Ingredients
1 small head green cabbage, cored and thinly sliced (about 6–7 cups)
1 medium yellow onion, thinly sliced
3 tablespoons unsalted butter, melted (plus more to taste)
2 tablespoons olive oil
1 1/2 teaspoons salt, divided (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
1 teaspoon paprika (sweet or smoked, optional)
1 cup vegetable broth or chicken broth
8 ounces wide egg noodles (about half a standard 16 oz bag)
1 tablespoon soy sauce or Worcestershire sauce (optional, for depth)
1/2 teaspoon caraway seeds (optional, for traditional flavor)
2 tablespoons chopped fresh parsley or chives, for garnish
Directions
Prepare the vegetables: Core the cabbage and slice it into thin shreds. Thinly slice the onion. This is the only real prep work, so I like to do it the night before and stash everything in a zip-top bag in the fridge.
Layer in the slow cooker: Add the sliced cabbage and onion to a 4- to 6-quart slow cooker. Drizzle with the melted butter and olive oil. Sprinkle over 1 teaspoon of the salt, the black pepper, garlic powder, paprika (if using), and caraway seeds (if using). Toss everything together right in the slow cooker to coat the cabbage evenly.
Add the liquid: Pour in the broth and the soy sauce or Worcestershire sauce, if using. The cabbage will look very full, but it cooks down a lot as it simmers.
Slow cook the cabbage: Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the cabbage is very tender and reduced in volume. Give it a stir once or twice if you’re home, but it’s not mandatory.
Cook the noodles: About 20 minutes before you’re ready to eat, cook the egg noodles on the stovetop according to package directions until just al dente. Drain well.
Combine noodles and cabbage: Stir the cooked, drained noodles into the slow cooker with the cabbage mixture. Taste and add the remaining 1/2 teaspoon salt (or more) and extra butter if you like it richer. Cover and cook on LOW for another 15–20 minutes, just until the noodles soak up some of the flavor and everything is hot and cozy.
Finish and serve: Stir in fresh parsley or chives, if using. Serve warm straight from the slow cooker, with extra black pepper on top.
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Variations & Tips
To add protein, stir in sliced cooked kielbasa, smoked sausage, or shredded rotisserie chicken during the last 20–30 minutes of cooking so it can warm through without drying out. For a vegetarian boost, add a can of drained and rinsed white beans or chickpeas when you add the noodles. If you like a little tang, finish the dish with a splash of apple cider vinegar or a spoonful of sauerkraut stirred in at the end. You can also make it creamier by adding 1/4–1/3 cup sour cream or plain Greek yogurt right before serving (off the heat, so it doesn’t curdle). For extra veggies, toss in thinly sliced carrots or bell peppers with the cabbage at the beginning. If you’re short on time in the morning, you can slice the cabbage and onion, measure your seasonings, and even pre-melt the butter the night before—store everything in the fridge, then just dump, stir, and go in the morning. And if you prefer a bit of crunch, reserve a small handful of raw cabbage and stir it in at the very end for texture.