Sausage and Cabbage in A Crockpot

This super easy sausage and cabbage in a crockpot recipe is so delicious! Great winter comfort food!

Cabbage! Slaw Mania!
Cabbage and sausage in a slow cooker

We have been making an incredible effort to avoid trips to the grocery store during the week – in fact, I am trying to limit my forays to Harris Teeter to just twice a month.  So far, so good.  Instead of impulse shopping, I try to get creative with what I already have in the house.  Through the summer and fall months, I order local veggies, fruits, and meats from local farmers, some are consumed immediately (apples disappear like hotcakes around here!) but other veggies, like cabbage, can be set aside until I have a need for it.  This week, I was tempted to hit the grocery store for a mid-week run, but I took a second look around my fridge, freezer, and pantry, and realized that I had everything I needed to make an easy and delicious meal.

What you will need:

From the freezer … I took out a package of fresh pork sausage from Charlene’s Garden – a farm in Rutherford County that produces amazingly delish sausage.  The biggest challenge is making sure that the sausage makes it to the dinner plates and is not consumed by picky little fingers before the proper hour.

From the fridge … 1/2 head of cabbage … I had set a cabbage aside in my crisper … just waiting for the right moment … cabbage has a high water content and almost zero calories so it is a great addition to soups, stews, and other crockpot meals.

From the pantry … 1 large can of diced tomatoes.  I always keep diced tomatoes on hand!  So versatile!

Directions for this incredibly fancy meal… 1 large can of diced tomatoes, half a head of cabbage sliced, 1 pound cooked fresh sausage, and a few slices of red onion.  Throw in a crock pot.  Cook on high for about four hours.  Enjoy.  We served this simple yet yummy goodness over gluten free angel hair pasta.  It is so deliciously flavorful you could enjoy it all by itself or perhaps serve it over rice.

To season it… While it was cooking I added some dill, mustard seeds, 2 dried bay leaves, some minced garlic, and salt.  There were no leftovers!  That is always a good sign in this house.

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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