will sometimes stir everything together about halfway through the cooking time, just to make sure the potatoes get to absorb all of the tasty broth. If I’m not home (or if I forget) I just skip this step.
- Prep Time: 20 minutes
- Cook Time: 6 hours
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