Ingredients
- 1 medium head green cabbage about 2½–3 pounds, chopped into bite-size pieces
- 12 oz wide egg noodles
- 4 tablespoons unsalted butter cut into small pieces
- 2 cups chicken broth low-sodium recommended
- Optional for serving:
- Salt and black pepper to taste
Instructions
- Prepare the cabbage
- Remove any damaged outer leaves from the cabbage. Cut it into quarters, remove the core, and chop the leaves into bite-sized pieces.
- Add to crockpot
- Place the chopped cabbage into the slow cooker. Pour the chicken broth over the cabbage and scatter the butter pieces on top.
- Slow cook
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the cabbage becomes very tender.
- Cook the noodles
- About 15 minutes before serving, cook the egg noodles in salted boiling water according to package instructions. Drain well.
- Combine everything
- Add the cooked noodles to the crockpot and gently toss with the cabbage mixture so the noodles absorb the buttery broth.
- Season and serve
- Taste and add salt and pepper if needed. Serve warm.