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1
Oven Preparation: Clean cabbage and slice off the dirty party of the stump where the stem was. Cut the cabbage into 10 to 12 wedges and place in the bottom of a large roasting pan. Don't remove the core as it will keep the wedges together.
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2
Pour chicken broth into pan. Place potatoes evenly in pan, around cabbage wedges. Season potatoes and cabbage with salt and pepper. Arrange sausage pieces evenly in pan. Depending on the size of your pan, you might end up layering some of the potatoes and sausage on top of cabbage.
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3
Cover pan tightly with aluminum foil or tight-fitting lid and bake at 350 for 2 hours.
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4
Stove-Top Preparation: Clean cabbage and slice off the dirty party of the stump where the stem was.
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5
Cut the cabbage into 10 to 12 wedges. Don't remove the core as it will keep the wedges together.
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6
Layer cabbage wedges, potatoes, and sausage pieces into a large pot and season each layer with salt and pepper. Pour chicken broth into pot.
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7
Bring pot to a boil then cover tightly and reduce heat to medium-low. Cook for 1 to 2 hours or until potatoes are very tender.
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8
Crock-Pot Preparation: Clean cabbage and slice off the dirty party of the stump where the stem was. Cut the cabbage into 10 or 12 wedges. Don't remove the core as it will keep the wedges together.
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9
Layer cabbage wedges, potatoes, and sausage pieces into a large crock pot, season each layer with salt and pepper. Pour chicken broth into pot.
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10
Cook on low 8 to 10 hours on high for four to six hours or until potatoes are very tender.
