This easy, comforting slow cooker meal is perfect for a 6-quart cooker and delivers deep, savory flavor with minimal effort. You’ll need 1½ pounds (680g) smoked or fresh Italian sausage links, sliced into 1-inch pieces; 1 medium head of green cabbage (about 2 pounds) cut into 6–8 wedges; 1 large onion sliced thick; and 1 cup (240ml) chicken broth or water. For the best flavor, use smoked sausage such as kielbasa—there’s no need to pre-cook it. Keep the cabbage core intact so the wedges hold together during cooking, and don’t skip the broth, as it creates steam and prevents burning. To assemble, layer the onion slices on the bottom of the slow cooker. Stand the cabbage wedges upright around the edges, then tuck the sausage pieces in between. Pour the broth evenly over the top—just enough to generate moisture without submerging the ingredients.

Cover and cook low and slow until everything is tender and flavorful. Set the slow cooker to LOW for 6–7 hours or HIGH for 3½–4 hours. The cabbage should be fork-tender, and the sausage fully cooked to an internal temperature of 160°F. When serving, carefully lift out the cabbage wedges, as they will be delicate. Slice the sausage further if desired and spoon some of the savory juices over the top. For extra brightness, drizzle with a splash of apple cider vinegar or sprinkle with fresh parsley. Serve with crusty bread to soak up the juices, buttered egg noodles, mashed potatoes, or rye bread for a heartier meal. Add hot sauce or pickled jalapeños for spice, and pair with a dry Riesling or light Pinot Noir.