My great aunt stretched one head of cabbage and a few potatoes into dinner for eight people. This depression era trick still works today.

This slow cooker 4-ingredient poor man’s potato and cabbage pot is inspired by the way my great aunt used to stretch one humble head of cabbage and a few potatoes into a hot, filling dinner for eight. It’s very much a Depression-era trick: simple ingredients, long cooking time, and just enough fat and seasoning to turn basic vegetables into something cozy and satisfying. The slow cooker does the work, turning pale green cabbage ribbons and potato wedges tender and buttery, with little caramelized edges that taste like they took all day on the stove.

Serve this straight from the slow cooker in wide bowls, making sure everyone gets plenty of both potatoes and cabbage. It’s lovely with sliced bread or dinner rolls for soaking up the buttery juices, and a simple side of applesauce or sliced fresh apples fits that old-fashioned farmhouse feel. If you want a bit more protein, add fried or baked sausage, a couple of fried eggs on top, or leftover roast chicken on the side. A splash of vinegar or hot sauce at the table brightens it up for grown-ups, while kids usually enjoy it just as it is with a little extra salt and pepper.

Servings: 8

1 medium head green cabbage (about 2 to 2 1/2 pounds), cored and thinly sliced into ribbons

Prepare the slow cooker by lightly greasing the bottom and sides with a bit of the melted butter to help prevent sticking and encourage those golden edges.

Layer half of the potato wedges in the bottom of the slow cooker in an even layer. Sprinkle with about one-third of the salt and a little black pepper if using.

Add a generous layer of half the sliced cabbage over the potatoes, fluffing it a bit so it doesn’t clump. Sprinkle with another third of the salt and more pepper.

Repeat the layers with the remaining potatoes and then the remaining cabbage, finishing with a final sprinkle of the remaining salt and pepper on top.

Slowly drizzle the melted butter evenly over the top layer of cabbage, making sure to cover as much of the surface as you can so the butter seeps down as it cooks.

Cover the slow cooker with the lid and cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours, until the potatoes are very tender when pierced with a fork and the cabbage is soft and silky with some slightly caramelized edges near the sides.

About halfway through cooking, gently press the cabbage down with a spatula or large spoon to help it wilt and settle. Do not stir too vigorously; you want to keep the layers mostly intact so the potatoes don’t fall apart.

Once everything is tender, taste and adjust the seasoning with a bit more salt and pepper if needed. Give the pot a gentle toss from the bottom with a wide spoon, just enough to mix some of the buttery juices through the cabbage and potatoes while still leaving nice big pieces.

Serve hot straight from the slow cooker, spooning the buttery cabbage ribbons and potato wedges into bowls and drizzling a little of the cooking juices over each serving.

To keep the spirit of the recipe, try to think like my great aunt did: use what you have and make it stretch. For extra flavor without changing the base, you can sprinkle in 1 teaspoon of garlic powder or onion powder with the salt, or tuck a sliced onion between the layers of potatoes and cabbage (this technically adds an ingredient, but it still keeps costs low). If you’d like some protein, you can lay a few sliced smoked sausages, hot dogs, or thick-cut bacon pieces over the top before cooking; the fat will drip down and season the vegetables. For a vegetarian boost, stir in a drained can of white beans during the last hour of cooking so they warm through without breaking apart. Picky eaters who don’t love cabbage might enjoy smaller shreds mixed well with the potatoes, or you can mash some of the cooked potatoes and cabbage together with a fork and a little extra butter to make it more like a rustic mash. If you need to feed fewer people, you can halve the recipe and use a smaller slow cooker, but keep an eye on timing since it may cook a bit faster. For a slightly richer dish, stir in an extra tablespoon or two of butter right before serving. Food safety tips: Keep the vegetables refrigerated until you’re ready to prep them, and don’t let the cooked dish sit at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers. Reheat leftovers thoroughly until steaming hot before serving, and use them within 3 to 4 days. If you add meats like sausage or bacon, make sure they are fully cooked to a safe internal temperature (165°F for mixed dishes) and stored properly with the leftovers.