Ingredients
Equipment
Method
Step-by-Step Instructions
- Remove damaged outer leaves from the head of green cabbage and rinse thoroughly under cold water.
- Cut the cabbage into quarters, remove the tough core, and chop into medium bite-sized pieces.
- Drain the chopped cabbage and transfer half to a 6-quart slow cooker, arranging it evenly across the bottom.
- Slice the kielbasa into thick rounds about half an inch wide.
- Layer half of the kielbasa slices over the cabbage and top with remaining chopped cabbage.
- Spread the remaining kielbasa evenly over the cabbage and pour half a cup of chicken broth around the edges.
- Cover the slow cooker and set to low heat for 5 to 6 hours or high for 3 to 4 hours.
- Check for tenderness as cooking time nears finish and stir if needed.
- Once tender, turn off the slow cooker and let it rest for about 5 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Notes
Avoid frequently lifting the lid while cooking to maintain tenderness in the cabbage.