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Recipe from Simpler Savory

The recipe

Healthy Low Carb Crockpot Cabbage and Sausage

Prep
20 min
Cook
300 min
Total
320 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
290

2× the original author values. Recipe yield: 6 servings.

calories
580

3× the original author values. Recipe yield: 6 servings.

calories
870
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 large green cabbage — cored and thinly sliced into ribbons (about 2–2.5 lbs)
  • 1.5 pounds smoked sausage or kielbasa — fully cooked; sliced into 1/2-inch coins
  • 1 large yellow onion — thinly sliced
  • 4 cloves garlic — minced
  • 1 cup low-sodium chicken broth — or vegetable or bone broth
  • 1 tablespoon apple cider vinegar — plus more to taste at the end
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt — plus more to taste
  • 1/2 teaspoon black pepper — freshly ground
  • 1 teaspoon caraway seeds — optional, classic deli-style note
  • 1/4 teaspoon red pepper flakes — optional, to taste
  • 1 tablespoon olive oil — or butter, for browning sausage (optional)
  • 2 tablespoons fresh parsley — chopped, for serving
  • 1 medium red bell pepper — sliced; optional for added sweetness

Instructions

  1. Quarter the cabbage, remove the core, and slice into thin ribbon-like shreds.
  2. Thinly slice the onion and mince the garlic. If using bell pepper, slice it into thin strips.
  3. Cut the smoked sausage into 1/2-inch coins.
  4. Heat olive oil in a skillet over medium-high heat and brown sausage coins 2–3 minutes per side until edges are bronzed. Transfer sausage and drippings to the slow cooker.
  5. Add cabbage to the slow cooker, then top with onion, garlic, and bell pepper if using.
  6. Sprinkle in smoked paprika, salt, black pepper, caraway seeds, and red pepper flakes. Pour in the broth and apple cider vinegar.
  7. Nestle the sliced sausage over and throughout the cabbage mixture.
  8. Cover and cook on Low for 5–6 hours (or High for 2.5–3.5 hours) until the cabbage is silky-tender but not mushy. Stir once or twice if convenient.
  9. If too much liquid remains, prop the lid slightly ajar for the last 20 minutes; then uncover and let rest 10 minutes to turn brothy juices into a light sauce.
  10. Season to taste with additional salt, pepper, and a splash of vinegar or lemon for brightness.
  11. Stir in or sprinkle chopped parsley and serve warm. Pair with cauliflower mash or a crisp salad if desired.

Notes

Refrigerate leftovers in an airtight container for up to 4 days; flavors deepen by day 2. Reheat gently on the stovetop over medium-low with a splash of broth or water until steamy, or microwave in short bursts, stirring between intervals. Freeze up to 2 months; thaw overnight in the fridge and brighten with a squeeze of lemon or a dash of vinegar after reheating.

Source: https://simplersavory.com/healthy-low-carb-crockpot-cabbage/