This slow cooker 5-ingredient beef and cabbage is inspired by the thrifty, filling suppers my Midwestern grandparents talked about from the Depression era—simple ingredients stretched to feed a family. You literally dump canned crushed tomatoes onto raw beef chunks, add cabbage and a couple of pantry staples, and let the slow cooker turn everything into a tender, cozy stew. It’s the kind of no-fuss recipe I suggest first when someone wants a hearty meal that takes almost no active work and uses ingredients that are easy to keep on hand.
Serve this beef and cabbage ladled into bowls with plenty of the brothy tomato juices. It’s lovely over buttered egg noodles, mashed potatoes, or plain white rice to soak up the sauce. A slice of crusty bread or cornbread fits the Depression-era feel and helps stretch the meal. If you like a little freshness, add a simple green salad or sliced cucumbers on the side, and pass the black pepper at the table so everyone can season their own bowl.
Slow Cooker 5-Ingredient Beef and CabbageServings: 4
Ingredients
2 pounds beef stew meat, cut into 1- to 1 1/2-inch chunks
1 (28-ounce) can crushed tomatoes
1 small head green cabbage (about 2 pounds), cored and chopped into 1- to 2-inch pieces
1 large yellow onion, sliced
1 1/2 teaspoons kosher salt (or to taste)
Directions
Place the raw beef stew meat chunks in an even layer on the bottom of a 5- to 6-quart slow cooker.
Scatter the sliced onion evenly over the beef.
Add the chopped cabbage on top, gently pressing it down so it fits; it will wilt as it cooks.
Sprinkle the kosher salt evenly over the cabbage, onion, and beef.
Open the can of crushed tomatoes and pour the entire can, juices and all, over the cabbage and beef in the slow cooker, making sure the tomatoes are spread out so they lightly cover the surface.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and the cabbage is soft and silky.
Once cooked, stir everything together well so the beef, cabbage, onions, and tomatoes are evenly combined and coated in the juices. Taste and add a pinch more salt if needed.
Ladle into bowls and serve hot, making sure each serving gets plenty of beef, cabbage, and the tomato-rich broth.
Variations & Tips
To keep the spirit of a 5-ingredient, Depression-era style meal, think in terms of substitutions rather than add-ons. If you don’t have stew meat, you can use any tougher cut of beef you’d normally braise, such as chuck roast cut into chunks; the long, slow cooking will make it tender. Green cabbage is traditional and inexpensive, but savoy cabbage works as a softer, slightly sweeter option if that’s what you have. For a leaner take, you can swap in chunks of pork shoulder instead of beef, using the same method and timing. If your canned tomatoes are on the acidic side, a very small pinch of sugar at the end (stirred in after cooking) can round out the flavor without changing the ingredient list going into the slow cooker. To stretch the meal further, serve it over cooked barley, rice, or potatoes—this was a common Depression-era trick to make a modest amount of meat feel generous. Leftovers keep well; the flavors deepen by the next day, and you can reheat gently on the stovetop with a splash of water if it’s thickened too much in the fridge.
