This crockpot cabbage recipe turns a simple head of cabbage into a tender, buttery side dish filled with smoky bacon, onion, garlic, and savory seasonings.
Slow cooking gives the cabbage plenty of time to soften and soak up all that flavor without needing much attention. Add everything to the slow cooker, let it cook until tender, then finish the cabbage with a splash of apple cider vinegar and crisp bacon.
Crockpot cabbage is easy enough for a weeknight but makes a great addition to a larger family dinner, too. The cabbage cooks down quite a bit, becoming soft and buttery while still holding enough texture that it doesn’t turn into mush.
I love how simple the ingredients are in this recipe. Nothing complicated. Just cabbage, bacon, onion, broth, butter, and a handful of seasonings that work together to make a flavorful side dish.
WHY YOU’LL LOVE THIS CROCKPOT CABBAGE
EASY PREPARATION: Once the bacon and onion are ready, the slow cooker handles nearly everything else.
SIMPLE INGREDIENTS: You don’t need a long shopping list to make flavorful cabbage. Most of the seasonings are probably already in your kitchen.
PLENTY OF FLAVOR: Bacon, butter, garlic, onion, and smoked paprika give the cabbage a savory, slightly smoky taste.
GREAT FOR FAMILY DINNERS: One medium head of cabbage makes enough for several servings, so this is an easy side when you’re feeding a group.
HANDS-OFF COOKING: Instead of standing over a skillet and stirring cabbage as it cooks, you can leave it in the crockpot until it reaches the texture you like.
CROCKPOT CABBAGE INGREDIENTS
You’ll need:
- 1 medium head green cabbage, about 2½ pounds, cored and cut into 1½-inch pieces
- 6 slices thick-cut bacon, cut into ½-inch pieces
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 4 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes, optional
- 2 tablespoons chopped fresh parsley, for optional garnish
ABOUT THE INGREDIENTS
CABBAGE
Green cabbage works especially well in the slow cooker because it becomes tender without completely falling apart.
Choose a cabbage that feels firm and heavy for its size. Remove any loose or damaged outer leaves before cutting it.
You’ll want pieces around 1½ inches rather than very thin shreds. Larger pieces hold their shape much better during several hours of cooking.
BACON
Bacon gives this cabbage plenty of smoky, salty flavor.
Cooking it before adding it to the slow cooker keeps the bacon from becoming soft and chewy. Half goes into the crockpot so its flavor cooks into the cabbage, while the remaining half is sprinkled over the finished dish.
PRO TIP:
Don’t discard all of the bacon drippings after cooking the bacon. A tablespoon left in the skillet is perfect for cooking the onion and adds extra flavor.
CHICKEN BROTH
You only need one cup of broth.
Cabbage releases a surprising amount of liquid as it cooks, so adding too much broth at the beginning can leave you with cabbage swimming in liquid.
Low-sodium chicken broth also gives you better control over the seasoning since the bacon already contains salt.
BUTTER
Small pieces of butter melt slowly over the cabbage and help create that rich, savory flavor.
Unsalted butter works best here because the bacon and broth both bring salt to the recipe.
APPLE CIDER VINEGAR
The small amount of apple cider vinegar added after cooking brightens all of the savory flavors.
One tablespoon is enough. You aren’t trying to make the cabbage taste strongly of vinegar.
HOW TO CUT CABBAGE FOR THE CROCKPOT
Cut the cabbage in half through the stem. Cut each half in half again so that you have four wedges.
Use a sharp knife to remove the thick core from each wedge.
Cut the remaining cabbage into pieces approximately 1½ inches wide.
The pieces don’t need to be identical, but keeping them fairly close in size helps the cabbage cook evenly.
Don’t worry if the crockpot looks extremely full when you first add the cabbage. It will shrink considerably once it heats up.
HOW TO MAKE CROCKPOT CABBAGE
This slow cooker cabbage takes only a little preparation before it starts cooking.
Here’s how to make it:
STEP ONE: COOK THE BACON
Add the chopped bacon to a large skillet over medium heat.
Cook for six to eight minutes, stirring occasionally, until the bacon is browned and crisp.
Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
Set half of the cooked bacon aside for serving.
Leave about one tablespoon of bacon drippings in the skillet.
PRO TIP:
The bacon doesn’t need to be extremely dark or crunchy. It will firm up slightly as it cools, and some of it will continue cooking when added to the crockpot.
STEP TWO: COOK THE ONION
Add the sliced onion to the skillet with the reserved bacon drippings.
Cook over medium heat for three to four minutes, stirring occasionally, until the onion begins to soften.
Add the minced garlic and cook for another 30 seconds.
You aren’t trying to fully cook the onion at this point. Giving it a few minutes in the skillet takes away the sharp raw flavor and lets it pick up some of the flavor left behind by the bacon.
