Cabbage, smoked sausage, potatoes and Cajun seasoning in a slow cooker recipe based on the viral TikTok recipe for Swamp Potatoes.
JUMP TO RECIPEEver since I first made the Swamp Potatoes, I have been obsessed with the recipe! I've probably made it a dozen times in the past month and we've eaten every last bit!
Seriously, I can't get over the perfection of it! It's ridiculously easy, perfectly seasoned and one of the best home-cooked recipes I've ever tried with fresh green beans.
So, I got to thinking... what if we made it with cabbage instead of green beans?? And, y'all, I'm so glad I did because the cabbage version is every bit as good!
I'd never made cabbage in a crock pot. I always cook mine down the same way I cook my Collard Greens: in a big skillet with bacon grease, letting the water cook out into a pot likker.
When Southerners cook cabbage like that, we call it Fried Cabbage (or at least we do in my neck of the South) even though it's not fried in a traditional sense, it's really just sauteed.
ANYway, I was a little leery about trying the Swamp Potatoes with cabbage. And I should not have been, because this mess is delicious!
As I sit here writing this, I popped online to see if anyone else had tried something similar and found a fair amount of crock pot recipes for cabbage, sausage and potatoes.
What surprised me was that almost every recipe included adding 2 cups of chicken broth. Actually, almost all of the recipes were identical 🙄
Lord, y'all, mine would have been cabbage soup if I'd added 2 extra cups of liquid! Trust me, a whole head of cabbage is going to render plenty of liquid. Especially in a slow cooker!
8 FAQ ON CAJUN CROCK POT CABBAGE SAUSAGE & POTATOES
1. What size cabbage should I use? The batch photographed here was made with a medium-sized 2-lb cabbage. If you'd like more, just buy a bigger cabbage - it will cook the same! I think I'll use a bigger cabbage next time because it cooks down so much and I likes me some cabbage.
2. Should I add liquid? Nope! The fresh cabbage will create plenty of rendered juices for the potatoes to cook in. Adding any liquid would make this watery and soup-like.
3. Which Cajun seasoning is the best? I use Tony Chachere's Creole Seasoning and LOVE it.
4. Can I use kielbasa or another type of sausage? Heck yes! I almost ONLY use Hillshire Farms regular smoked sausage (not all-beef, I don't care for the firmer texture) but any smoked sausage, kielbasa or andouille will work.
5. What kind of potatoes are best in this? Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!
6. Why do you use butter AND olive oil (or bacon grease)? The recipe for Swamp Potatoes uses one stick of butter and this recipe uses about half and half butter and oil/grease (a smidge less actually). I've always cooked cabbage with bacon grease or vegetable oil and I love the end result so I decided to replace half the butter with 3 tablespoons olive oil or bacon grease.
7. Why not use all bacon grease or oil instead of butter? Because of the potatoes! Potatoes just neeeeeed a little butter!
8. Can I use all butter instead of adding olive oil or bacon grease? You sure can!
MORE CAJUN RECIPES TO TRY!
CHICKEN LAZONE - An easy Cajun pasta recipe made with seasoned chicken pan-fried until golden in butter finished with a creamy, flavor-packed pan sauce.
CAJUN PASTALAYA - A flavor-packed Cajun pasta recipe made with sausage and chicken – like jambalaya but made with noodles instead of rice.
BETTER-THAN-BOJANGLES DIRTY RICE - A copycat recipe for Bojangles iconic Cajun dirty rice, made with sausage and a favorite throughout Southern states, especially the Carolinas!
CAJUN BEANS & RICE - A recipe much like Red Beans & Rice but made with a 15 Bean blend and andouille sausage. Make it on the stove or the crock pot!
SHRIMP DELICATE - An easy cajun recipe from Louisiana with shrimp cooked in a silky, flavor-packed sauce or gravy (much like an easy étouffée) served over rice.
CAJUN CRAB DIP - Kick your party up a notch with this simple Cajun seafood dip recipe made with crab meat - serve hot or cold!
Recipe for Cajun Crock Pot Cabbage, Sausage & Potatoes
Cajun Crock Pot Cabbage, Sausage & Potatoes
Cabbage, smoked sausage and potatoes cook together in a slow cooker with Cajun seasoning for an easy meal or side dish - Based on the viral TikTok recipe for Swamp Potatoes!
Ingredients
- 1 medium cabbage
- 1.5 lbs small potatoes
- 1 large onion, diced
- 1 lb smoked sausage
- 1/4 cup butter
- 3 tablespoons olive oil or bacon grease
- 1 tablespoon Cajun/Creole seasoning
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
Instructions
- Cut potatoes in half then add to a large crock pot. Sprinkle half of Cajun/Creole seasoning, pepper and thyme evenly over potatoes then top with butter (I cut the butter into cubes but it really doesn't matter because it will melt quickly). 1.5 lbs small potatoes, 1.5 tsp seasoning, 1/2 tsp pepper, 1/4 tsp thyme, 1/4 c. butter
- Core and cut cabbage into thick slices about an inch thick. Add cabbage and onions to crock pot then sprinkle with remaining Cajun/Creole seasoning. 1 cabbage, 1 onion, 1.5 tsp seasoning
- Drizzle olive oil or bacon grease over cabbage. 3 Tbsp either
- Slice sausage then add to crock pot. Cover then cook on High for 4 hours or Low for 6 hours, stirring gently once each hour. 1 lb sausage
- Serve immediately or set crock pot to Warm until ready to serve.
Notes
- Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!
- 1.5 lbs of halved small potatoes yields 4 heaping cups.
- I use Tony Chachere's Creole Seasoning in this recipe and 1 tablespoon is the perfect amount. Use whichever Cajun or Creole seasoning you like best. Start with 2 teaspoons then add more as needed (salt content varies greatly so start small).
- Any questions you may have are likely answered in the FAQ section above the recipe card.
