This one-pot cabbage and sausage is a straightforward comfort meal that slow-cooks tender cabbage with smoked sausage, tomatoes, and zesty Italian seasonings. The entire dish comes together in a single pot with minimal prep and maximum flavor.
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Set your slow cooker to the high setting.
Roughly chop one head of green cabbage and one sweet onion, and add them to the slow cooker.
Place the butter on top of the cabbage and onions.
Pour in the can of Italian diced tomatoes and the can of diced tomatoes with green chiles.
Pour the chicken broth over the ingredients in the slow cooker.
Add chopped garlic to your liking.
Sprinkle the packet of zesty Italian dressing mix and the all-purpose seasoning over the top.
Place the lid on the slow cooker and cook on high for 3 hours.
After 3 hours, slice the kielbasa or smoked sausage into rounds.
In a skillet, brown the sliced sausage.
Add the browned sausage to the cabbage in the slow cooker and stir to combine.
Cover and let it cook for another 10-20 minutes.
Serve hot, optionally with dinner rolls or cornbread.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat on the stovetop over medium heat or in the microwave.
Yes. Cook the entire dish, cool, and refrigerate for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally.
Kielbasa or smoked sausage are ideal. Polish sausage and andouille also work well. Avoid fresh sausage, which requires browning first.
You can substitute 2 cups fresh diced tomatoes, but you may need to add an extra 1/4 cup broth since fresh tomatoes release less liquid than canned.
The cabbage should be tender but not mushy, about 25–30 minutes of simmering. A fork should pierce the pieces easily.
Yes. Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
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