If you’re looking for a hearty, healthy and delicious dinner recipe to try out, you can’t go wrong with this slow cooker cabbage and sausage! The tender cabbage soaks up the flavors of the Italian sausage and marinara sauce while slow cooking, infusing flavor deep into every bite. It’s classic comfort food served in a modern way. Thanks to the crock pot, this recipe is such a breeze! {Dairy-free, low carb & keto-friendly}
Table of Contents
Slow Cooker Sausage Cabbage Dish
Cabbage and sausage is a simple dish many of us know and love from childhood. This crockpot cabbage and sausage dinner brings back that classic comfort food experience with the convenience of the slow cooker.
Plus, it’s packed with fiber and protein to make it hearty and filling. Best of all, you can just dump everything in the slow cooker and go! There’s nothing better on those busy weeknights!
And while you’re at it, be sure to try this Turkey Sausage and Kale Soup and Sausage Tray Bake too!
Why We Love This Cabbage Sausage Slow Cooker Recipe
- Minimal effort, maximum flavor
- Prep in the morning for low-effort weeknight dinners
- Packed with veggies (and naturally low carb)
- Uses simple ingredients you probably already have in your kitchen
- Flexible recipe that can made with any type of sausage and different seasonings
- Classic one pot meal that works great as a main dish
- Inexpensive meal for any time of year
Ingredient Notes
- Sausage: I love to use Italian sausage for extra flavor, but you can use any type of sausage, including beef kielbasa sausage, chicken sausage, and more. Just be sure to remove the casing before browning the sausage meat.
- Chopped onion
- Marinara sauce: Look for a low-sugar marinara sauce. This will add a deep tomato flavor that permeates throughout the cabbage, too.
- Seasonings: Garlic powder, paprika, salt and black pepper add some extra flavor. If you have it, try sweet paprika for a sweeter, smokier flavor. I also like to add a sprinkle of Italian seasoning sometimes.
- Sriracha sauce: This is optional, but I like to add a little for a bit of heat. If you’re using a spicier sausage or don’t like spicy food, you can omit it.
- Green cabbage: Use green cabbage for this recipe. I like to buy pre-shredded cabbage from the store to save time, but you can shred a head of cabbage yourself if preferred. You can use red cabbage in a pre-shredded mix, but I wouldn’t use it on its own.
Instructions
- Place a frying pan over medium heat. Add the sausage, breaking it up with a spoon. Cook for about 5 minutes or until mostly cooked. Drain any fat. Add the onion to the pan and cook for an additional 2 minutes. You can also do this step in the slow cooker if it has a saute function.
- Transfer the sausage and onion to a slow cooker. Add the marinara sauce, paprika, garlic powder, sriracha hot sauce and shredded cabbage. Stir to combine.
- Cook on low for 4-6 hours. Season with salt and pepper to taste. Garnish with a sprinkle of chopped parsley and parmesan cheese, if desired.
Expert Tips
- You can use any type of sausage you prefer. I’ve made the recipe with Italian sausage, chicken and turkey sausage and it has turned out well each time.
- Be sure to drain off any fat after cooking the sausage to get rid of any excess grease.
- If you don’t want to use a bag of pre-shredded cabbage, you can shred your own cabbage in a food processor or by using a sharp knife.
- The sriracha sauce adds a little kick of heat, which compliments the dish nicely. If you prefer to limit any spiciness, you can leave it out.
Storage & Reheating Guidelines
To refrigerate: Once made, allow it cool fully and store in the fridge in an airtight container for up to 4 days.
To reheat: Reheat this dish in a pot or large skillet on the stovetop. Heat over medium heat, stirring occasionally until fully warmed through. You can also reheat it in the microwave for 1-2 minutes, or until desired temperature is reached.
To freeze: Store in a freezer safe bag and freeze for up to 3 months. Thaw it in the fridge overnight before reheating.
