Step 1: Prep the Vegetables
Cut the cabbage into 6–8 large wedges, keeping the core attached so the wedges stay together while cooking. Scrub the potatoes well and leave them whole.
Step 2: Layer Everything
Place the potatoes in the bottom of a 5–6 quart slow cooker. Arrange the cabbage wedges on top.
Step 3: Add Broth and Butter
Pour the broth over the vegetables until it reaches about halfway up the cabbage. Scatter the butter pieces over the top.
Step 4: Slow Cook
Cover and cook on:
LOW: 7–9 hours
or
HIGH: 4–5 hours
The dish is ready when the potatoes are fork-tender and the cabbage is soft and buttery.
Step 5: Serve
Carefully plate the cabbage wedges and potatoes, then spoon some of the hot broth over the top before serving.
Optional Add-Ins
Black pepper
Garlic cloves
Onion slices
Smoked sausage or bacon
Fresh parsley
Serve warm with crusty bread or alongside roasted meat for an easy comfort-food dinner.
