Amish Cabbage Noodles Slow Cooker

Amish Cabbage Noodles Slow Cooker. My uncle has been bragging of this savory buttery meal as a cheap and filling meal. With only 4 ingredients, it forms the most delicious melt in your mouth comfort.

Servings: 6

Ingredients

1 medium head Green cabbage (approximately 2 to 2 1/2 pounds), cored and cut into ribbons and very thin.
12 ounces wide egg noodles, not cooked.
1 cup (2 sticks) butter with salt, melted.
2 teaspoons black pepper ground freshly, and additional to taste.

Amish Cabbage Noodles: Directions

The cabbage is to be cut into pieces, leaving off all the rough outer leaves, then quartered, the core cut out, then cut into very thin ribbons, 1/4 inch thick. This aids in the softening of the cabbage and melting almost into the noodles.
Spray the inside of a large slow cooker (5- to 6-quart) lightly with some of the melted butter so that the noodles do not stick.
Evenly sprinkle the bottom of the slow cooker with half the cabbage that is sliced. It will appear to be much but it will cook and turn to be extremely tender.
Sprinkle half of the uncooked wide egg noodles on the cabbage in a random manner. Do not too much squeeze them, or the butter will squeeze out.
Pour half of the melted butter gradually and evenly over the noodles and cabbage being careful not to leave much of the surface dry. Sprinkle with approximately half of the black pepper.
Repeat the process of adding the cabbage and the rest of the noodles. Applad the remaining melted butter over all and sprinkle with the remaining black pepper.
Cover slow cooker with lid and cook on HIGH 2 1/2-3 hours or cook on LOW 4-5 hours. The first 2 hours are not to open the lid because the steam needs to accumulate and loosen cabbage and noodles.
Once almost 2 1/2 hours HIGH (or 4 hours LOW) have passed, very carefully open the lid and then toss the cabbage and the noodles together with a large spoon or tongs. The cabbage is to be extremely tender, and beginning to caramelize upon the edges, and the noodles soft and oily with butter.
In case the noodles are not sufficiently tender, add a lid and keep on cooking in 20 minutes intervals with every addition, checking and stirring every time, until the noodles melt in your mouth and the cabbage turns silky. Taste and add some more black pepper in case you want it richer.
When all is tender and loaded with the rich golden butter sauce, change the slow cooker to WARM. Using the crock, you can serve the cabbage noodles directly out of the crock and you mustnot forget to dig up to the bottom of the crock so that each serving gets a good portion of buttery cabbage and noodles together.