This easy slow cooker supper is the kind of practical meal that earns a regular spot in a busy family’s dinner rotation. A whole smoked kielbasa ring cooks right on top of potatoes and cabbage, letting its savory drippings season everything underneath while the butter and onion soup mix bring cozy, old-fashioned flavor with very little effort. It’s an especially nice recipe for chilly evenings, church potlucks, or any day when you want supper to take care of itself while you get on with the rest of life.
Serve this with warm buttered rolls or thick slices of crusty bread to soak up the flavorful juices in the crock. A little grainy mustard on the side is wonderful with the sliced kielbasa, and if you want a fuller plate, simple applesauce, roasted carrots, or green beans all pair nicely with these hearty flavors.
Slow Cooker 5-Ingredient Kielbasa, Cabbage, and Potatoes
Servings: 6
Ingredients
1 whole smoked kielbasa ring
1.5 pounds red potatoes, halved
1 small head green cabbage, cut into wedges
4 tablespoons butter, sliced or cubed
1 packet dry onion soup mix
2 to 4 tablespoons water or broth
Directions
1. Lightly coat the slow cooker insert with a bit of butter or nonstick spray if desired. Scatter the halved red potatoes in an even layer across the bottom.
2. Arrange the cabbage wedges over the potatoes. Sprinkle the dry onion soup mix evenly over the cabbage and potatoes.
3. Place the whole kielbasa ring on top of the cabbage. Dot the butter over everything, then add 2 to 4 tablespoons of water or broth around the edges to help create steam.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are fork-tender and the cabbage is soft.
5. Carefully lift the kielbasa ring onto a cutting board or platter, slice it into serving pieces, and serve with the cabbage and potatoes spooned underneath and around it, along with some of the buttery cooking juices.
Variations & Tips
For extra broth: If your family likes plenty of spoonable juices, add up to 1/2 cup chicken broth instead of just a splash. The vegetables will stay wonderfully moist, and the broth is delicious with bread.
For picky eaters: Slice the cooked kielbasa before serving and keep the cabbage wedges fairly large while cooking so they are easy to separate on the plate. That way everyone can take a little of what they like best.
Add a little color: A handful of baby carrots tucked in with the potatoes works nicely if you want to stretch the meal a bit. They add gentle sweetness without changing the simple flavor of the dish.
Use the right cabbage cut: Keep the core attached to each wedge so the cabbage holds together during the long cooking time. If the wedges are cut too small, they can turn very soft and fall apart.
Make serving easy: Let the kielbasa rest for 2 to 3 minutes after lifting it out of the crock before slicing. That makes for neater slices and helps keep the juices in the sausage.