My grandpa got through some tough times on this simple 4-ingredient staple, and every spring he still asks for it. It’s cheap, filling, and so easy to make.
Slow Cooker 4-Ingredient Cabbage and Potatoes
This Slow Cooker Cabbage and Potatoes recipe is a simple, hearty dish that turns basic ingredients into something warm, soft, and deeply comforting. Everything slowly cooks together until tender, creating a rich, savory broth packed with flavor.
Ingredients
- 2 lbs yellow potatoes, cut into 1½-inch chunks
- 1 head green cabbage (2–2½ lbs), cut into thick wedges
- 1 large yellow onion, sliced
- 6 tbsp unsalted butter, cut into pieces
- 3 cups water
- 2 tsp kosher salt
- 1 tsp black pepper
Step-by-Step Directions
Step 1: Prep the vegetables
Cut the cabbage into 6–8 thick wedges, keeping the core intact. Chop the potatoes into chunks and slice the onion.
Tip: Keeping the cabbage core helps the wedges stay together while cooking.
Step 2: Layer in the slow cooker
Place the potatoes on the bottom, followed by the onions, then the cabbage on top.
Tip: This helps everything cook evenly, with the potatoes getting the most direct heat.
Step 3: Add seasoning and butter
Sprinkle with salt and pepper, then dot the top with butter. Pour in the water around the edges.
Note: The liquid will slowly combine with the vegetables as they cook.
Step 4: Slow cook
Cover and cook on LOW for 6–7 hours (or HIGH for 3½–4 hours), until the potatoes are tender and the cabbage is soft.
Step 5: Serve
Stir gently, taste, and adjust seasoning if needed. Spoon some of the broth over the vegetables when serving.
Simple, filling, and perfect for a cozy meal.
