Snowy weather usually gives me the perfect excuse to hole up in the kitchen and cook all day, but sometimes it’s more tempting to let the slow cooker play chef while I deep clean the house, snuggle up with a good book, or head outside for a snowy romp with the kids. This slow cooked smoked sausage and cabbage is my children’s current favorite meal to come home to once they work up a good appetite out in the snow.
A couple of notes: You may feel uneasy about not adding any liquid to the slow cooker, but cabbage gives off an impressive amount of liquid as it cooks. By the time this is done, you’ll have plenty of liquid to moisten rice, crusty bread, or whatever you choose to serve this with. The most important thing here is to use a good smoked sausage that won’t dry out or go mealy during the long cooking time.
Slow Cooker Smoked Sausage and Cabbage
1 medium head of green cabbage, cored and thinly sliced
1 large shallot, sliced
1 tart apple, peeled and diced
1 bay leaf
2 cloves of garlic, grated
1 1/2 Tablespoons grainy mustard
1/2 teaspoon kosher salt
1 lb. smoked sausage (I used a kielbasa here)
Cider vinegar, for finishing
Cooked white rice, crusty bread, mashed potatoes, or other starch, for serving (optional- I eat this without the starch)
1. Place the cabbage, shallots, apple, bay leaf, garlic, mustard, and salt into the slow cooker. Give it a quick toss, then nestle the sausage into the cabbage. Turn the slow cooker on low and cook for 4-6 hours, until the cabbage has fully softened and slumped into its own liquid (you can also cook on high for 1 hour and then turn it to low to speed up the process). When the cabbage is done, taste for salt and adjust as needed. Serve with a light sprinkling of cider vinegar over your starch of choice.