Slow-Cooker Braised Potatoes and Green Cabbage

Slow-Cooker Braised Potatoes and Green Cabbage

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From: Everyday Slow Cooker

Everyone will love this new spin on the classic cabbage-and-potatoes combo. The addition of fennel adds earthy and slightly sweet flavor to the dish.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 head green cabbage (about 2 pounds), thinly sliced
  • 1 pound small red potatoes, cut into 1-inch cubes
  • 1 cup sliced fennel bulb (about 1 bulb)
  • Cooking spray
  • ½ cup dry white wine
  • ½ cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground coriander
  • 2 bay leaves
  • 3 tablespoons unsalted butter, melted
  • ⅞ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon fresh thyme leaves


  • Prep

  • Ready In

  1. Stir together the cabbage, potatoes, and fennel in a 5- to 6-quart slow cooker coated with cooking spray. Whisk together the wine, vinegar, sugar, and coriander in a small bowl. Stir the wine mixture into the cabbage mixture. Add the bay leaves to the slow cooker, and submerge in the mixture. Cover and cook on LOW until the cabbage is tender, 4 to 5 hours. Discard the bay leaves. Stir in the butter, salt, and pepper. Sprinkle the top with the thyme leaves.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 134 calories; 4 g fat(3 g sat); 4 g fiber; 19 g carbohydrates; 3 g protein; 6 g sugars; 2 g added sugars; 248 mg sodium;
  • Carbohydrate Servings:

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