Slice 4 cabbage steaks from the thickest part of the cabbage. Coat sides with 1 tablespoon (15 ml) olive oil, if using.
Toss the potatoes in 1 tablespoon oil (if using). Store in the fridge overnight.
Either oil your crock* or line with parchment paper. Spread the potatoes out and layer cabbage steaks on top.
Sprinkle dill and yogurt over the steaks. Cook on low 7 to 9 hours.