This slow cooker Amish-style cabbage and potatoes is the kind of simple, stick-to-your-ribs dinner that feels like it’s been on the table for generations. With just five ingredients, you literally stack cabbage wedges onto raw quartered potatoes in the slow cooker, sprinkle in a few pantry staples, and let it gently bubble away all afternoon. It’s budget-friendly, cozy, and perfect for busy days when you still want something homemade that everyone asks for again and again.
Serve these tender cabbage wedges and buttery potatoes straight from the slow cooker with a big spoon, making sure everyone gets some of the flavorful broth from the bottom. We like this alongside pork chops, meatloaf, or grilled sausages, but it’s also hearty enough to be a meatless main with a slice of crusty bread or cornbread on the side. A simple green salad, sliced apples, or a bowl of cottage cheese rounds out the plate nicely and keeps that homey Midwestern feel.
Slow Cooker Amish Cabbage and PotatoesServings: 6
Ingredients
2 pounds russet or Yukon Gold potatoes, scrubbed and quartered (leave skins on if you like)
1 medium head green cabbage (about 2 to 2 1/2 pounds), cored and cut into 8 thick wedges
4 tablespoons unsalted butter, cut into small pieces
1 1/2 teaspoons kosher salt (or to taste)
1 teaspoon black pepper (or to taste)
Directions
Lightly grease a 5- to 6-quart slow cooker with a bit of butter or nonstick spray to keep the potatoes from sticking.
Place the raw quartered potatoes in an even layer on the bottom of the slow cooker. This creates a sturdy base for the cabbage and helps the potatoes cook evenly.
Season the potatoes with about half of the salt and half of the black pepper, sprinkling it evenly over the top.
Arrange the cabbage wedges directly on top of the potatoes, stacking them so they fit snugly. It’s okay if they overlap and lean against each other; just keep them in wedge form so they hold together as they cook.
Sprinkle the remaining salt and pepper over the cabbage wedges, trying to hit each piece so every bite is flavorful.
Dot the tops of the cabbage wedges and the exposed potatoes with the pieces of butter, tucking a few down between the layers so the melted butter can run through everything as it cooks.
Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the cabbage is soft and lightly golden around the edges.
Once cooked, taste a potato and a bit of cabbage and adjust the seasoning with a pinch more salt and pepper if needed. Gently lift out the cabbage wedges with a spatula and spoon, then scoop the potatoes from the bottom, making sure to drizzle some of the buttery cooking juices over each serving.
Serve hot, family-style, right from the slow cooker or transfer to a warm serving dish. The cabbage wedges may loosen a bit as you move them, and that’s perfectly fine—just nestle them on top of the potatoes so everyone can dig in.
Variations & Tips
For families with picky eaters, you can cut half of the cabbage into smaller chunks instead of wedges; the texture feels more like a familiar mixed vegetable side. If you’d like a little more flavor without changing the 5-ingredient simplicity, use salted butter and reduce the added salt slightly, or finish the dish with a quick sprinkle of garlic powder or dried parsley at the table. To add protein, serve the cabbage and potatoes with grilled or pan-fried sausage slices on the side, or brown some smoked sausage separately and spoon it over each plate so the base recipe stays the same. For a creamier version, mash some of the potatoes right in the slow cooker juices before serving and gently press the cabbage wedges into the top. If your family prefers a bit of tang, offer apple cider vinegar at the table; a tiny splash over each serving gives it that old-fashioned Amish-style brightness without adding more ingredients to the pot. Leftovers reheat well in a skillet with an extra pat of butter—fry until the potatoes get a little crispy around the edges for a second-night meal that feels brand new.
