Slow Cooker Cabbage and Potatoes

Slow Cooker Cabbage and Potatoes. My grandfather lived on this 4 ingredients staple in the hard times and every spring he orders it. Incidentally, it is very inexpensive to assemble.

Ingredients

1 small head green cabbage (approximately 2 to 2 1/2 pounds), cored and cut in thick pieces.
2 lbs yellow potatoes, washed and sliced into big pieces.
1 large yellow onion, peeled and cut in large slices.
6 tablespoons butter, unsalted and in pieces.
2 teaspoons kosher salt, to taste.
1 teaspoon freshly ground black pepper, to taste.
3 cups water

Slow Cooker Cabbage and Potatoes: Directions

Ready the vegetables: Take all of the hard or withered outer leaves off the cabbage. Roughly cut cabbage into 6-8 very thick pieces retaining the core intact so that the cabbage wedges stick together. Cleanse the potatoes thoroughly (peel them, unless you like, and chop them in large portions, say 1 1/2 inches). Onion peel and cut up into thick rings or half-moons.
Assemble Layer the slow cooker: Add the chunks of potatoes in an even layer in the bottom of a 5- to 7-quart slow cooker. Sprinkle some onion that has been sliced on top of the potatoes. Place the cabbage wedges on the top and have them nestle in such a way that it fits in them, yet they are in most parts intact.
Add butter: sprinkle the vegetables with the salt and pepper. Spread the butter bits over the top, some of which should be in the cracks between the cabbage slices and potatoes to melt down all through the dish.
Add the water: Add the water but not in the center of the slow cooker so as not to wash off all the seasoning. The liquid must be approximately one third to half way up the vegetables; they will give up more juices as they cook and make a savory rich broth.
Slow cook till tender: Cook the slow cooker with the lid on and cook on LOW: 6 to 7 hours, or cook on HIGH: 3 1/2 to 4 hours, until the potatoes are extremely tender when pierced with a fork and the cabbage pieces are soft and smooth although still in shape.
Season and serve: Add the vegetables and taste the broth, and add more salt and pepper. With a large spoon, take the cabbage wedges and the potatoes out, taking some of the hot buttery broth and pouring it over each serving. Stir in and serve out of the slow cooker with it on the WARM setting in case people will be self-serving over time.