Slow Cooker 4-Ingredient Cabbage and Potatoes

Instructions

Prepare the vegetables – Remove any tough outer cabbage leaves. Cut the cabbage into 6–8 thick wedges, keeping the core intact so they hold together. Scrub potatoes (peel if desired) and cut into 1½‑inch chunks. Slice onion into thick rings or half‑moons.
Layer the slow cooker – Place potato chunks evenly in the bottom of a 5‑ to 7‑quart slow cooker. Scatter onion slices over the potatoes. Arrange cabbage wedges on top, nestling them in snugly.
Season and add butter – Sprinkle salt and pepper evenly over the vegetables. Dot with butter pieces, tucking some between the wedges and potatoes.
Add water – Pour water gently around the edges to avoid washing off seasoning. Liquid should come about one‑third to halfway up the vegetables; they will release more juices as they cook.
Slow cook – Cover and cook on LOW for 6–7 hours or HIGH for 3½–4 hours, until potatoes are tender and cabbage is soft and silky but still holds its shape.
Adjust and serve – Taste and add more salt or pepper if needed. Use a large spoon to lift out cabbage and potatoes, spooning buttery broth over each serving. Serve straight from the slow cooker, keeping it on the WARM setting if desired.

Serve with crusty bread or dinner rolls to soak up the broth.
Pair with pan‑seared sausage, baked ham, or roasted chicken for a heartier meal.
Add a spoonful of grainy mustard or a splash of apple cider vinegar at the table for brightness.
Leftovers are excellent with fried eggs for a simple next‑day breakfast.

Richer broth – Substitute water with vegetable or chicken broth; adjust salt accordingly.
Smoky flavor – Add a smoked ham hock or a few slices of bacon to the bottom of the slow cooker before adding potatoes.
Extra seasoning – Tuck in a bay leaf or 1 teaspoon of caraway seeds with the water.
Brightness – Stir in a splash of apple cider vinegar just before serving.
Creamier texture – Lightly mash some of the potatoes into the broth right in the slow cooker for a thicker, stew‑like base.
Leftover soup – Add more broth or water to leftovers and gently simmer on the stovetop for a rustic soup.

Refrigerate in an airtight container for up to 5 days.
Freeze for up to 3 months (broth‑based leftovers freeze well). Thaw overnight in the refrigerator and reheat gently.