Description
This Slow Cooker Cabbage and Noodles recipe is a comforting, easy-to-make dish featuring tender cabbage cooked low and slow with onions, butter, and spices, combined with al dente egg noodles for a hearty vegetarian meal. Perfect for a hands-off meal prep that yields rich flavors and a satisfying texture.
Ingredients
Scale
Vegetables
- 1 small head green cabbage, cored and thinly sliced (6–7 cups)
- 1 medium yellow onion, thinly sliced
Fats & Oils
- 3 tbsp unsalted butter, melted (plus more to taste)
- 2 tbsp olive oil
Seasonings & Spices
- 1 1/2 tsp salt, divided (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
- 1 tsp paprika (sweet or smoked, optional)
- 1/2 tsp caraway seeds (optional)
Liquids & Sauces
- 1 cup vegetable broth (or chicken broth)
- 1 tbsp soy sauce (or Worcestershire sauce, optional)
Pasta
- 8 oz wide egg noodles (about half of a standard 16 oz bag)
Garnish
- 2 tbsp chopped fresh parsley (or chives, optional)
Instructions
- Prepare the vegetables: Core the cabbage and slice it into thin shreds. Thinly slice the onion to ensure even cooking and flavor release.
- Layer in the slow cooker: Add the sliced cabbage and onion to a 4–6 quart slow cooker. Drizzle with melted butter and olive oil. Sprinkle with 1 teaspoon salt, black pepper, garlic powder, paprika, and caraway seeds if using. Toss gently to coat all vegetables evenly with fats and seasonings.
- Add the liquid: Pour in the vegetable or chicken broth and add soy sauce or Worcestershire sauce if desired. Though the slow cooker may seem full, the cabbage will shrink considerably as it cooks, so this amount of liquid is sufficient.
- Slow cook the cabbage: Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours until the cabbage is very tender and reduced in volume. Optionally stir once or twice during cooking to redistribute flavors.
- Cook the noodles: About 20 minutes before serving, cook the wide egg noodles according to package instructions until just al dente. Drain the noodles well to prevent them from becoming mushy when combined.
- Combine noodles and cabbage: Stir the drained noodles into the slow cooker with the cabbage mixture. Add the remaining 1/2 teaspoon salt and additional butter as desired for extra richness. Cover and cook on LOW for another 15 to 20 minutes to heat through and blend flavors.
- Finish and serve: Stir in chopped fresh parsley or chives for a fresh, bright garnish. Serve warm with additional black pepper to taste.
Notes
- Using a slow cooker allows the cabbage to become extremely tender while infusing it with spices and butter flavor.
- Caraway seeds are optional but add a traditional flavor that complements cabbage well.
- The soy or Worcestershire sauce adds umami; omit for a milder taste or vegetarian version if using Worcestershire sauce containing anchovies.
- Be careful not to overcook the noodles to avoid mushiness when combining with cabbage.
- Adjust salt and pepper to taste after combining noodles, as the broth and soy sauce add saltiness.
- This dish can be made vegan by using plant-based butter or additional olive oil and ensuring vegetable broth is used.
