provide a fresh contrast to the rich noodles. For an easy option, add crusty bread or dinner rolls to soak up the juices. If you’re going for a classic Midwestern spread, mashed potatoes or pierogi with a little sour cream on the side fit right in.
Slow Cooker Cabbage and Noodles
Servings: 4
Ingredients
Continued on next page:
1 small head green cabbage, cored and thinly sliced (about 6–7 cups)
1 medium yellow onion, thinly sliced
3 tablespoons unsalted butter, melted (plus more to taste)
2 tablespoons olive oil
1½
teaspoons salt, divided (adjust to taste)
½ teaspoon black pepper
1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
1 teaspoon paprika, sweet or smoked (optional)
1 cup vegetable or chicken broth
8 ounces wide egg noodles (about half a 16-oz bag)
1 tablespoon soy sauce or Worcestershire sauce (optional)
½ teaspoon caraway seeds (optional, for traditional flavor)
2 tablespoons chopped fresh parsley or chives (optional, for garnish)
Directions
Continued on next page:
Prepare the vegetables:
Core the cabbage and slice it into thin shreds. Thinly slice the onion.
