Cabbage and Tomatoes Slow Cooker 4-Ingredient. My aunt showed me how to cook this bright, healthy veggie dish when we didn’t have much money. It uses just 4 simple ingredients for a tasty side dish.
When cash was short and our garden had tons of veggies, my aunt grabbed her slow cooker. She turned basic cabbage and canned tomatoes into the best dish on the table. She taught me this easy 4-ingredient recipe in her small kitchen as a new wife. The cooker bubbled away. It shows you can make yummy, healthy food with good veggies, a little butter, and salt. Everything goes in the slow cooker. It simmers into soft cabbage strips in tasty tomato juice. This cheap side feels like it cooked all day on a stove.
Tender Slow Cooker Cabbage and Tomatoes
This cozy dish stars soft cabbage swimming in rich tomato sauce. Made with fresh garden cabbage, juicy canned tomatoes, melty butter, and a sprinkle of salt, it simmers low and slow for big flavor. Perfect budget meal that’s healthy and warms you up. Ready in hours with zero fuss—serve it family-style! (50 words)
Serve in a wide bowl or plain plate so tomato juice pools around. It pairs great with meatloaf, roast chicken, pork, or sausage. Spoon over mashed potatoes, noodles, or bread to soak up juices. For light eats, try with fish or beans. Leftovers shine with cornbread or grilled cheese.
Cabbage and Tomatoes Slow Cooker 4-Ingredient
Servings: 6
Ingredients
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1 medium green cabbage (2 to 2½ pounds), core out and sliced thin
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1 can (28 oz) crushed tomatoes, with juice
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3 tbsp butter, in small chunks (or margarine)
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1½ tsp kosher salt (or 1 tsp table salt), more to taste
Cabbage and Tomatoes: Directions
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Pick off any bad outer leaves from cabbage. Cut into 4 pieces, take out core, slice into ¼-inch strips. This makes it soft and smooth when cooked.
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Rub a little butter inside a 4- to 6-quart slow cooker (helps it not stick and tastes better).
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Put half the cabbage slices in evenly. Sprinkle half the salt on top.
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Pour half the tomatoes over, spread with a spoon to cover cabbage.
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Add rest of cabbage, salt, then rest of tomatoes. Skip water—cabbage makes its own as it cooks.
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Drop butter chunks on top. It melts into juices for tender, yummy cabbage.
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Cover and cook on LOW 6-7 hours or HIGH 3-4 hours. Cabbage turns soft and clear, tomatoes bubble thick. Don’t peek much to keep heat in.
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Stir gently so juices coat all. Taste and add salt if needed.
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Let sit uncovered 5-10 minutes. Juices thicken. Scoop into bowls with juices.
Variations & Tips
Jazz it up but keep it simple like my aunt did. Sweeten with 1-2 tsp sugar or honey by salt. Add tang with 1-2 tsp apple cider vinegar at end. Boost taste with 1 tsp Italian seasoning, red pepper pinch, or ½ tsp black pepper by salt. Make hearty: Add drained white beans last 30 minutes, or serve over rice/barley. No dairy? Use 2-3 tbsp olive oil instead of butter.
Food Safety: Wash hands, knives, boards. Rinse cabbage. Check cans—no dents or rust. Keep warm max 2 hours. Fridge leftovers in shallow dish within 2 hours. Reheat to steaming (165°F/74°C). Eat in 3-4 days.