This slow cooker Amish-style cabbage and noodles is the sort of humble, stick-to-your-ribs supper I lean on when my mind draws a blank at 4:30 in the afternoon. It comes from the old Midwestern farm habit of turning cabbage, bacon, and noodles into something hearty enough to feed a hungry crew without much fuss. You simply lay raw bacon in the slow cooker, dump chopped cabbage right over the top, add just three more pantry ingredients, and let time do the work. It’s the kind of recipe my mother would have called a “default supper” – dependable, cozy, and forgiving.
Serve this cabbage and noodles right out of the slow cooker in deep bowls, with a sprinkle of extra black pepper if you like. It goes nicely with sliced fresh tomatoes in summer or a simple cucumber salad with vinegar. In colder weather, I like to put out a basket of warm dinner rolls or buttered rye bread for soaking up the juices. A dish of applesauce on the side keeps with old Amish and Midwestern tradition, adding a touch of sweetness to balance the smoky bacon and tender cabbage.
Slow Cooker Amish Cabbage and Noodles with BaconServings: 4
Ingredients
6 slices thick-cut bacon, cut into 2-inch pieces
1 small head green cabbage (about 2 pounds), cored and roughly chopped
8 ounces wide egg noodles, uncooked
2 cups low-sodium chicken broth
1 teaspoon kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper (optional, for serving)
Directions
Lay the bacon pieces in a single layer on the bottom of a 4- to 6-quart slow cooker. They don’t have to be perfect, just spread out so they can render and flavor the cabbage.
Dump the chopped cabbage directly over the bacon, spreading it out evenly. It will look like a lot, but it cooks down quite a bit.
Sprinkle the salt over the cabbage, then pour the chicken broth over everything. Do not stir; you want the bacon to stay on the bottom so it can cook and season the broth.
Cover the slow cooker and cook on LOW for 4 to 5 hours, or until the cabbage is very tender and the bacon is cooked through. The cabbage will release liquid and mingle with the broth to make a flavorful cooking liquid.
Once the cabbage is tender, stir everything well, bringing some of the bacon up from the bottom so it’s mixed throughout the cabbage.
Add the uncooked egg noodles to the slow cooker, pushing them down into the hot cabbage and broth so they’re mostly submerged. If the noodles aren’t covered, add a splash more broth or water just until they are.
Cover again and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy.
Taste and adjust the seasoning with more salt if needed. Spoon into bowls, add black pepper to taste, and serve hot right from the slow cooker.
Variations & Tips
For a little extra richness, stir in 2 tablespoons of butter at the very end, just before serving. If you prefer a slightly creamier version, you can add 1/2 cup of sour cream after the noodles are cooked and off the heat, stirring until smooth. To stretch the meal for more people, add up to 12 ounces of noodles and another 1/2 to 1 cup of broth, keeping an eye on liquid so the noodles can cook properly. For a smokier flavor, use smoked bacon or add a small handful of diced smoked sausage along with the bacon at the bottom. If you like a bit of bite, sprinkle in 1/2 teaspoon of caraway seeds over the cabbage before cooking, a nod to old-country flavors that many Amish and Midwestern cooks use. You can also make it a little lighter by using turkey bacon and low-sodium broth, though the flavor will be a bit milder. Leftovers reheat well in a skillet with just a splash of water or broth; let the noodles brown a touch around the edges for even more flavor.
