1 small head green cabbage (about 2 pounds), cored and cut into thick shreds or wedges
2 pounds yellow potatoes, peeled if desired and cut into large chunks
2 cups low-sodium chicken broth
Directions
Layer the potatoes in the bottom of a 4- to 6-quart slow cooker. This gives them plenty of time closest to the heat so they turn soft and creamy without falling apart.
Add the cabbage on top of the potatoes, spreading it out evenly. It will look like a lot, but it cooks down into tender, translucent ribbons as it simmers.
Arrange the sliced smoked sausage over the cabbage in an even layer. The sausage will brown slightly at the edges and its juices will drip down, seasoning the vegetables.
