Slow Cooker Kielbasa, Cabbage and Potatoes

A comforting slow-cooker meal of tender potatoes, sweet cabbage and onion, and smoky sliced kielbasa in a mustard-caraway broth, finished with cider vinegar for a bright, savory balance.

Prep: 20 min · Cook: 240 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 2.5 lb (1.1 kg) yukon gold potatoes
• 1.5 lb (680 g) green cabbage
• 1 medium (about 8 oz/225 g) yellow onion
• 1.5 lb (680 g) fully cooked kielbasa
• 1.5 cups (360 ml) low-sodium chicken broth
• 2 tablespoons (30 g) dijon mustard
• 1 teaspoon (2 g) caraway seeds
• 1 teaspoon (6 g) kosher salt
• 0.5 teaspoon (1 g) black pepper
• 1 tablespoon (15 ml) apple cider vinegar

Cooking instructions

1. Scrub the potatoes and cut them into 1-inch (2.5-cm) chunks. Cut the cabbage into 1-inch pieces, chop the onion, and slice the kielbasa into 1/2-inch (1.25-cm) rounds. (about 15 min)
2. Layer the potatoes in a 6-quart (5.7-L) slow cooker. Add the cabbage, onion, and kielbasa in that order. (about 5 min)
3. Whisk the broth, Dijon mustard, caraway seeds, salt, and pepper together. Pour the mixture evenly over the contents of the slow cooker. (about 2 min)
4. Cover and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours, until the largest potatoes are fork-tender and the cabbage is soft. The kielbasa should be steaming hot throughout and reach at least 165°F (74°C) if reheated from refrigerated. (about 480 min) — HIGH or LOW
5. Stir in the cider vinegar. Taste and adjust the salt and pepper, then serve hot. (about 5 min)