Recipe FAQs
Yes, this cabbage and sausage recipe is perfect for weekly meal prep. Portion it out in advance and eat it throughout the week for a quick and easy meal!
Yes, it can easily be made on stovetop. Brown the sausage and onion in a large skillet and then add the sauce, spices, sriracha (if using) and shredded cabbage. Cook over medium heat until the cabbage is tender and cooked down.
Due to its high veggie content, this cabbage recipe with sausage is a great healthy meal to add to your menu rotation. Cabbage is a highly underestimated vegetable that’s rich in the antioxidant vitamin C, specifically providing 70% of the recommended dietary allowance. It also contains vitamin K, which helps maintain bone health and healthy blood clotting functions in the body. Additionally, this cruciferous vegetable is a great source of fiber, which may help alleviate constipation, balance blood sugar levels, lower cholesterol levels and improve digestive health.
Along with the benefits of cabbage, this recipe is also a good source of protein with 20 grams per serving, which can help enhance that feeling of fullness and assist in the maintenance and growth of lean muscle.
Cabbage and sausage does tend to be higher in sodium due to the sausage and marinara sauce, so be sure to look for a sauce that’s lower in sodium and monitor your sodium consumption at other meals to keep your sodium intake in check.
What to Serve
This is a hearty and filling dish by itself, but you can easily serve it with some white rice, quinoa, crusty bread, dinner rolls or a salad. Top it with a sprinkle of parmesan or mozzarella cheese and a fresh herbs, like parsley.
For extra heat, garnish with red pepper flakes or hot sauce.
Recipe Variations
- Make it meat-free: You can easily make this dish vegan-friendly by swapping out the sausage for plant based ground ‘meat’, like beyond meat. You can use meat-free sausages, but they tend to have a denser texture, so you would have to cut them in slices, brown them, then add them to the crockpot.
- Add more veggies: You can easily add in other vegetables like red peppers or diced carrots for even more goodness. Red potatoes would be a nice way to add some starches to make it even more filling.
- Use a different sauce: Marinara creates a simple and tasty tomato based dish. You could use other jarred pasta sauces, or one with additional herbs, for more flavor. I recommend sticking to tomato based sauces for this recipe.
- Thin it out: To make this mixture more like a stew, thin it out with a little chicken broth.
More Slow Cooker Recipes
- Crockpot Sausage Peppers and Onions
- Vegan Green Lentil Bolognese {Slow Cooker}
- Healthy Lasagna Soup
- White Chicken Chili with Salsa Verde
- Slow Cooker Chicken Cacciatore
Did you make this recipe? Scroll down to leave a star rating and review!
Easy Slow Cooker Cabbage and Sausage Recipe
Ingredients
- 1 pound Italian sausage, casing removed
- 1 medium yellow onion , chopped
- 2 cups marinara sauce
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 tablespoon sriracha hot sauce, optional
- 1 pound bag shredded cabbage
- Salt and pepper, to taste
Instructions
- Place a frying pan over medium heat. Add the sausage, breaking it up with a spoon. Cook for about 5 minutes or until mostly cooked. Drain any fat. Add the onion to the pan and cook for an additional 2 minutes. You can also do this step in the slow cooker if it has a saute function.
- Transfer the sausage and onion to a slow cooker. Add the marinara sauce, paprika, garlic powder, sriracha hot sauce and shredded cabbage. Stir to combine.
- Cook on low for 4-6 hours. Season with salt and pepper to taste.
Notes
- You can use any type of sausage you prefer. I’ve made the recipe with Italian sausage, chicken and turkey sausage and it has turned out well each time.
- Be sure to drain off any fat after cooking the sausage to get rid of any excess grease.
- If you don’t want to use a bag of pre-shredded cabbage, you can shred your own cabbage in a food processor or by using a sharp knife.
- The sriracha sauce adds a little kick of heat. If you prefer to limit any spiciness, you can leave it out.
Nutrition
This recipe was originally posted in January 2022 and the text and formatting were updated in March 2025.
Leave A Review: