My grandpa survived on this hearty 4-ingredient staple during tough times and still asks for it every spring. It is incredibly cheap to throw together but tastes like pure comfort.

This slow cooker 4-ingredient cabbage and potatoes is the kind of humble, stick-to-your-ribs food my grandpa swore by during lean years in the Midwest. It’s built on pantry basics—cabbage, potatoes, onion, and a little butter—slowly simmered until everything is silky-tender and bathed in a savory, buttery broth. The ingredient list is short, the cost is minimal, and yet the result tastes like pure comfort, the sort of dish you can leave bubbling away all afternoon and ladle out when you need something warm and reassuring. It’s the kind of simple staple older generations relied on in tough times, and my grandpa still asks for it every spring when the first fresh cabbages show up at the market.

Serve this cabbage and potatoes straight from the slow cooker with plenty of the broth spooned over each portion. It’s lovely with a heel of crusty bread or warm dinner rolls to soak up the juices, or alongside a simple protein like pan-seared sausage, baked ham, or roasted chicken if you want to turn it into a bigger meal. A spoonful of grainy mustard or a splash of apple cider vinegar at the table can brighten the flavors, and a sprinkle of black pepper adds a little extra warmth. Leftovers reheat well and are excellent served next to fried eggs for a simple next-day breakfast.

Servings: 4

1 small head green cabbage (about 2 to 2 1/2 pounds), cored and cut into thick wedges

Prepare the vegetables: Remove any tough or damaged outer leaves from the cabbage. Cut the cabbage into 6–8 thick wedges, keeping the core attached so the wedges hold together. Scrub the potatoes well (peel if you prefer) and cut them into large chunks, about 1 1/2 inches. Peel the onion and slice it into thick rings or half-moons.

Layer the slow cooker: Place the potato chunks in an even layer on the bottom of a 5- to 7-quart slow cooker. Scatter the sliced onion over the potatoes. Arrange the cabbage wedges on top, nestling them in so they fit snugly but stay mostly intact.

Season and add butter: Sprinkle the salt and pepper evenly over the vegetables. Dot the top with the butter pieces, tucking some down between the cabbage wedges and potatoes so it melts throughout the dish.

Add the water: Pour the water gently around the edges of the slow cooker so you don’t wash off all the seasoning. The liquid should come about one-third to halfway up the vegetables; they will release additional juices as they cook, creating a rich, savory broth.

Slow cook until tender: Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 1/2 to 4 hours, until the potatoes are very tender when pierced with a fork and the cabbage wedges are soft and silky but still hold their shape.

Adjust seasoning and serve: Taste the broth and vegetables, then adjust with additional salt and pepper if needed. Use a large spoon to carefully lift out the cabbage wedges and potatoes, spooning some of the hot buttery broth over each serving. Serve straight from the slow cooker, keeping it on the WARM setting if people will be helping themselves over time.

Because this recipe is so pared down, small changes can make it feel entirely new while still honoring the spirit of a four-ingredient staple. For a slightly richer dish, swap the water for a light vegetable or chicken broth; just be mindful of the salt level and adjust at the end. If you grew up with a smokier version, you can tuck a single smoked ham hock or a few slices of bacon on top of the potatoes before adding the cabbage—this technically adds an ingredient, but it transforms the broth into something reminiscent of old-fashioned farmhouse cooking. To keep the ingredient list tight but punch up flavor, lean on your pantry: a bay leaf or a teaspoon of caraway seeds can be added with the water, or a splash of apple cider vinegar stirred in at the end brightens the dish without making it fussy. For a creamier texture, lightly mash some of the potatoes into the broth right in the slow cooker, creating a thicker, stew-like base around the cabbage. Leftovers can be turned into a rustic soup the next day by adding a bit more water or broth and gently simmering on the stovetop until heated through. If you’re feeding a mixed table, serve this as the comforting vegetable centerpiece and let people add their own extras at the table: grated cheese, a knob of extra butter, or sliced cooked sausage on the side.