Ingredients
- 4 beef sausages (about 450 g)
- 2 large leeks, cleaned and sliced into 1 cm rounds
- 1 small green cabbage, chopped into 2–3 cm pieces (about 600 g)
- 60 g unsalted butter, cut into small cubes
Instructions
- Rinse the leeks thoroughly to remove any dirt between the layers.
- Slice the leeks into rounds about 1 cm thick.
- Chop the cabbage into bite-size pieces.
- Lightly grease the inside of the slow cooker.
- Add the chopped cabbage to the bottom of the slow cooker and spread evenly.
- Layer the sliced leeks over the cabbage.
- Place the sausages on top of the vegetables.
- Scatter the cubes of butter evenly over the ingredients.
- Cover with the lid and cook on low for 6 hours or on high for 3 hours.
- Once cooked, gently stir the vegetables so the melted butter coats everything.
- Serve warm.
Notes
- Browning the sausages beforehand can add extra flavor but is optional.
- Slice leeks first and rinse them in water to remove trapped dirt.
- Add sliced potatoes for a heartier meal.
- Fresh thyme or rosemary can be added for extra herbal flavor.
- Use spicy sausages or chili flakes for a little heat.
- Stir in a little cream near the end of cooking for a richer sauce.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 75 mg
