My aunt swears this is the best way to eat cabbage. 3 simple ingredients transform a humble veggie.

My aunt is the one who first convinced me that cabbage could be comfort food, not just something you shred into coleslaw. She’d load up her slow cooker in the morning before work, and by dinner, the whole house smelled buttery and cozy. These slow cooker 3-ingredient cabbage steaks are my simplified version of her method: thick slices of green cabbage cooked low and slow in butter with plenty of black pepper until the edges caramelize and the layers turn silky and tender. It’s the kind of no-fuss, weeknight-friendly recipe that makes a humble veggie feel special with almost zero effort.

These cabbage steaks are surprisingly versatile. Serve them as a simple side with roasted chicken, pork chops, or sausage, or pile them next to mashed potatoes to soak up all that buttery goodness. For a lighter meal, add a fried or soft-boiled egg on top and call it dinner. They’re also great tucked into a grain bowl with rice or quinoa, or alongside crusty bread to mop up the melted butter at the bottom of the slow cooker.

Servings: 4

1 medium head green cabbage (about 2 to 2 1/2 pounds)

Lightly grease the inside of your slow cooker with nonstick cooking spray or a small amount of butter to help prevent sticking and make cleanup easier.

Remove any loose or damaged outer leaves from the cabbage. Trim just enough of the core so the cabbage can sit flat, but keep most of the core intact so the slices hold together.

Lay the cabbage on its side and slice it into thick, round steaks about 3/4 to 1 inch thick. You should get 4 to 6 slices, depending on the size of your cabbage.

Arrange the cabbage steaks in the slow cooker in a single layer as much as possible. It’s okay if they overlap slightly or you have to lean a couple along the sides.

In a small bowl or measuring cup, stir together the melted butter, freshly cracked black pepper, and kosher salt (if using).

Slowly pour the butter mixture evenly over the cabbage steaks, making sure to coat the tops and letting some drip down between the layers. If any areas look dry, spoon a little butter from the bottom of the slow cooker back over the cabbage.

Cover and cook on LOW for 4 to 5 hours, or until the cabbage is very tender, the inner layers look soft and translucent, and the edges have turned golden brown and caramelized. If your slow cooker runs hot, start checking around 3 1/2 to 4 hours.

Once done, carefully lift the cabbage steaks out of the slow cooker with a wide spatula or tongs, keeping the slices as intact as possible. Spoon some of the buttery juices from the bottom of the slow cooker over the top before serving.

Taste and add a little extra cracked black pepper or salt at the table if you like a stronger flavor. Serve hot, straight from the slow cooker, while the cabbage is soft and the butter is still glossy.

If you want to change things up without losing the simple, 3-ingredient spirit, think in terms of tiny add-ons. For a garlicky twist, rub a cut clove of garlic around the greased slow cooker or add 1 to 2 minced cloves to the melted butter before pouring it over the cabbage. For a hint of brightness, squeeze a little lemon juice over the cooked cabbage right before serving. You can also swap part of the butter for olive oil if you prefer a slightly lighter, earthier flavor. If you like a deeper caramelized edge, prop the lid slightly ajar for the last 30 minutes of cooking to let a bit of steam escape, or transfer the cooked cabbage steaks to a sheet pan and broil for 2 to 3 minutes. Add a sprinkle of grated Parmesan, crumbled bacon, or red pepper flakes at the table to make it feel more like a main dish. For meal prep, cook a batch on Sunday, store the steaks flat in an airtight container with some of the buttery juices, and reheat in a skillet over medium heat during the week until warmed through and re-crisped at the edges.