This slow cooker Amish-style cabbage beef is the kind of simple, hearty supper that makes a busy week feel a little easier. With just five ingredients layered right into the cooker, it turns an affordable beef roast and a head of green cabbage into a tender, savory meal with old-fashioned comfort. It has that plain, practical home-cooking spirit many Amish-inspired dishes are loved for, and it is especially nice when you want something filling without heating up the kitchen.
Serve this cabbage beef with buttered potatoes, egg noodles, or a slice of warm crusty bread to soak up the juices. If you want to round it out for company or Sunday supper, a side of applesauce, pickled beets, or simple green beans fits beautifully with the mild, homey flavors in the pot.
Slow Cooker 5-Ingredient Amish Cabbage Beef
Servings: 6
Ingredients
2 to 2 1/2 pounds beef chuck tender roast
1 medium head green cabbage, shredded
1 large onion, thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper
Directions
1. Lightly grease the slow cooker insert if desired for easier cleanup. Place the beef chuck tender roast in the bottom of the slow cooker and season it with the salt and black pepper.
2. Scatter the sliced onion evenly over the beef, then pile the shredded cabbage on top, pressing it down gently so the lid will fit.
3. Cover and cook on low for 8 to 9 hours or on high for 4 1/2 to 5 1/2 hours, until the beef is fork-tender and the cabbage is soft and flavorful.
4. Break the beef into large chunks or slices with two forks, then stir lightly into the cabbage and onions so everything is coated in the juices. Taste and add a little more salt and pepper if needed before serving.
5. Spoon the cabbage, onions, and beef into bowls or onto plates and serve hot.
Variations & Tips
Add a little broth: If you like a bit more pot liquor for spooning over potatoes or noodles, add 1/2 to 1 cup of beef broth before cooking. The cabbage and onion will release moisture too, so you do not need much.
For picky eaters: If someone in the family is unsure about cooked cabbage, serve the beef in chunks with just a small spoonful of cabbage on the side at first. The mild onion and beef juices soften the cabbage flavor quite a bit, which often helps.
Make it heartier: You can tuck halved small potatoes or thick carrot pieces around the roast if you do not mind going beyond five ingredients. That turns it into more of a full one-pot supper.
Slice against the grain: If you would rather slice the roast instead of shredding it, let it rest for a few minutes after cooking and cut across the grain for the most tender bites.
Leftover tip: Leftovers reheat very nicely the next day. Store the beef and cabbage with the juices, then warm gently on the stove or in the microwave so the meat stays tender.