This slow cooker 4-ingredient traditional cabbage bangers recipe is my simple, homespun version of the hearty pub meal my grandfather always made every March when the wind still had a bite to it. He grew up on meat-and-potato suppers in the rural Midwest, but he loved the old-country habit of simmering good pork sausages right down into a bed of soft, sweet cabbage. This is the kind of comforting, savory dinner you put on in the late morning, then let it quietly bubble away until the sausages are browned and juicy and the cabbage is tender and mellow in rich brown pan juices. With only four ingredients and a slow cooker doing the work, it brings that cozy, old-fashioned tavern flavor to a modern busy day.
Serve these cabbage bangers straight from the slow cooker with plenty of the rich brown juices spooned over the sausages and cabbage. In my house, we like them piled into shallow bowls over a scoop of buttery mashed potatoes or alongside boiled red potatoes tossed with a little butter and parsley. A slice of crusty bread or a warm dinner roll is perfect for soaking up the juices. If you want to round out the plate, a simple side of applesauce or a crisp green salad gives a nice fresh contrast to the hearty, savory flavors.
Slow Cooker 4-Ingredient Cabbage BangersServings: 4
Ingredients
2 pounds fresh pork sausages (bangers or thick country-style links)
1 medium head green cabbage (about 2 to 2 1/2 pounds), cored and thinly sliced
1 large yellow onion, thinly sliced
1 1/2 cups beef broth (or enough to just cover the bottom of the slow cooker)
Directions
Prepare the vegetables by removing any tough or wilted outer leaves from the cabbage. Cut the cabbage into quarters, remove the core, then slice into thin strips. Thinly slice the onion.
Layer the cabbage and onion in the bottom of a large slow cooker (5- to 6-quart works well). Use your hands to gently toss them together so the onion is evenly scattered through the cabbage.
Pour the beef broth over the cabbage and onion. You want enough liquid to moisten the vegetables and cover the bottom of the slow cooker by about 1/4 inch; add a splash more if needed.
Nestle the sausages on top of the cabbage mixture in a single layer. They can touch, but avoid stacking so they brown better on top while the cabbage softens underneath.
Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the cabbage is very tender and the sausages are cooked through. Partway through cooking, gently turn the sausages once so more of the casing has a chance to brown and blister against the sides and top heat of the slow cooker.
Once the sausages are fully cooked and the cabbage is soft and silky in the brown savory juices, taste a bit of the cabbage and add a pinch of salt or pepper if you like. (The sausages and broth usually season it well on their own.)
To serve, spoon a generous bed of cabbage and onions into each bowl, then top with one or two sausages. Ladle some of the rich brown cooking juices over everything and serve hot.
Variations & Tips
If your grocery store doesn’t label anything as “bangers,” look for mild pork sausages or bratwurst-style links; they’ll behave the same way in the slow cooker. For a slightly lighter flavor, you can use chicken sausages, though they won’t be quite as rich. If you prefer a deeper browned casing, brown the sausages in a skillet for a few minutes per side before adding them to the slow cooker—this adds a little extra color and flavor but isn’t strictly necessary. You can also swap the beef broth for chicken broth if that’s what you keep on hand; the dish will be a bit paler but still very comforting. If your cabbage head is on the small side, tuck in a few extra handfuls of shredded coleslaw mix to stretch it. For those who like a touch of tang, splash a bit of cider vinegar over your serving at the table, or add a spoonful of mustard on the side, just like they’d do in an old Midwest tavern. Leftovers reheat beautifully in a skillet over medium heat; let the cabbage pick up a little color and you’ll have an even heartier, homestyle lunch the next day.
