Super healthy and easy to prepare, this Crock-Pot Cabbage will be your new preferred side dish.
Growing up, both of my grandmothers enjoyed cooking and hosting dinner. My Grammy from Brooklyn was Irish and always made green cabbage, similar to this Crock-Pot cabbage. My Omi is from Germany, and braised red cabbage was her thing—so delicious. I love making German meals, especially when my Omi visits. So, I bought a head of red cabbage and some stuff to make chicken schnitzel and spaetzle. I started on the chicken and asked Omi to make the cabbage. She told me it would never be ready and confessed she had been serving us cabbage from a jar, yes, A JAR! Our entire lives!
Anyway, I was happy to discover that you can cook cabbage in the Crock-Pot, and we could have it the next day. I often use raw cabbage in salads, but it tastes very different when cooked, especially when using the Crock-Pot. Cooking cabbage breaks down enzymes and releases the natural sweetness of the cabbage, giving it a softer taste and bite.
This Crock-Pot cabbage recipe is simple and uses just a few ingredients: cabbage, broth, butter, salt, and pepper. It is surprisingly flavorful for something so uncomplicated. However, it can be dressed up with herbs and spices to complement your meal. For some ideas, take a look at how we did this Fried Cabbage or Jamaican Cabbage.
With just ten minutes of prep time, you’ll appreciate the ease of this tasty cabbage. Pop it in the Crock-Pot before you leave for work and come home to a healthy, affordable side dish. There is minimal clean-up, and it can be stored for a few days in the fridge. This is great because it is so versatile. You will find yourself adding it to a variety of dishes throughout the week.
Is Crock-Pot Cabbage Healthy?
Yes! Aside from being easy to make, this wholesome side comes with a list of health benefits. Cabbage is a source of vitamin C and fiber. It also contains potassium and folate. Additionally, it is low in fat and carbohydrates and checks the boxes for almost every diet: keto, paleo, Whole30, vegetarian, and gluten-free. For a vegan version, you would just replace the butter with vegan butter or olive oil.
Red Cabbage vs. Green Cabbage
I know I went on and on about red cabbage and my Omi lying to me all these years, but this recipe is for green cabbage, right? Yes. The good news is they both can be cooked in the Crock-Pot with this recipe. The two are interchangeable in most recipes. Green cabbage comes out a bit sweeter when cooked and is less dense than red cabbage. But with either one, you can enjoy it with butter, salt, and pepper or add more flavor. They are both healthy and delish.
How to Make Ahead and Store
Store cooked cabbage in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months, making it ideal for weekly meal prep or a healthy quick side for dinner.
Serving Suggestions
This Crock-Pot cabbage is a wonderful, healthy side dish. If you want to add more flavor, try this sweet and savory Baked Brown Sugar Bacon or the famous Million Dollar Bacon. Obviously, cabbage goes great with corned beef, as it is a traditional Irish dish, but it also pairs well with Slow-Cooker Beef Brisket. Personally, I love serving Crock-Pot cabbage with Baked Chicken Breast or this zesty Baked Lemon Chicken.
Ingredients
- 1 medium head green cabbage cored and sliced into ribbons
- 2 cups low-sodium vegetable broth
- 1/4 cup unsalted butter cut into small pieces
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place the sliced cabbage into the Crock-Pot.
- Pour the vegetable broth over the cabbage, and evenly distribute the pieces of butter on top. Season with salt and pepper.
- Cover and cook on low heat for 6 hours, gently folding the cabbage halfway through the cooking time to ensure even cooking.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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