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Best Quick Slow Cooker Oktoberfest Sausage and Cabbage

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This Quick Slow Cooker Oktoberfest Sausage and Cabbage is a hearty, flavorful weeknight dinner that tastes like you spent hours layering flavors, but really you just dump everything in and walk away. The sausages come out perfectly juicy, the cabbage gets tender without turning to mush, and the whole thing is pure comfort.

Ingredients

Scale
  • 2 pounds smoked sausage or bratwurst (preferably Johnsonville bratwurst)
  • 1 medium head green cabbage (about 2 pounds), roughly chopped into 2-inch pieces
  • 1 large yellow onion, sliced into half-moons
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup apple cider vinegar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon caraway seeds (optional)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • Whole-grain mustard (for serving, optional)
  • Fresh parsley, chopped (for garnish, optional)
  • Cooked egg noodles or mashed potatoes (for serving, optional)

Instructions

  1. Brown the sausages (10 minutes): Heat a skillet over medium-high heat with a splash of oil. Cook sausages for 3-4 minutes per side until deeply browned. Transfer to a plate and slice each link into 3-4 pieces.
  2. Layer the cabbage and onions (5 minutes): Place half the chopped cabbage and half the sliced onions in the bottom of a 6-quart slow cooker. Sprinkle half the minced garlic over the top.
  3. Add the sausages (2 minutes): Arrange the sliced sausages over the cabbage and onions. Top with remaining cabbage, onions, and garlic. Do not stir.
  4. Make the cooking liquid (3 minutes): In a small bowl, whisk together chicken broth, apple cider vinegar, brown sugar, caraway seeds (if using), smoked paprika, black pepper, and salt.
  5. Pour and dot with butter (2 minutes): Pour the liquid mixture evenly over everything in the slow cooker. Dot the top with small pieces of butter. Do not stir.
  6. Cook low and slow: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until cabbage is tender but not mushy and sausages are plump.
  7. Finish and serve (5 minutes): Gently stir everything together. Taste and adjust seasoning. Serve hot with whole-grain mustard and fresh parsley if desired.

Notes

Don’t skip browning the sausages—it adds depth of flavor. Cut cabbage into uniform 2-inch pieces for even cooking. Layer ingredients without stirring for best texture. Toast caraway seeds in the empty skillet for 30 seconds to enhance flavor. For a beer version, swap half the chicken broth for a light lager. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: slow cooker, Oktoberfest, sausage, cabbage, bratwurst, weeknight dinner, comfort food, German recipe

Find it online: https://sunnysavory.com/best-quick-slow-cooker-oktoberfest-sausage-and-cabbage/