Slow Cooker Amish Cabbage Noodles (Print Version)
Tender cabbage and buttery wide egg noodles slowly cooked for a comforting, melt-in-your-mouth dish.
# Ingredients:
Vegetables
01 -
1 medium green cabbage (about 2 to 2.5 pounds), cored and thinly sliced into 1/4 inch ribbons
Pasta
02 -
12 ounces wide egg noodles, uncooked
Fats & Oils
03 -
1 cup (2 sticks) salted butter, melted
Spices
04 -
2 teaspoons freshly ground black pepper, plus additional to taste
# Instructions:
01 -
Remove tough outer leaves from the cabbage, quarter it, remove the core, and slice into thin 1/4 inch ribbons to ensure even softening during cooking.
02 -
Lightly grease the interior of a 5- to 6-quart slow cooker with a small amount of melted butter to prevent sticking.
03 -
Spread half of the sliced cabbage evenly on the bottom of the slow cooker. Next, scatter half of the uncooked wide egg noodles over the cabbage without pressing down, then drizzle half of the melted butter evenly and sprinkle with half of the black pepper.
04 -
Layer the remaining cabbage followed by the remaining noodles. Drizzle the remaining melted butter over the top and sprinkle with the remaining black pepper.
05 -
Cover and cook on HIGH for 2.5 to 3 hours or LOW for 4 to 5 hours without lifting the lid during the first 2 hours, allowing steam to soften the ingredients.
06 -
After 2.5 hours on HIGH or 4 hours on LOW, gently toss using a large spoon or tongs. Continue cooking in 20-minute increments if needed, tossing gently each time until noodles are tender and cabbage is soft with caramelized edges.
07 -
Adjust black pepper to taste. Switch slow cooker to WARM mode and serve directly, ensuring each portion includes plenty of butter-coated cabbage and noodles.
# Notes:
01 -
For richer flavor, brown the butter before drizzling. Leftovers reheat well in a skillet with added butter or water. Allowing the dish to rest with the lid slightly ajar on WARM creates caramelized edges without drying.