⏱ Time
Prep time: 10–15 minutes
Cook time: 5–6 hours (low) or 3–4 hours (high)
Servings: 4–6
Ingredients
1 medium green cabbage, chopped
4–5 potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
2 cups vegetable broth (or chicken broth)
2 tablespoons olive oil or butter
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon paprika (optional)
½ teaspoon dried thyme or oregano (optional)
Optional add-ins for more flavor:
1 carrot, sliced
1 smoked sausage, sliced
½ teaspoon chili flakes for heat
Instructions
Prepare the vegetables
Chop the cabbage into bite-size pieces. Dice the potatoes and chop the onion.
Layer in the slow cooker
Place the potatoes at the bottom of the slow cooker. Add cabbage, onion, and garlic on top.
Add liquids and seasoning
Pour the broth over the vegetables. Add olive oil (or butter), salt, pepper, paprika, and herbs.
Cook
On LOW for 5–6 hours
On HIGH for 3–4 hours
Cook until the potatoes are tender and the cabbage is soft.
Stir and taste
Stir everything together before serving. Adjust salt and pepper if needed.
🍽 Serving Ideas
Serve as a main vegetarian dish with bread.
Or use it as a side dish with grilled chicken, sausage, or fish.
Add a little butter or sour cream on top for extra richness.
Tips
Red potatoes or Yukon gold work best because they hold their shape.
If you like thicker broth, mash a few potatoes in the slow cooker before serving.
This dish tastes even better the next day.
