You’ll feel the luck of the Irish when you tuck into this hearty and savory Slow Cooker Sausage, Cabbage, and Potatoes recipe.
I shed a tear the day I changed my last name.
My little weep was not because I had to make a dreaded trip to the DMV or because I had taken on a married name that rhymed with my first name.
My single issue with my married name: it was not Irish.
I grew up a loud and proud Irish girl thanks to my dad and grandfather (even though I’m actually 75% German).
So it was a bit of an identity crisis when I adopted a new last name that didn’t have a shred of Gaelic pride.
It shouldn’t surprise you then that on March 17th, you can find me baking Irish soda bread, sipping a Whiskey Smash, and eating this Irish slow cooker sausage, cabbage, and potatoes.
Yes, I really am that cliché.
5 Star Review
“My whole family LOVES this! So many complementary flavors. Yum!”
— Lynne —
Irish cuisine does not enjoy the warm repute of some of the country’s more celebrated exports (i.e. Guinness especially for these Guinness Brownies).
Irish food is hearty, starchy, and generally designed to fuel farmers to withstand long days in soggy fields.
Key ingredients in Irish cuisine include potatoes, sausages, more potatoes, cabbage (hello, Cabbage Steaks), and did I mention potatoes?
To celebrate St. Paddy’s, I took these traditional ingredients, added some sweetly sautéed onions, dried oregano, and punchy roasted red peppers, popped it all into the slow cooker, and let it work its magic.
The resulting recipe is a hearty and satisfying dish that’s perfectly festive for St. Patrick’s Day (like this Crockpot Beef Stew) but easy enough to whip up and enjoy any night you’re looking for some good old-fashioned comfort food.
How to Make Slow Cooker Sausage, Cabbage, and Potatoes
With juicy smoked turkey sausage, tender potatoes, cabbage, and zippy roasted red peppers, this simple Irish dinner recipe is full of comforting flavors that come to life right in your slow cooker.
For another yummy crockpot recipe with potatoes, check out this Crockpot Potato Soup.
No crockpot? Try this One Pan Cabbage and Sausage Skillet with Rice instead.
- Smoked Sausage. I keep things lean and mean with smoked turkey sausage (a.k.a. turkey kielbasa). Cooked properly, I find that it’s just as juicy as pork or beef varieties but with considerably less fat and cholesterol.
- Cabbage. This recipe calls for a whole head of cabbage to go in the slow cooker. It will look like a lot initially but it cooks down considerably as it wilts (just like in this Sautéed Cabbage). Packed with vitamin K, vitamin C, and folate, cabbage is one vegetable that, I feel, doesn’t get enough love.
- Potatoes. My favorite type of potatoes for slow cooker sausage and cabbage with potatoes are Yukon gold potatoes. When cooked they become incredibly soft, buttery, and creamy (they also make the best Homemade Scalloped Potatoes).
- Onions + Garlic. Add the perfect balance of sweetness and bite to the dish.
- Roasted Red Peppers. For a little contrast color, zip, and added flavor that compliments the spices of the sausage. (Here’s how I make Roasted Red Peppers from scratch.)
- Oregano. A sprinkling of earthy dried oregano adds aromatic herb flavor to round out the recipe.
You can jazz this recipe up further with other complimentary fresh or dried herbs you enjoy. Parsley, rosemary, thyme, or sage would all be wonderful additions to this dish.
- Saute the onions in melted butter until softened. Add the garlic, then cook until fragrant.
- Add potatoes, sausage, salt, oregano, and pepper and cook until the sausage begins to brown.
- Transfer to a slow cooker, add the water and cover with a lid. Cook on LOW for 6-8 hours.
- During the final 30 minutes, add in the cabbage and red bell peppers.
- Cook until the cabbage has wilted, then serve warm. ENJOY!
- To Store. Leftovers can be refrigerated in an airtight container for up to 3 days.
- To Reheat. Warm in the microwave for 1 to 2 minutes until heated through.
- To Freeze. Store leftover slow cooker sausage and cabbage in the freezer for up to 3 months. Defrost overnight in the fridge before warming.
Recommended Tools to Make this Recipe
- Slow Cooker. For this recipe, I like using a programmable slow cooker so I can set it and forget it.
- Dutch Oven. Or a deep heavy skillet is needed for the initial sauting of the sausage, potatoes, and onions.
- Chef’s Knife. This is perhaps the best investment you can make if you are someone who does a lot of chopping in the kitchen.
The Best Slow Cooker
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Forget about the pot of gold, I want a slow cooker full of this crockpot sausage, potatoes, and cabbage at the end of my next rainbow.
Frequently Asked Questions
I have never tried making this sausage, potatoes, and cabbage recipe in a pressure cooker before so I, unfortunately, cannot offer any tips for adapting this recipe for the Instant Pot.
Yes. It can be difficult to find authentic Irish sausages (or bangers) in the United States unless you’re lucky enough to live near an Irish market (in which case, go for it!). Polish kielbasa is an accessible alternative that still tastes great.
I have never made this slow cooker sausage recipe with sauerkraut before however, I imagine you could swap a small portion of the cabbage for sauerkraut—it would have more of a German flair and will be more vinegary and the cabbage more mushy, since sauerkraut is already soft. If you decide to experiment, I’d love to hear about your results.
Now that’s the spirit! Yes, you can swap the water in this recipe for a dark beer, amber beer, or lager.
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 yellow onion large, chopped
- 4 cloves garlic minced
- 5 Yukon gold potatoes small/medium, cut into 3/4 inch pieces
- 12 ounces smoked turkey sausage such as kielbasa
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons dried oregano
- 1 teaspoon black pepper
- 1/4 cup water
- 5 cups cabbage chopped, about 1 large head
- 1 cup chopped roasted red bell peppers from a jar
In a large pot over medium, melt butter with olive oil. Once the butter has melted, add onions and saute until they begin to soften and turn translucent; about 5 minutes. Add the garlic and cook for 1 additional minute.
Add potatoes, sausage, salt, oregano, and pepper. Stir and cook until sausage begins to brown, about 5 minutes.
Transfer the entire pot to a 5-quart or larger slow cooker and cover with 1/4 cup water.
Cover and cook on low for 6-8 hours. For the last 30 minutes of cooking, stir in the cabbage and red bell peppers.
Once the cabbage and peppers are tender, serve warm. Ideally, beside a pint of Guinness.
- TO STORE: Leftovers can be refrigerated in an airtight container for up to 3 days.
- TO REHEAT: Warm in the microwave for 1 to 2 minutes until heated through.
- TO FREEZE: Store leftover slow cooker sausage and cabbage in the freezer for up to 3 months. Defrost overnight in the fridge before warming.
Serving: 1(of 4)Calories: 461kcalCarbohydrates: 53gProtein: 19gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 60mgPotassium: 1347mgFiber: 9gSugar: 9gVitamin A: 586IUVitamin C: 120mgCalcium: 124mgIron: 11mg
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