Slow Cooker Cabbage and Noodles
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I first made this slow cooker cabbage and noodles on a rainy Sunday when I wanted something comforting, hands-off, and inexpensive. The slow cooker softens the cabbage into buttery ribbons that cling to wide egg noodles — simple, homey, and perfect when you want a vegetarian main or a hearty side. If you like slow-simmered comfort, you might also enjoy a meaty counterpart like slow-cooker beef and noodles for nights when protein takes center stage.
Why you’ll love this dish
This recipe is the kind of weeknight magic that turns pantry staples into a soulful meal. It’s budget-friendly (cabbage and onions are inexpensive), low-effort (the slow cooker does most of the work), and flexible — you can keep it vegetarian, add sausage, or make it gluten-free with the right noodles. It’s also a great make-ahead dish for potlucks and a cozy side for holiday roasts.
“Comfort food that tastes like a warm hug — buttery cabbage, soft noodles, and savory broth. I made it for a crowd and everyone went back for seconds.”
Why it shines:
- Little hands-on time: mostly prep and occasional stirring at the end.
- Gentle, forgiving cooking: slow heat turns cabbage sweet and tender.
- Customizable: swap broth, spices, or add meat for extra richness.
- Crowd-pleaser: mild flavors that kids and adults both enjoy.
How this recipe comes together
Step-by-step overview so you know what to expect:
- Shred the cabbage and slice the onion — minimal prep.
- Layer vegetables in the slow cooker and drizzle with butter and oil.
- Add seasonings and broth to create a flavorful braising liquid.
- Slow-cook the cabbage until meltingly tender (LOW 4–5 hours or HIGH 2–3).
- Boil wide egg noodles until just al dente about 20 minutes before serving.
- Stir noodles into the cabbage, finish with fresh herbs, and serve warm.
This quick map helps scanners see timing and flow before you dive into the ingredient list and step-by-step directions.
What you’ll need
Ingredient list (makes about 4 servings)
- 1 small head green cabbage, cored and thinly sliced (about 6–7 cups)
- 1 medium yellow onion, thinly sliced
- 3 tablespoons unsalted butter, melted (plus more to taste) — substitute vegan butter for a dairy-free version
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt, divided (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1 teaspoon paprika (sweet or smoked, optional)
- 1 cup vegetable broth or chicken broth
- 8 ounces wide egg noodles (about half a standard 16 oz bag) — use gluten-free wide noodles if needed
- 1 tablespoon soy sauce or Worcestershire sauce (optional, for depth)
- 1/2 teaspoon caraway seeds (optional, for traditional flavor)
- 2 tablespoons chopped fresh parsley or chives, for garnish (optional)
Notes and substitutions:
- Broth: vegetable broth keeps it vegetarian; chicken broth adds depth. If you only have bouillon, dissolve to make 1 cup.
- Butter + oil: using both gives flavor and raises the burn point so the butter won’t brown in the slow cooker.
- Noodles: wide egg noodles are classic; pappardelle or even short pasta like rigatoni can work, but adjust cooking times.
- Caraway seeds add an authentic Eastern European note; omit if you don’t like their anise-like flavor.
In a hurry? Pre-shredded cabbage works, but fresh shredding keeps textures brighter — and if you want another slow-cooker comfort option, try this other slow-cooker beef and noodles recipe for a meaty twist.
How to prepare it
Step-by-step directions written for clarity and ease.
- Prepare vegetables.
- Core the cabbage and slice into thin shreds. Thinly slice the onion.
- Layer in the slow cooker.
- Add the cabbage and onion to the slow cooker. Drizzle with the melted butter and olive oil.
- Sprinkle 1 teaspoon of salt, the black pepper, garlic powder, paprika, and caraway seeds over the vegetables. Toss gently to coat.
- Add the liquid.
- Pour in the broth and the soy sauce or Worcestershire (if using). Stir once to distribute.
- Slow cook the cabbage.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the cabbage is very tender and fragrant.
- Cook the noodles.
- About 20 minutes before serving, bring a pot of salted water to a boil and cook the egg noodles according to package directions until just al dente. Drain well.
- Combine noodles and cabbage.
- Stir the drained noodles into the slow cooker. Taste and add more salt if needed.
- Cover and cook on LOW for another 15–20 minutes to let the flavors mingle.
- Finish and serve.
- Stir in chopped parsley or chives. Add an extra pat of butter if you like it richer. Serve warm.
Short, clear verbs make each step easy to follow. If your slow cooker runs hot, check tenderness an hour early.
Best ways to enjoy it
Serving suggestions and pairings:
- As a main: serve with a crisp green salad and crusty bread for a complete vegetarian meal.
