Ingredients You’ll Need
This recipe makes approximately 4 to 6 servings, depending on whether it is served as a main dish or side.
The Four Core Ingredients
- 1 large head green cabbage: Cored and cut into 6 to 8 thick wedges.
- 1½ pounds baby Yukon Gold potatoes: Scrubbed clean and halved.
- 1 cup low-sodium chicken or vegetable broth: Use vegetable broth to keep the dish vegetarian.
- 2 tablespoons avocado oil: Olive oil or another neutral cooking oil may also be used.
Optional Seasoning
- ½ teaspoon freshly ground black pepper
- A small pinch of salt, if needed after cooking
- Garlic powder, onion powder, thyme, dill, or paprika, if desired
Why Yukon Gold Potatoes Work Well
Yukon Gold potatoes have a naturally creamy texture and hold their shape reasonably well during slow cooking. Their thin skins can be left on, which saves preparation time and adds a little extra fiber.
If baby Yukon Gold potatoes are unavailable, use red potatoes or another waxy variety. Large potatoes should be cut into evenly sized pieces so they cook at the same rate.
Why the Cabbage Is Cut into Wedges
Thinly sliced cabbage can become very soft after several hours in a slow cooker. Thick wedges retain more structure and are less likely to dissolve into the broth.
Do not worry if the slow cooker appears very full at first. Cabbage releases moisture and reduces significantly in volume as it cooks.
Step-by-Step Instructions
1. Prepare the Slow Cooker
Lightly coat the slow cooker insert with cooking spray or a small amount of oil to make cleanup easier.
Arrange the cabbage wedges across the bottom. They may be placed flat or positioned upright, depending on the shape of the slow cooker.
2. Add the Potatoes
Place the halved potatoes over and around the cabbage. Try to distribute them in an even layer so the pieces cook at a similar rate.
3. Add Oil and Seasoning
Drizzle the avocado oil evenly over the vegetables. Sprinkle with black pepper and any optional seasonings you plan to use.
4. Pour in the Broth
Pour the broth around the edges of the slow cooker rather than directly over the vegetables. This helps keep the seasoning in place.
Only a small amount of broth is needed because the cabbage will release additional liquid as it cooks.
5. Cook Slowly
Cover and cook on LOW for 6 to 7 hours, or until the potatoes are easily pierced with a fork and the cabbage is very tender.
Slow cookers vary in temperature and size, so begin checking near the earlier end of the cooking range if your appliance runs hot.
Can It Be Cooked on HIGH?
If necessary, cook the dish on HIGH for approximately 3 to 4 hours. The texture may be softer around the edges, so check it periodically and stop cooking once the potatoes are tender.
The LOW setting generally provides the most even texture.
6. Let It Rest
Turn off the slow cooker and allow the vegetables to rest, covered, for about 10 minutes.
This brief resting period allows the temperature to settle and gives the starchy cooking liquid a chance to thicken slightly.
A few small details—uniform potato pieces, thick cabbage wedges, and keeping the lid closed—make the difference between tender vegetables and an uneven, overcooked result.
