My grandmother made this every summer when cabbage was fresh from the garden. The way the butter caramelizes everything is pure comfort.

This slow cooker 4-ingredient Amish cabbage noodles recipe is my summertime nod to those big garden cabbages my grandmother used to bring in from the backyard. She’d stand at the stove, slowly cooking down cabbage in butter until it turned soft, golden, and just a little caramelized around the edges, then toss in wide egg noodles for the coziest bowl of comfort. This version keeps that same simple, homespun flavor but lets the slow cooker do most of the work, so you can go about your day while the cabbage sweetens and the butter gently caramelizes everything into a silky, pepper-flecked tangle of noodles and cabbage.

These Amish cabbage noodles are wonderful as a simple main dish with sliced garden tomatoes, cucumber salad, or a crisp green salad on the side. They also pair nicely with grilled sausages, baked ham, or roasted chicken for a heartier meal. Add a basket of warm rolls or buttered bread to soak up the buttery sauce, and finish the meal with something light and fruity, like fresh berries or a simple fruit salad, to balance the richness.

Servings: 4-6

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

Prepare the cabbage: Remove any tough outer leaves from the cabbage. Cut the cabbage into quarters, remove the core, and slice into thin ribbons about 1/4-inch wide. The thinner you slice, the more tender and caramelized it will become.

Layer the slow cooker: Lightly grease the inside of a 5- to 6-quart slow cooker with a small dab of butter. Add half of the sliced cabbage in an even layer. Sprinkle with half of the salt and half of the black pepper. Dot with half of the butter pieces. Repeat with the remaining cabbage, salt, pepper, and butter, ending with butter on top.

Slow cook to soften and caramelize: Cover and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 hours, until the cabbage is very soft, reduced in volume, and starting to turn golden around the edges. Stir once or twice during cooking if you’re home; this helps the butter coat everything and encourages even caramelization along the sides and bottom.

Check moisture and adjust: When the cabbage is tender and lightly caramelized, check the bottom of the slow cooker. If it looks very dry or you see any dark spots forming, drizzle in up to 1/2 cup hot water or vegetable broth and stir well. You want a small pool of buttery liquid at the bottom to help cook the noodles, but not a soup.

Add the noodles: Stir the uncooked egg noodles into the hot cabbage mixture, making sure they are as submerged as possible in the buttery juices and nestled among the cabbage ribbons. If needed, press them down gently with a spoon. Cover the slow cooker again.

Cook until noodles are tender: Cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are soft and cooked through. If the noodles seem dry at the halfway stir, add a splash more hot water or broth (a tablespoon or two at a time) so they can finish cooking without sticking.

Finish and season: When the noodles are tender, taste and adjust the seasoning with more salt and pepper if needed. For an extra glossy, rich finish like my grandmother did, stir in the remaining 1 tablespoon of butter until melted and everything is lightly coated and glistening.

Serve: Spoon the cabbage noodles into bowls, making sure to get some of the buttery sauce from the bottom of the slow cooker in each serving. Top with a final sprinkle of black pepper for that speckled, homey look, and serve hot.

To keep this close to the old-fashioned Amish style, the base recipe uses just cabbage, butter, noodles, salt, and pepper, with a little optional liquid for cooking. If your family likes a bit more flavor, you can add 1 small sliced onion with the cabbage at the beginning for extra sweetness, or toss in a clove of minced garlic during the last hour of cooking the cabbage so it doesn’t burn. For a heartier dish, stir in 1 to 2 cups of cooked, crumbled bacon or diced smoked sausage along with the noodles. If you need to cut back on richness, you can replace half the butter with low-sodium chicken or vegetable broth, though the flavor will be a bit lighter and less caramelized. For picky eaters, slice the cabbage very thin so it almost melts into the noodles, and use extra butter and a bit less pepper. If making ahead, cool leftovers quickly and store them in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave with a splash of water and a small pat of butter to loosen the sauce. Food safety tips: Always cook on HIGH or LOW as directed and avoid leaving the slow cooker on the “warm” setting for the full cooking time, as it may not keep food in the safe temperature zone. Do not leave cooked cabbage noodles out at room temperature for more than 2 hours. If you add meat (such as sausage or bacon), be sure it is fully cooked before adding, and refrigerate leftovers promptly.