This slow cooker Amish-style cabbage and noodles is the kind of humble, hearty meal that has fed rural families for generations. It starts just the way my mother did it on the farm: a bed of chopped green cabbage in the crock, a good scattering of dry egg noodles over the top, and a few pantry staples to bring everything together while it simmers low and slow. With only five ingredients, it’s the sort of recipe you can throw together on a busy morning and come back to a cozy pot of comfort that tastes like it’s been tended all day. It’s simple, thrifty, and somehow I find myself craving it week after week.
Serve these tender cabbage and noodles in warm bowls with plenty of black pepper on top. A slice of buttered country bread or cornbread on the side is perfect for soaking up the buttery broth. This dish pairs nicely with simple country proteins like baked ham, smoked sausage, or roasted chicken, but it’s also satisfying all on its own for a meatless supper. Add a crock of dill pickles or a small dish of applesauce at the table for that old-fashioned Midwestern touch.
Slow Cooker Amish Cabbage and NoodlesServings: 4
Ingredients
1 small head green cabbage (about 2 to 2 1/2 pounds), cored and chopped
8 ounces dry wide egg noodles
4 tablespoons unsalted butter, cut into small pieces
2 cups low-sodium chicken broth (or vegetable broth)
1 1/2 teaspoons kosher salt (plus more to taste)
1/2 teaspoon black pepper (optional, for serving)
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or cooking spray to help prevent sticking.
Remove any tough or damaged outer leaves from the cabbage. Cut the cabbage into quarters, cut out the core, then chop the cabbage into bite-size shreds or rough 1-inch pieces.
Place all of the chopped green cabbage into the bottom of the slow cooker, spreading it out evenly so it forms a thick bed.
Sprinkle the kosher salt evenly over the cabbage. Pour the chicken broth over the top, trying to moisten as much of the cabbage as possible.
Scatter the dry egg noodles evenly over the cabbage in the slow cooker. The noodles should form a fairly even layer on top of the cabbage, just like in the photo where hands are sprinkling them over the chopped cabbage on the black countertop.
Dot the butter pieces evenly over the dry noodles, tucking a few pieces down between the noodles and cabbage so they melt throughout as the dish cooks.
Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 5 hours. Do not stir during the first hour so the noodles can steam and soften without breaking apart.
After about 2 hours on HIGH (or 4 hours on LOW), check the noodles. Gently stir from the bottom, lifting the cabbage up and folding it through the noodles so everything is well mixed and coated in the buttery broth.
If the mixture seems too dry, add a splash more broth, 1/4 cup at a time, until it’s as moist as you like. Continue cooking, covered, for another 15 to 30 minutes, just until the noodles are tender and the cabbage is soft and silky.
Taste and adjust the seasoning with a bit more salt if needed. Spoon into bowls, add black pepper to taste, and serve warm.
Variations & Tips
For a richer, creamier version, stir in 1/2 cup of sour cream or a splash of heavy cream during the last 15 minutes of cooking, just until warmed through. To make it a full one-pot meal, add 1 to 2 cups of diced smoked ham, sliced kielbasa, or cooked crumbled sausage on top of the cabbage before you scatter the noodles. If you prefer a vegetarian dish, stick with vegetable broth and add a pinch of smoked paprika to mimic that country ham flavor. You can also tuck in a thinly sliced onion with the cabbage for extra sweetness, or a small handful of caraway seeds if you like an Old World Amish touch. For more bite, cook it slightly shorter so the cabbage holds its shape; for a softer, almost braised texture like my grandmother favored, let it go on LOW a bit longer with an extra splash of broth. Leftovers reheat well in a skillet with a pat of butter, and you can crisp the edges a bit for a different, slightly toasted noodle supper the next day.
