This slow cooker 5-ingredient Amish-style cabbage pork noodles supper is exactly the kind of practical, cozy meal that shows up on weeknights in the Midwest. It leans on simple country-style flavors: pork, cabbage, noodles, butter, and a little onion for sweetness. Everything starts with raw cubed pork in the slow cooker, then you literally dump shredded green cabbage right over the top, add the remaining three ingredients, and let low, gentle heat do the rest. The result is a tender, brothy, noodle-filled dish that tastes like it simmered on a farmhouse stove all afternoon, but with almost no hands-on work.
Serve this cabbage pork noodle dish in warm bowls with plenty of the broth spooned over the top. It’s lovely with a side of crusty bread or dinner rolls to soak up the juices, or a simple green salad dressed with vinegar to cut the richness. A side of applesauce or roasted carrots plays nicely with the pork and cabbage. If you enjoy a bit of heat or tang, pass the black pepper, hot sauce, or a small bowl of grainy mustard at the table so everyone can season their own bowl.
Slow Cooker Amish Cabbage Pork NoodlesServings: 6
Ingredients
2 pounds boneless pork shoulder or pork butt, cut into 1-inch cubes
1 medium yellow onion, thinly sliced
1 small head green cabbage (about 1 1/2 to 2 pounds), cored and finely shredded
4 tablespoons unsalted butter, cut into small pieces
8 ounces wide egg noodles, uncooked
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
3 cups low-sodium chicken broth or water
Directions
Place the raw cubed pork in the bottom of a 5- to 6-quart slow cooker, spreading it into an even layer so it cooks evenly.
Scatter the sliced onion evenly over the pork. Sprinkle with the kosher salt and black pepper so the seasoning reaches the meat and onions.
Spread the uncooked egg noodles in an even layer over the onions and pork. They will soften and absorb flavor as they cook in the broth.
Dump the shredded green cabbage over everything in the slow cooker, covering the noodles and pork completely. This should look like a big, heaping pile of cabbage on top of the raw meat—exactly what you want for a tender, stewy result.
Pour the chicken broth (or water) around the edges and over the top, trying not to completely flatten the cabbage pile but making sure there is visible liquid in the bottom of the cooker.
Dot the top of the cabbage with the pieces of butter, spacing them out so they melt down into different spots as the dish cooks.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork is very tender, the cabbage is soft and silky, and the noodles are fully cooked and have absorbed some of the broth.
Once cooked, gently stir from the bottom up to combine the pork, noodles, and cabbage without shredding the pork too much. Taste and adjust seasoning with additional salt and pepper as needed.
Let the mixture sit, covered, on WARM for 10 to 15 minutes to thicken slightly, then ladle into bowls and serve hot.
Variations & Tips
To keep this recipe true to its 5-ingredient spirit, the core elements are pork, cabbage, onion, butter, and noodles, with just broth, salt, and pepper as supporting players. You can still customize within that framework. For a slightly smokier, more robust flavor, use part pork shoulder and part smoked sausage, but keep the total meat to about 2 pounds. If you prefer a lighter dish, substitute boneless, skinless chicken thighs for the pork and reduce the cooking time by about 30 to 45 minutes, checking for tenderness. Whole-wheat egg noodles or spaetzle-style dumpling noodles also work well; just keep the quantity around 8 ounces so they don’t absorb all the liquid. For added vegetable content, you can tuck a handful of shredded carrots or thinly sliced celery under the cabbage without changing the method. If you like more broth, increase the liquid to 4 cups and season with a bit more salt at the end. Food safety tips: Always start with fresh, properly refrigerated pork and keep it chilled until you’re ready to add it to the slow cooker. Cut the pork into even pieces so it cooks through at the same rate, and avoid overfilling the slow cooker beyond about two-thirds full to ensure it reaches a safe temperature quickly. Cook on LOW or HIGH only as directed; do not use the WARM setting for initial cooking, as it does not bring the pork into the food-safe range fast enough. Leftovers should be cooled promptly, transferred to shallow containers, and refrigerated within 2 hours; reheat until steaming hot before serving again.
