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Slow cooker sausages, cabbage and potatoes

  • Baking — 7 hours

  • Preparation — 15 minutes

  • Servings — 6


  • 2 packages of Dalisa Chorizo sausages
  • 1 large onion
  • 2 pounds of russet potatoes
  • 1 medium green cabbage
  • 1 box of mushroom cream (or celery cream)
  • 3/4 tsp of Creole spices blend


  1. Slice the onion and cabbage. Peel and chop the potatoes. Add onion and potato cubes in the slow cooker.
  2. Slice in 3 or 4 pieces each sausage. Add the sausages in the slow cooker.
  3. Add Creole spice blend and the box of mushroom cream. It is not necessary to add water. Mix well and cook on LOW for 6 hours.
  4. After 6 hours of cooking, add cabbage slices and mix well. Cook for 1 hour.
  5. Season and serve immediately.
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