- As a side: pair with roasted pork chops, grilled kielbasa, or pan-seared chicken.
- For a heartier plate: add sliced smoked sausage or browned ground beef to the slow cooker at the start.
- Garnish ideas: sprinkle toasted breadcrumbs, crumbled bacon, or extra fresh herbs.
- Plating: mound noodles in the center and spoon cabbage over and around for a rustic presentation.
For inspiration on pairing this cabbage dish with smoky meats, look into hearty slow-cooker favorites like the best-ever slow cooker BBQ beef sandwiches.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerator: Store cooled leftovers in an airtight container for up to 4 days. Cool to room temperature for no more than 2 hours before refrigerating for food safety.
- Freezing: Freeze in freezer-safe containers for up to 3 months. Note that noodles can become softer after freezing; consider freezing the cabbage separately if texture matters.
- Reheating: Gently reheat on the stovetop over low heat with a splash of broth or water to loosen the sauce. Microwave in short bursts, stirring in between. If frozen, thaw overnight in the fridge before reheating.
- Food safety: Always reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
Small techniques that make a big difference:
- Slice cabbage thinly: thinner ribbons soften faster and release more sweetness.
- Salt in stages: add 1 teaspoon during cooking and adjust at the end. Noodles and broth absorb salt differently.
- Butter + oil combo: the oil raises the butter’s smoking point and the butter gives flavor.
- Don’t overcook noodles: add them al dente to avoid mushy results after sitting in the hot cabbage.
- Fresh herbs at the end: parsley or chives brighten the slow-cooked flavor.
- Make it ahead: this dish often tastes better the next day as flavors marry; reheat gently.
- Crock size matters: use a 4–6 quart slow cooker. Too large and the cabbage may spread too thin and cook unevenly.
Creative twists
Ways to change the recipe without losing its soul:
- Add protein: stir in browned kielbasa slices, crumbled bacon, or pan-seared tofu for extra substance.
- Smoky paprika and bacon: use smoked paprika and crisped bacon for a deeper, smoky profile.
- Vegan version: swap butter for vegan margarine and use soy sauce plus vegetable broth.
- Spicy kick: add a pinch of red pepper flakes or a diced jalapeño with the onion.
- European haluski twist: include caraway seeds and a splash of vinegar for a tangy finish.
- Creamy finish: stir in a half cup of sour cream or crème fraîche at the end for richness.
Your questions answered
Q: Can I make this on high if I’m short on time?
A: Yes — cook on HIGH for 2–3 hours, but check at 2 hours for doneness. Slow cookers vary; you want tender, not mushy.
Q: Can I add uncooked meat to the slow cooker with the cabbage?
A: You can, but brown thicker cuts (sausage, ground beef) first for better flavor and food safety. If using raw chicken pieces, ensure they reach 165°F and are fully cooked before combining with noodles.
Q: How do I keep the noodles from getting soggy?
A: Cook noodles just until al dente, drain thoroughly, and stir them into the cabbage shortly before serving so they don’t over-absorb the braising liquid.
Q: Is this dish freezer-friendly?
A: Yes. For best texture, freeze the cabbage and noodles separately. Thaw in the fridge overnight before reheating.
Q: Can I use a different kind of cabbage?
A: Savoy cabbage works beautifully and is slightly more tender; red cabbage will change the color and flavor but is fine if you enjoy a firmer bite.
Conclusion
For more slow-cooker takes on cabbage and noodle dishes, see this helpful version on Slow Cooker Haluski (Cabbage and Noodles) on SideChef, or try a classic approach over at Slow Cooker Cabbage and Noodles – GardenDish.com for regional notes and variations. If you’re tempted to add kielbasa next time, this Crockpot Haluski with Kielbasa gives a smoky, meaty option that pairs beautifully with the cabbage-and-noodle base.
Slow Cooker Cabbage and Noodles
Ingredients
Method
- Core the cabbage and slice into thin shreds. Thinly slice the onion.
- Add the cabbage and onion to the slow cooker. Drizzle with the melted butter and olive oil.
- Sprinkle 1 teaspoon of salt, the black pepper, garlic powder, paprika, and caraway seeds over the vegetables. Toss gently to coat.
- Pour in the broth and the soy sauce or Worcestershire (if using). Stir once to distribute.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the cabbage is very tender and fragrant.
- About 20 minutes before serving, bring a pot of salted water to a boil and cook the egg noodles according to package directions until just al dente. Drain well.
- Stir the drained noodles into the slow cooker. Taste and add more salt if needed.
- Cover and cook on LOW for another 15–20 minutes to let the flavors mingle.
- Stir in chopped parsley or chives. Add an extra pat of butter if you like it richer. Serve warm.
