Place butter slices over chopped green cabbage, as well as 2 simple seasonings, into slow cooker for a humble rustic dish that I make without even thinking.

This slow cooker Amish buttered cabbage is the kind of humble, rustic dish that feels like it’s always been on the table. Around here in the rural Midwest, cabbage and butter have seen many a hard winter and many a Sunday supper, and this recipe is one I make almost without thinking. You simply tuck chopped green cabbage into the slow cooker, lay slices of butter over the top, sprinkle on two simple seasonings, and let time and gentle heat do the rest. It’s plain food in the best way—soft, buttery, and comforting, just like the farmhouse cooking I grew up with.

Serve this buttered cabbage alongside meatloaf, pork chops, pot roast, or a simple pan-fried sausage for a cozy, stick-to-your-ribs meal. It’s lovely spooned next to mashed potatoes or over boiled potatoes so they can soak up the buttery juices. A slice of crusty bread or a warm dinner roll helps catch every last bit of that seasoned butter. For a lighter plate, pair it with baked chicken and a crisp cucumber salad to balance the richness.

Servings: 4

1 medium head green cabbage (about 2 to 2 1/2 pounds), cored and roughly chopped

Prepare the cabbage by removing any tough or damaged outer leaves. Cut the cabbage into quarters, remove the core from each piece, then roughly chop into bite-size chunks.

Place the chopped green cabbage into the slow cooker, spreading it out evenly but without packing it down too tightly. It will shrink considerably as it cooks.

Sprinkle the salt and pepper evenly over the top of the cabbage. You don’t need to stir; the seasonings will work their way through as the cabbage softens.

Cut the butter into slices and lay the slices directly over the seasoned cabbage, covering the surface as evenly as you can. This step is what gives you those rich, buttery pockets as it cooks.

Cover the slow cooker with the lid and cook on Low for 4 to 5 hours, or on High for about 2 to 3 hours, until the cabbage is very tender and has released some juices.

Once the cabbage is tender, gently stir everything together in the slow cooker so the melted butter and seasonings coat all the pieces. Taste and adjust the salt and pepper if needed.

Serve the buttered cabbage warm straight from the slow cooker, spooning some of the buttery cooking liquid over each serving.

For a touch of onion flavor without changing the spirit of the dish, you can sprinkle in a small pinch of onion powder along with the salt and pepper, still keeping the seasoning simple. If you like a hint of tang, splash a teaspoon or two of apple cider vinegar over the cabbage right before serving to brighten the richness of the butter. To stretch the dish for more people, add an extra half head of cabbage and another tablespoon or two of butter, seasoning to taste. If your cabbage is especially large, you may want to add a small splash of water or broth at the bottom of the slow cooker to help it start steaming, though it usually makes enough liquid on its own. For a slightly firmer texture, check the cabbage early and switch the slow cooker to Warm when it’s just tender, as it will continue to soften as it sits.