Slow Cooker Amish Cabbage and Potatoes is a quintessential rustic comfort food. Hailing from traditional Pennsylvania Dutch and Amish communities, this dish is all about simplicity, economy, and letting everyday ingredients slow-meld into something incredibly savory.
By cooking the cabbage long and slow with potatoes, onions, and a smoky fat, the vegetable loses its sharp crunch and turns deeply sweet, tender, and buttery. It’s the perfect effortless side dish or a hearty main meal all on its own.
The Recipe
Ingredients
- 1 medium head of green cabbage, cored and chopped into thick 1-inch wedges or chunks
- 4 large Russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 large yellow onion, sliced into half-moons
- 1/2 cup low-sodium chicken or vegetable broth
- 4 tablespoons (1/2 stick) unsalted butter, cut into small cubes
- 6 slices of thick-cut bacon, cooked crisp and chopped (and 2 tablespoons of the rendered bacon grease)
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon freshly cracked black pepper
Instructions
1.Layer the Vegetables:5 mins.
Place your cubed potatoes and sliced onions directly into the bottom of a 6-quart (or larger) slow cooker. Pile the chopped cabbage chunks right on top of them.
2.Season and Fat Layer:5 mins.
Sprinkle the 1 teaspoon of salt and 1/2 teaspoon of black pepper evenly over the cabbage. Drizzle the 2 tablespoons of reserved warm bacon grease over the top, and scatter the 4 tablespoons of cubed butter and half of your chopped crisp bacon over the surface. Pour the 1/2 cup of broth down the inside wall of the pot so it doesn’t wash away the seasonings.
3.Slow Cook:4-8 hours.
Cover with the lid. Cook on Low for 6 to 8 hours or on High for 4 to 5 hours. You’ll know it’s ready when the potatoes are fork-tender and the cabbage is incredibly soft and translucent.
4.Toss and Garnish:2 mins.
Gently stir the cabbage and potatoes together right in the slow cooker to distribute the buttery, smoky juices accumulated at the bottom. Taste and add a pinch more salt or pepper if needed. Top with the remaining crisp chopped bacon just before serving for a bite of crunchy contrast.
The Authentic Amish Variation: To make this an all-in-one hearty dinner, many Amish cooks will skip the bacon slices and instead lay thick coins of smoked smoked sausage, kielbasa, or ham hocks right on top of the cabbage layer before closing the lid. The juices from the meat render down throughout the day, deeply seasoning the vegetables below.
Pro-Tips for Success
- Don’t over-liquid: It might look like 1/2 cup of broth isn’t nearly enough liquid for a whole pot of vegetables, but don’t add more! Cabbage is over 90% water and will release an enormous amount of its own liquid as it cooks down, creating its own rich, sweet broth.
- The Vinegar Brightener: If you find the dish tastes a bit heavy or too rich at the end of cooking, stir in 1 tablespoon of apple cider vinegar. The touch of acid cuts through the butter and bacon fat, instantly waking up the flavors.