Description
A comforting, rustic dish featuring tender cabbage and egg noodles in a savory broth.
Ingredients
Scale
- 1 medium head green cabbage (cored and cut into 1-inch wedges (about 4 pounds))
- 12 ounces wide egg noodles (uncooked weight)
- 4 cups chicken broth (low sodium preferred)
- 1 tablespoon butter (unsalted)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- to taste Salt
Instructions
- Prepare the cabbage by removing tough outer leaves, cutting the head in half, removing the core, and slicing into 1-inch wedges. Place in the slow cooker.
- Pour chicken broth over the cabbage. Add butter, garlic powder, onion powder, black pepper, and paprika. Do not stir yet.
- Cover and cook on Low for 3 to 4 hours until cabbage is fork-tender.
- Sprinkle uncooked egg noodles over the top. Stir gently to submerge. If liquid is low, add ½ cup broth.
- Cover and cook on Low for 20 to 25 minutes until noodles are tender. Adjust seasoning with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Dish
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or water to thin the consistency. Freezing is not recommended due to noodle texture changes.