Layer shredded cabbage over raw corned beef brisket, along with 4 more ingredients, into slow cooker for a hearty march meal that's my default when I don't know what to make.

This slow cooker 6-ingredient Amish corned beef pasta is one of those humble, hearty March meals I lean on when I don’t know what to make. It borrows from simple Amish-style cooking—basic pantry ingredients, long slow cooking, and plenty of cabbage—then twists things just a bit by stirring in tender pasta at the end so it eats like a cozy one-pot supper. Everything starts by layering shredded cabbage over a raw corned beef brisket in the slow cooker, adding just four more ingredients, and letting time do the work while you go about your day.

Serve big scoops of the corned beef and cabbage pasta in warm bowls with a side of buttered rye or crusty bread to soak up the flavorful juices. A simple green salad with a tangy vinaigrette or sliced cucumbers in vinegar balances the richness nicely. If your crew likes a little extra zip, set out Dijon or whole-grain mustard and black pepper at the table. For a full, comforting spread, add steamed green beans or peas and finish the meal with something simple like applesauce or sliced oranges.

Servings: 6

2 1/2 to 3 pounds raw corned beef brisket with seasoning packet, rinsed and patted dry

Place the raw corned beef brisket in the bottom of a 5- to 6-quart slow cooker, fat side up. If your brisket came with a seasoning packet, sprinkle the seasonings evenly over the top of the meat.

Scatter the sliced onion over and around the brisket.

Layer the shredded cabbage over the brisket and onions, gently pressing it down so it fits. This is where you want that nice, full layer of cabbage covering the raw meat.

Pour the beef broth evenly over the cabbage. It will not fully cover everything, and that’s okay—the cabbage will cook down and release more liquid.

Cover and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the corned beef is very tender and shreds easily with a fork and the cabbage is soft and silky.

About 30 minutes before serving, cook the pasta in a large pot of salted boiling water according to package directions until just al dente. Drain well.

Carefully remove the corned beef from the slow cooker to a cutting board. Shred it into bite-sized pieces with two forks, discarding any large pieces of fat. Return the shredded meat to the slow cooker and stir it into the cabbage and broth.

Add the hot cooked pasta and the butter to the slow cooker. Gently fold everything together until the pasta is coated in the savory juices and the butter melts into the mixture. Taste and add a pinch of salt and black pepper if needed, keeping in mind corned beef is naturally salty.

Let the pasta sit on WARM for 5 to 10 minutes to soak up some of the cooking liquid and thicken slightly, then spoon into bowls and serve.

For picky eaters, you can chop the cabbage more finely so it blends into the pasta, or use half cabbage and half thinly sliced carrots for a bit of sweetness. If your family prefers less salt, use a flat-cut corned beef, rinse it well, and stick with low-sodium broth; you can always season at the end. To make it creamier, stir in 1/2 cup of sour cream or plain Greek yogurt right before serving. You can also swap the yellow onion for a sweet onion if that’s what you have. For a slightly more traditional Amish-style feel, use egg noodles instead of pasta and stir them in just like the recipe directs. If you’d like extra veggies, add a cup of frozen peas during the last 10 minutes on WARM so they stay bright. Leftovers reheat well with a splash of broth or water; they also make a great next-day baked casserole topped with a little shredded cheese and baked until bubbly.