Cook Time 8 to 10 hours
Prep Time 30 minutes
Makes 6 to 8 servings
|1||package (12 ounces) reduced-fat pork sausage|
|8||cups chopped red cabbage (1 small head)|
|1/2||cup white vinegar|
|1/2||teaspoon black pepper|
|1/2||teaspoon ground allspice|
|1/4||teaspoon ground cloves|
- Brown sausage in large nonstick skillet over medium-high heat, stirring to break up meat; drain fat.
- Combine sausage and remaining ingredients in large bowl; mix well. Spoon mixture into slow cooker. Cover; cook on LOW 8 to 10 hours or until potatoes are tender.
It is easier to mix all the ingredients in a large bowl instead of the slow cooker because the slow cooker will be filled to the top until the cabbage cooks down.
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