This easy slow-cook kale recipe combines humble cabbages with simple spices for a deliciously tender and delicious garnish you’ll want to make repeatedly.
About this slow cooker cabbage recipe
These slow-cooker collard greens are tender, silky and lightly smoked, and are cooked to perfection low and slowly in the clay pot.
For added flavor, I use a ham hock to add a smoky richness, but you can also use smoked turkey, sausage, bacon, or making meatless kale, just be sure to check out all those variations, below.
I love serving these tasty cabbages as a simple dish for an easy weekday dinner, but they’re also perfect for Thanksgiving or any festive table.
They go particularly well with this delicious sweet potato, roast potatoes and balsamic chicken casserole.
yum!
Process, advance preparation and storage tips
Cooking kale in the slow cooker allows them to become ultra-tender because they cook slowly and slowly for several hours
.
Be sure not to remove the lid during cooking time, as it will prevent the vegetables from becoming tender.
Vegetables can be prepared and
chopped in advance, and chicken broth mixture can also be prepared in advance.
Store both,
separated, refrigerated, up to
3 days before. These slow cook cabbages
can also be fully prepared up to 3 days in advance
.
Store, covered, in the refrigerator, then gently reheat in the slow cooker over low heat for 30-60 minutes.
Why make cabbage in the
slow cooker There are a number of reasons why you might want to cook kale in the slow cooker instead of the stove.
For holidays like Thanksgiving, cooking kale in the slow cooker can save valuable oven space for other dishes. Cooking on
the
Crockpot also allows you to keep the kalees warm so they’re ready when everyone is ready to eat!
Finally, cooking cabbage in the slow cooker can be helpful when taking the dish to shared meals or to a friend’s house.
Variations
With turkey: Use 1/2 – 1 pound of smoked turkey wings instead of the ham hock. With
sausage: Use 1 pound of kielbasa sausage
instead of the ham hock. With bacon:
Use 1 pound of cooked bacon instead of the ham hock
. No meat: Skip the ham hock and use vegetable broth instead of the chicken broth.
You may need to add extra salt, so test and adjust as desired.
Key ingredients
Kale: Make sure your vegetables are thoroughly washed to remove any dirt and sand. Kale or other resistant vegetables can also be used.
Ham Hock: Look for a 1- to 2-pound ham hock for this recipe. Smoked turkey wings, kielbasa sausages, and bacon can also be used (see variations, above). For a vegetarian version, see notes, above.
Broth: Chicken broth adds flavor, but water can also be used, although you may need to adjust the salt.
Brown sugar: Add a very subtle sweetness, but feel free to skip it for a low-sugar, low-carb Whole30 option.
Apple cider vinegar: Gives a good taste. Red wine vinegar can also be used.
Freshly ground pepper: Add a little heat. You can also use red pepper flakes, and increase for a spicier version.
Salt: Between the chicken broth and the ham hock I found that this recipe didn’t need much extra salt. However, salt is a personal preference, so feel free to add more at the end if you wish.
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