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This comfortable 3-ingredient crockpot cabbage and potatoes is extremely easy to make. In addition to being a hearty, old-fashioned meal, it virtually cooks itself as you get through your day. The best part? It only takes several minutes to chop up all the ingredients.

I rely on this easy-to-make dish when I’m looking for a filling dinner that requires almost no effort. The potatoes cook perfectly, and the cabbage absorbs all of these delicious juices. Every time I have it, it hits the spot after a long day.

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It’s absolutely the best version of classic, affordable comfort food. Simply slice your ingredients, put them in the slow cooker, and let it do its thing. Your family will be completely satisfied and stuffed after eating.

Why You Will Love This Recipe

Only four inexpensive ingredients are needed for the preparation of this dish.
There are fewer than 15 minutes required for prep using nothing but simple cutting.
The slow-cooker makes sure both veggies are cooked to perfection.
It fills you up without breaking the bank every week!

Ingredients You Need

To create such a great and fulfilling dinner, you’ll simply need four main components from the grocery store. They’re an excellent way to stretch your grocery budget while still providing you with a delicious option.

Cabbage: Chopped, medium-sized, green cabbage, cut into large wedges, retains their shape wonderfully during cooking in a slow-cooker.
Potatoes: Yellow baby potatoes or diced russet potatoes provide heft to make this a well-rounded meal that keeps you full.
Chicken broth: Adding a bit of low-sodium chicken broth allows for the creation of the ideal moist heat to break down the tough veggies.

How to Make It

The way that this simple, comforting meal comes together in your slow cooker could not be easier.

Prep the Veggies

Begin by slicing your cabbage into large wedges or chunks. Then wash and chop your potatoes to match each other in size.

Layer the Slow Cooker

Put the chopped potatoes in the bottom of your crock-pot. Generously place the cabbage on top of everything else.

Add the Broth

Evenly pour the chicken broth over the cabbage. Sprinkle a pinch of black pepper and salt on top if desired.

Slow Cook

Close the lid tightly on your crock-pot. Cook on Low for 6-7 hours or until potatoes are easily pierced with a fork.

Stir and Serve

Gently stir to mix in any remaining pan juices with soft vegetables. Ladle into bowls and serve immediately hot from the crock-pot.

Tips for Success

Put the potatoes at the base as they will be able to absorb all the juice and therefore cook evenly.
Don’t chop the cabbage too finely; if you do, it may get completely mushy due to the long cooking process.
Use vegetable stock instead of chicken stock or add some apple cider for a different flavor.
Close the slow cooker lid tight – this way the vapor can accumulate inside and the veggies will stay nice and soft.
Want a bit of spice? Add some crushed red pepper flake to the broth.

Storage Instructions

Store: Store your leftovers in an airtight container for up to 4 days.
Freeze: Freezing is not recommended. When thawed out, your potatoes and cabbage will have turned into mush.
Reheat: Heat up your leftovers using a covered pan (stove) or microwave until heated thru.

Serving Suggestions

Serve with a big piece of warm crusty bread to sop up that savory broth.
Try pairing with a simple side dish of home made applesauce to create a nice sweet & savory contrast.
A spoon full of homemade whole-grain mustard adds a nice pungency to finish off.
Sprinkle some fresh chopped parsley on top to give your dish a pretty touch.

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