Amish Cabbage and Noodles In Slow Cooker. This cosy slow cooker dish brings soft buttery cabbage and tender egg noodles together in the most comforting way. It is simple, filling, and made with just a few everyday ingredients that turn into something truly warming and delicious.
This slow cooker Amish cabbage and noodles is the kind of easy, hearty comfort food I grew up eating in the quiet countryside of the rural Midwest. My mum used to make it the same way every time — raw chopped cabbage goes straight into the slow cooker, whole sticks of butter get dropped right on top, and then just two more simple things from the kitchen cupboard finish it off.
The slow cooker does all the cooking while you enjoy your day. The cabbage goes soft and lovely, the noodles drink up all that rich buttery sauce, and soon the whole kitchen smells so good that everyone keeps popping in to ask when dinner will be ready. It is a humble, simple meal that somehow always gets eaten up faster than anything else on the table.
Serve this in deep bowls with a good amount of black pepper shaken over the top. It goes really nicely with easy sides like sliced tomatoes from the garden, a cool cucumber salad, or a little dish of applesauce. If you want something more filling, add some smoked sausage, ham, or leftover roast on the side. A thick slice of crusty bread or a soft warm roll is just right for mopping up all those buttery juices, and a simple green salad on the side helps keep things feeling fresh and balanced.
Serves: 6
Ingredients
- 1 medium green cabbage (about 2 to 2½ pounds), cut out the hard center and chop into big pieces.
- 1 cup unsalted butter (2 sticks), cut into small pieces
- 12 ounces wide egg noodles, uncooked
- 1 tablespoon of kosher salt, plus a little more if needed
- 1 to 1½ cups hot water or low-sodium chicken stock, as needed
- Freshly ground black pepper, to taste
Amish Cabbage and Noodles: Directions
- Pull off any tough or damaged outer leaves from the cabbage. Cut it into four pieces, take out the hard core in the middle, then chop it into rough chunks about 1 to 1½ inches in size.
- Lightly grease the inside of a large slow cooker (5 to 6 quarts) to make cleaning up a little easier later on.
- Tip the chopped raw cabbage into the slow cooker and spread it out evenly. It is fine if it piles up a bit in the middle because it will shrink down a great deal as it cooks.
- Sprinkle the kosher salt all over the cabbage. Pour 1 to 1½ cups of hot water or chicken stock around the edges so it trickles down to the bottom and helps the cabbage steam without catching on the sides.
- Cut each stick of butter into halves or thirds and dot the pieces all over the top of the cabbage, spreading them around so the butter melts evenly and coats as much of the cabbage as it can.
- Put the lid on and cook on HIGH for 2 to 2½ hours, or on LOW for around 4 hours, until the cabbage is soft and sitting in a pool of lovely buttery liquid. Stir it one or two times if you can. Put the lid back on right away each time.
- Once the cabbage is nice and tender, give it a good stir so all the buttery juices coat every piece. Have a little taste and add more salt if you think it needs it, keeping in mind the noodles will soak up some of the seasoning too.
- Pour the dry egg noodles into the slow cooker and spread them over the cabbage. Use a spoon or tongs to gently push them down into the buttery mixture so they are mostly covered. If the noodles look a bit dry, add a small splash of hot water or stock a little at a time until they are lightly coated and there is some liquid sitting at the bottom. Do not add too much or the finished dish will turn out watery instead of creamy.
- Put the lid back on and cook on HIGH for 25 to 40 minutes, stirring once or twice during that time, until the noodles are soft but still have a little bite. The exact time will depend on your slow cooker and how thick your noodles are.
- Give everything a really good stir from the bottom so the cabbage, noodles, and buttery sauce are all mixed together nicely. The whole dish should look creamy and glossy, with nearly all the liquid soaked up into the noodles.
- Taste it one more time and add extra salt if needed, plus plenty of black pepper if you like. Serve it hot and steamy, straight from the slow cooker, and enjoy every bite.