STEP THREE: ADD THE CABBAGE
Place half of the chopped cabbage in the bottom of a 6-quart slow cooker.
Add half of the cooked onion and garlic mixture.
Sprinkle with half of the smoked paprika, salt, black pepper, onion powder, and red pepper flakes.
Add the remaining cabbage followed by the rest of the onion mixture and seasonings.
STEP FOUR: ADD THE BROTH AND BACON
Pour the chicken broth evenly over the cabbage.
Sprinkle half of the cooked bacon over the top. Keep the other half refrigerated until serving.
Scatter the pieces of butter across the cabbage.
Place the lid securely on the slow cooker.
PRO TIP:
It’s fine if the cabbage is close to the top of the crockpot when you start. As it cooks, the leaves soften and shrink dramatically.
STEP FIVE: SLOW COOK THE CABBAGE
Cook on LOW for four to five hours or on HIGH for two to three hours.
The exact cooking time depends on how soft you like your cabbage and how hot your particular slow cooker runs.
For cabbage that still has a little bite, begin checking it near the shorter end of the cooking time.
For very soft, buttery cabbage, allow it to cook longer.
If you’re nearby, gently stir the cabbage once about halfway through cooking. This moves the softer cabbage near the bottom toward the top.
It’s not a problem if you can’t stir it. The cabbage will still cook.
STEP SIX: FINISH THE CABBAGE
Once the cabbage is tender, pour the apple cider vinegar over the top.
Gently stir everything together, making sure to bring some of the flavorful broth from the bottom of the crockpot through the cabbage.
Taste and add additional salt or black pepper if needed.
Sprinkle the reserved crispy bacon and fresh parsley over the top just before serving.
Serve hot.
HOW LONG DOES CABBAGE TAKE IN A CROCKPOT?
For this recipe, cabbage generally needs four to five hours on LOW or two to three hours on HIGH.
There can be a noticeable difference between slow cooker models, so use the cooking time as a guide and check the texture.
Cabbage that has been cut into large chunks also takes longer to soften than finely shredded cabbage.
If you want very soft cabbage, five hours on LOW is a good place to start. If you prefer it with more texture, begin checking it after about four hours.
HOW DO YOU KEEP SLOW COOKER CABBAGE FROM GETTING MUSHY?
The easiest way is to watch the cooking time.
Cabbage keeps getting softer as long as it stays hot. Once it reaches the texture you want, switch the crockpot to WARM or serve it.
Cutting the cabbage into larger pieces also helps.
Thinly shredded cabbage can become very soft before the rest of your meal is ready. Pieces around 1½ inches hold together much better.
PRO TIP:
If you plan to keep the cabbage on WARM for an extended time, cook it only until it is slightly firmer than you want. It will continue softening as it sits.
CROCKPOT CABBAGE SUBSTITUTIONS AND ADDITIONS
BACON: You can leave out the bacon for a simpler cabbage side. Replace the bacon drippings used for the onion with one tablespoon of olive oil or butter.
SMOKED SAUSAGE: Add 12 to 14 ounces of sliced smoked sausage for a heartier dish. Brown the sausage first for even more flavor, then add it with the cabbage.
BROTH: Vegetable broth can replace chicken broth. Beef broth also works but gives the finished cabbage a stronger flavor.
ONION: Yellow onion has a mild flavor once slow cooked, but white onion or sweet onion will work as well.
GARLIC: If you don’t have fresh garlic, use ½ teaspoon of garlic powder.
RED PEPPER FLAKES: Leave them out for completely mild cabbage or add a little more if you prefer some heat.
PAPRIKA: Regular paprika can replace smoked paprika. The cabbage won’t have quite as much smoky flavor, but the recipe will still work.
CARROTS: Add one cup of sliced carrots if you’d like another vegetable mixed in. Cut them fairly thin so they become tender at about the same time as the cabbage.
POTATOES: Small potatoes can turn the cabbage into a more substantial side dish. Cut one pound of baby potatoes into halves or quarters and place them near the bottom of the crockpot, where they’ll get the most heat.
WHAT TO SERVE WITH CROCKPOT CABBAGE
Crockpot cabbage is a simple side that works especially well with hearty meat dishes.
Serve it alongside pot roast, baked chicken, pork chops, ham, meatloaf, or roast beef.
It’s also delicious with smoked sausage. The buttery cabbage and smoky meat work especially well together.
Mashed potatoes are another good addition when you want a filling comfort-food dinner. Spoon a little of the broth from the slow cooker over the potatoes for extra flavor.
For a simpler meal, serve cabbage with warm dinner rolls or crusty bread. The bread is perfect for soaking up the broth left at the bottom of the bowl.
CROCKPOT CABBAGE RECIPE TIPS
Don’t add too much liquid. The cabbage releases water as it cooks, and one cup of broth is plenty for this recipe.
Cut the cabbage into larger pieces rather than thin strips. Larger pieces are less likely to become mushy.
