If you’re looking for a hearty, healthy and delicious dinner recipe to try out, you can’t go wrong with this crockpot cabbage and sausage recipe! Prep it earlier in the day and have a nutritious and tasty family meal ready to go with very little effort. Thanks to the slow cooker, this recipe is such a breeze! {Dairy-free, low carb & keto-friendly}
Table of Contents
Healthy Crockpot Meal
The crockpot is one of my most used kitchen appliances when it comes to family meals. It’s such an effortless way to get dinner on the table!
This crockpot cabbage and sausage dinner is an easy recipe to prepare that happens to be packed with fibre and protein (the best type of meal)! It’s so hearty and filling, while also being a low carb option.
Just toss all of the ingredients into one pot and let the slow cooker do all the hard work!
Thanks to the ground sausage, seasonings and marinara sauce, this dish is rich and full of flavour. Eat it on its own or pair it with some crusty bread or rice. It’s a simple dish that the whole family will enjoy!
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 recipe
- Quick and easy: This recipe takes only a few minutes to prep. Just brown the sausage meat, dump everything into the slow cooker and come back to one delicious feast!
- Veggie-packed: With a whole bag of shredded cabbage, this recipe is loaded with veggies! It also contains less than 20 grams of carbs, so it’s a great option if you’re following a low carb or keto lifestyle. It’s incredibly filling thanks to the fibre in the cabbage and protein from the sausage.
- Simple ingredients: With less than ten ingredients, you don’t need a long list of ingredients to make this recipe. You’ll probably have most of them in your pantry already!
Ingredient notes
- Sausage: I love to use Italian sausage in this recipe for extra flavour, but any type of sausage will work well. Remove the casing before browning the sausage meat.
- Onion: A yellow onion helps to add flavour to the dish.
- Marinara sauce: Use your favourite marinara sauce for this recipe. The tomato base adds a nice flavour to the cabbage and sausage.
- Seasonings: Garlic powder, paprika, salt and pepper add some extra flavour to this dish. You can also add Italian season too if desired.
- 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.
- 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.
Step by step 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.
Recipe 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, which compliments the dish nicely. If you prefer to limit any spiciness, you can leave it out.
Storage Guidelines
Once made, allow it cool fully and store in the fridge in an air-tight container for up to 4 days.
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!
Definitely! This recipe works great as a freezer meal. It will keep well in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating.
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.
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.
The sriracha sauce does add a little kick of spiciness but it’s not super spicy. If you don’t like any spice, you can leave it out. The type of sausage that you use can also determine the level of heat in this recipe. If you want to keep it mild, use a sausage variety that isn’t spicy.
This is a hearty and filling dish by itself, but you can easily serve it with some rice, quinoa, crusty bread, dinner rolls or a salad.
Due to its high veggie content, this cabbage recipe with sausage is a great healthier option 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 fibre, 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 with cabbage and sausage
You can serve this cabbage and sausage dinner over brown rice, along with some crusty bread or alone for a lower carb option. Top it with a sprinkle of parmesan or mozzarella cheese, if desired.
You may also wish to drizzle it with additional hot sauce to add an even spicier kick.
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 could easily add in other vegetables like red bell peppers or diced carrots for even more goodness.
- 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 flavour. I recommend sticking to tomato based sauces for this recipe.
More similar recipes
- Crockpot Sausage Peppers and Onions
- Sausage Spinach Soup
- Healthy Lasagna Soup
- White Chicken Chili with Salsa Verde
- Slow Cooker Chicken Cacciatore
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Sausage and Cabbage Recipe {Slow Cooker}
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.
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