Creamy Crockpot Cabbage with Potatoes
This comforting crockpot cabbage with potatoes is the perfect slow-cooker meal for busy weeknights. The vegetables become incredibly tender and are enveloped in a rich, creamy sauce that makes this dish absolutely satisfying. It’s an easy, hands-off dinner that fills your home with wonderful aromas.
Ingredients
- 1 head of cabbage, chopped into chunks
- 4 medium potatoes, peeled and cubed
- 4 tablespoons butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 bay leaves
- 1/2 cup sour cream
- 2 tablespoons cornstarch mixed with 3 tablespoons water
Instructions
- Melt butter in a skillet over medium heat and sauté the diced onion and garlic for 3 minutes until fragrant.
- Transfer the onion and garlic to your crockpot along with the chopped cabbage, cubed potatoes, broth, salt, pepper, paprika, and bay leaves.
- Stir everything together, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the potatoes and cabbage are very tender.
- In the last 30 minutes of cooking, stir in the heavy cream and sour cream.
- Mix the cornstarch slurry and stir it into the crockpot to thicken the sauce, cooking for another 20 to 30 minutes.
- Remove the bay leaves and taste for seasoning, adjusting salt and pepper as needed.
- Serve hot and enjoy the creamy, tender vegetables.
Practical Tips
- Prep ahead: Chop your cabbage and potatoes the night before and store them in the refrigerator to save time in the morning.
- Prevent overcooking: Check your crockpot at the 5-hour mark on low setting to ensure vegetables don’t become mushy.
- Enhance the flavor: Add crispy bacon bits or fresh dill as a garnish before serving for extra taste and texture.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this dish for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much.
Common Questions
Can I use red cabbage instead of green? Yes, red cabbage works well in this recipe, though it may slightly change the color of the dish. The cooking time and method remain the same.
What if I don’t have heavy cream? You can substitute with half-and-half or use additional sour cream, though the sauce will be slightly less rich.
Is this dish vegetarian? Yes, simply use vegetable broth instead of chicken broth, and it’s completely vegetarian-friendly.