Cook the bacon before it goes into the slow cooker. Raw bacon won’t develop the same browned, crisp texture inside a moist crockpot.
Use low-sodium broth when possible. Bacon brings plenty of salt, and you can always add additional seasoning after cooking.
Taste the cabbage before adding more salt. Depending on your bacon and broth, you may find that it already has enough.
Add the vinegar at the end. Cooking it for several hours can soften its fresh, tangy flavor.
If there is more liquid in the bottom of your crockpot than you want, use a slotted spoon to serve the cabbage.
HOW TO STORE CROCKPOT CABBAGE
IN THE FRIDGE
Let leftover cabbage cool before transferring it to an airtight container.
Store it in the refrigerator for up to four days.
Keep some of the cooking liquid with the cabbage so it stays moist while stored.
IN THE FREEZER
Cooked cabbage can be frozen, although its texture will be softer after thawing.
Allow the cabbage to cool completely, then transfer portions to freezer-safe containers or bags.
Freeze for up to three months.
Thaw overnight in the refrigerator before reheating.
REHEATING
Crockpot cabbage can be reheated in a saucepan over medium-low heat until hot.
Add a tablespoon or two of broth if it seems dry.
For individual portions, microwave the cabbage in 30- to 60-second intervals, stirring between each interval until heated through.
CROCKPOT CABBAGE FAQS
Do you need to add water when cooking cabbage in a slow cooker?
Cabbage needs a little added liquid, but not much. This recipe uses one cup of chicken broth. As the cabbage heats, it releases additional moisture of its own.
Can you put raw cabbage directly in a slow cooker?
Yes. There’s no need to boil or sauté the cabbage before putting it into the crockpot. Chop it, add it to the slow cooker with the remaining ingredients, and let it slowly become tender.
Why is my crockpot cabbage watery?
Cabbage naturally releases liquid during cooking. Using too much broth at the beginning can leave you with more liquid than expected.
Serve the cabbage with a slotted spoon or leave the lid off for about 20 minutes on HIGH to allow some excess moisture to evaporate.
Can crockpot cabbage be made without bacon?
Absolutely. Leave out the bacon and sauté the onion in olive oil or butter instead.
You may need a little extra salt or smoked paprika to replace some of the salty, smoky flavor the bacon normally provides.
Can I cook cabbage on LOW overnight?
Cabbage doesn’t need a full eight hours of cooking. Leaving it in the slow cooker that long will usually make it extremely soft.
Four to five hours on LOW gives you much better control over the finished texture.
Can I make this cabbage ahead of time?
Yes. You can cut the cabbage and onion a day ahead and keep them refrigerated in separate airtight containers.
The bacon can also be cooked ahead. Store it covered in the refrigerator, then assemble the recipe when you’re ready to start the slow cooker.
Crockpot Cabbage
Ingredients
- 1 medium head green cabbage about 2½ pounds, cored and cut into 1½-inch pieces
- 6 slices thick-cut bacon cut into ½-inch pieces
- 1 small yellow onion thinly sliced
- 3 cloves garlic minced
- 1 cup low-sodium chicken broth
- 4 tablespoons unsalted butter cut into small pieces
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes optional
- 2 tablespoons chopped fresh parsley optional garnish
Instructions
- Add the chopped bacon to a large skillet over medium heat. Cook for six to eight minutes, or until browned and crisp. Transfer the bacon to a paper towel-lined plate. Reserve half for topping the finished cabbage.
- Leave one tablespoon of bacon drippings in the skillet. Add the sliced onion and cook for three to four minutes, until it begins to soften.
- Add the minced garlic and cook for 30 seconds.
- Place half of the chopped cabbage in a 6-quart slow cooker. Add half of the onion mixture and half of the smoked paprika, salt, black pepper, onion powder, and crushed red pepper flakes.
- Add the remaining cabbage, onion mixture, and seasonings.
- Pour the chicken broth over the cabbage. Sprinkle half of the cooked bacon over the top.
- Scatter the butter pieces evenly over the cabbage. Cover with the slow cooker lid.
- Cook on LOW for four to five hours or HIGH for two to three hours, until the cabbage reaches your preferred tenderness.
- Pour the apple cider vinegar over the cooked cabbage and gently stir everything together.
- Taste and adjust the salt and black pepper if needed.
- Top with the reserved crispy bacon and chopped parsley. Serve hot.
Notes
- Cutting the cabbage into approximately 1½-inch pieces helps it stay intact during slow cooking.
- The crockpot may look very full at first, but the cabbage will shrink considerably as it cooks.
- For firmer cabbage, begin checking it after four hours on LOW or two hours on HIGH.
- Don’t add extra broth at the beginning unless needed. Cabbage releases plenty of moisture as it cooks.
- If you’re using regular chicken broth instead of low-sodium broth, reduce the added salt and adjust the seasoning after cooking.
