I’m in love with the idea of crock pot meals, but there are very few that I make completely in the slow cooker. I use my crock pot all the time, but it’s generally not to make a complete meal. The problem with many slow cooker meals is that they’re either super heavy on the meat (and meat ain’t cheap!), or use a lot of rice or pasta, neither of which come out great for me in the crock pot.
This harvest sausage hash is an exception. It comes out perfectly cooked and delicious every single time. It’s a complete meal all in one crock pot, no side dishes needed (although this russian rye bread goes perfectly for sopping up the juices!). My people normally hate cabbage, but everyone loves this meal. It’s an easy way to get a whole lot of vegetables into your family without a fuss – at least, for me it is!
Cabbage is typically super cheap in March (St. Patrick’s Day can be thanked for that), so stock up and make this several times through the month. I make this every week through the early months of the year. If you’re not a big fan of soup this is a great meal to warm you up during these last freezing days of winter!
This cooks down a lot in the crock pot, so while it may look like a ridiculous amount of food, it ends up being the perfect amount for about 6 people.
Harvest Sausage Hash
1 large sweet potato, peeled and chopped
3 cups chopped potatoes (yellow/gold potatoes hold up the best, but russets work just fine)
3 cups chopped cabbage
6 carrots, sliced
1 medium onion, diced
1 pound of sausage – I use Aidell’s chicken and apple, or kielbasa
1 cup chicken broth
1 T. spicy brown mustard (dijon is also delicious)
Pinch of allspice
salt and pepper
1. Wash and prep the vegetables and slice the sausage. Place in the crock pot in the order listed (my crock pot is a 6 quart size).
2. Sprinkle spices over the top of the sausage and vegetables. I don’t measure them! I sprinkle salt generously (the potatoes and cabbage will absorb a lot of salt), a little pepper and paprika, plenty of dill, a good sprinkle of basil, and a liberal dusting of caraway seeds. We like lots of spices, so if your family isn’t a fan of bold flavors just sprinkle lightly with the spices. You can always add more later.
3. Whisk together chicken broth, mustard, and allspice. Pour over the top of the spices in the slow cooker.
4. Cover and set the cooker to low heat. Cook for 6-8 hours, until potatoes and carrots are tender.
Notes: As mentioned earlier, this is great with that Russian rye bread! I also like to add some sauerkraut to my bowl.
Are you a fan of cabbage? What’s your favorite way to eat it?