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–+ servings

Slow Cooker Cabbage and Noodles

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A comforting, hands-off dish of buttery cabbage and wide egg noodles, perfect for a cozy vegetarian main or hearty side.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 small head green cabbage, cored and thinly sliced (about 6–7 cups) Thinly slice for better texture.
  • 1 medium yellow onion, thinly sliced
Fats
  • 3 tablespoons unsalted butter, melted (plus more to taste) Substitute vegan butter for a dairy-free version.
  • 2 tablespoons olive oil
Seasonings
  • 1.5 teaspoons salt, divided (adjust to taste) Add some while cooking and adjust at the end.
  • 0.5 teaspoon black pepper
  • 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
  • 1 teaspoon paprika (sweet or smoked, optional)
  • 0.5 teaspoon caraway seeds (optional) Omit if you don't like their flavor.
Liquids
  • 1 cup vegetable broth or chicken broth Vegetable broth keeps it vegetarian.
  • 1 tablespoon soy sauce or Worcestershire sauce (optional) For depth.
Pasta
  • 8 ounces wide egg noodles (about half a standard 16 oz bag) Use gluten-free wide noodles if needed.
Garnish
  • 2 tablespoons chopped fresh parsley or chives, for garnish (optional) Add at the end for freshness.

Method
 

Preparation
  1. Core the cabbage and slice into thin shreds. Thinly slice the onion.
Layering
  1. Add the cabbage and onion to the slow cooker. Drizzle with the melted butter and olive oil.
  2. Sprinkle 1 teaspoon of salt, the black pepper, garlic powder, paprika, and caraway seeds over the vegetables. Toss gently to coat.
Adding Liquid
  1. Pour in the broth and the soy sauce or Worcestershire (if using). Stir once to distribute.
Cooking
  1. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the cabbage is very tender and fragrant.
Cooking Noodles
  1. 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.
Combining
  1. Stir the drained noodles into the slow cooker. Taste and add more salt if needed.
  2. Cover and cook on LOW for another 15–20 minutes to let the flavors mingle.
Finishing
  1. Stir in chopped parsley or chives. Add an extra pat of butter if you like it richer. Serve warm.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 6gSodium: 700mgFiber: 6gSugar: 5g

Notes

Refrigerate cooled leftovers in an airtight container for up to 4 days. This dish often tastes better the next day as flavors marry; reheat gently.
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