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Kielbasa Cabbage Potato Dinner
Melissa Hart

Kielbasa Cabbage Potato Dinner

Fully cooked kielbasa, cabbage wedges and potatoes make a complete cold-to-crock dinner in mustard broth. The cabbage goes on top in thick pieces so it steams without dissolving. Use kielbasa rather than raw bulk sausage; raw crumbles would need browning and draining first.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 pounds fully cooked kielbasa cut into 2-inch pieces
  • 2 pounds baby red potatoes halved
  • 1 large yellow onion sliced
  • 1 small green cabbage cut into 8 wedges
  • 2 cups low-sodium chicken broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon caraway seeds
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method
 

  1. Put the cold kielbasa, potatoes and onion in a 6-quart slow cooker and arrange the cabbage wedges over them.
  2. Whisk broth, Dijon, vinegar, caraway, salt and pepper.
  3. Pour the broth around the sides without breaking the cabbage.
  4. Cover and cook on low for 6 1/2 to 7 hours without lifting the lid, until the potatoes and cabbage are tender.
  5. At dinner, divide the sausage, vegetables and mustard broth among bowls.