The ultimate comfort food my mom always prepared on chilly spring nights. Just 4 ingredients and incredibly delicious

This slow cooker 4-ingredient cabbage rolled pork is my pared-down, weeknight version of the comforting cabbage rolls my mom made on chilly Midwestern spring nights. Instead of fussing with a long list of ingredients, we rely on just four staples: ground pork, cabbage, onion soup mix, and broth. The result is a pot of tender, steamed cabbage leaves wrapped around juicy, well-seasoned pork, all nestled in a light, savory broth. It’s classic comfort food with minimal prep, ideal for busy days when you still want something that feels like it’s been simmering on the stove all afternoon.

Serve these cabbage rolled pork bundles straight from the slow cooker with a ladle of the savory broth over the top. They’re lovely alongside buttery mashed potatoes, simple buttered egg noodles, or a slice of crusty bread to soak up the juices. A crisp green salad with a tangy vinaigrette or some simply steamed green beans balances the richness. If you enjoy condiments, a spoonful of sour cream or a drizzle of prepared mustard on the side echoes the old-fashioned, cozy feel of traditional cabbage rolls.

Servings: 4

1 medium head green cabbage (about 2 to 2 1/2 pounds)

Prepare the cabbage: Remove any damaged outer leaves from the cabbage. Using a sharp knife, carefully cut out the tough core at the base. Place the whole head in a large pot of simmering water, core side down, and blanch for 5 to 8 minutes, gently turning once, until the outer leaves are pliable and bright green.

Separate the leaves: Transfer the cabbage to a colander and let it cool just enough to handle. Gently peel off 10 to 12 of the largest, most flexible leaves, setting them on a towel to drain. If the inner leaves are still stiff, return the head briefly to the hot water until they soften, then remove more leaves as needed.

Trim the leaf ribs: Lay each cabbage leaf flat, rib side up. With a small knife, shave down the thick center rib so it’s closer in thickness to the rest of the leaf, being careful not to cut through. This makes the leaves easier to roll and helps them cook evenly in the slow cooker.

Mix the pork filling: In a medium bowl, combine the ground pork and dry onion soup mix. Use clean hands or a fork to mix just until the seasoning is evenly distributed. Avoid overworking the meat so the filling stays tender.

Fill and roll the cabbage: Working with one cabbage leaf at a time, place it rib side down on your work surface. Add about 1/4 cup of the pork mixture near the stem end of the leaf. Fold the bottom edge up over the filling, fold in the sides, then roll tightly toward the top of the leaf to create a neat bundle. Repeat with the remaining leaves and pork mixture.

Layer in the slow cooker: Pour 1/2 cup of the chicken broth into the bottom of a 4- to 6-quart slow cooker. Arrange the cabbage rolls seam side down in a single layer, then start a second layer on top if needed, nestling them snugly together so they hold their shape.

Add the remaining broth: Pour the remaining 1 1/2 cups chicken broth evenly over the cabbage rolls. The broth will come partway up the sides of the rolls, creating a moist, steamy environment as they cook and forming a light, savory broth.

Slow cook: Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the cabbage leaves are very tender, the edges are soft and translucent, and the pork is fully cooked through and no longer pink in the center.

Rest and serve: Turn off the slow cooker and let the rolls rest for about 10 minutes with the lid slightly ajar. This helps the juices settle and keeps the rolls intact. Serve the cabbage rolls directly from the slow cooker, spooning some of the hot, savory broth over each portion.

For a bit more depth without adding extra ingredients, you can lightly brown the ground pork in a skillet before mixing it with the onion soup mix; just let it cool slightly and keep it a bit underdone so it finishes cooking in the slow cooker. If your cabbage head is small and you have extra pork, form the remaining mixture into small meatballs and tuck them between the rolls so everything cooks together in the same broth. To lean things out, substitute half of the ground pork with lean ground turkey; the onion soup mix will keep the filling flavorful. For a slightly richer broth, use beef broth instead of chicken, or mix the two. If you prefer a softer, almost melt-in-your-mouth cabbage, extend the cooking time on LOW by about 30 minutes and keep the slow cooker covered. Leftovers reheat well in the broth on the stovetop over gentle heat, and the flavors deepen by the next day, making this an excellent make-ahead comfort dish.