Instructions
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Layer the Crock: Place the chopped potatoes at the very bottom of the slow cooker (they take the longest to cook and benefit from being closest to the heat).
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Add the Greens: Pile the chopped cabbage over the potatoes. It will look like a lot, but don’t worry—it wilts down significantly as it steams.
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Top with Meat: Place the sliced sausage on top of the cabbage. As the dish cooks, the savory juices and fats from the sausage will drip down and season the vegetables.
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Liquid and Season: Pour the broth over everything. Sprinkle generously with black pepper and a bit of salt (keep in mind the sausage and broth are already salty).
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Cook: Cover and cook on Low for 6 hours or High for 3 to 4 hours until the potatoes are fork-tender and the cabbage is buttery.
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Finish: Toss everything gently before serving to ensure the juices are well-distributed.
Pro Tip: If you want to get fancy with a “5th” ingredient, a tablespoon of apple cider vinegar stirred in at the end adds a bright tang that cuts through the richness of the sausage.
