This slow cooker 5-ingredient Amish-style beef and cabbage is the kind of humble, hearty meal I lean on when I don’t know what to make. Everything goes straight into the slow cooker—yes, the ground beef goes in raw—and a can of condensed tomato soup ties it all together into a cozy, cabbage-laced stew. While it’s not a strict historical Amish recipe, it borrows from the same practical, thrifty spirit: simple ingredients, long simmering, and a focus on comfort over fuss.
Serve this beef and cabbage ladled into bowls over hot buttered egg noodles, mashed potatoes, or plain white rice to soak up the tomato-rich juices. A slice of crusty bread or warm dinner roll is perfect for mopping up the bottom of the bowl. Round out the meal with something crisp and fresh—like a simple green salad with a tangy vinaigrette or sliced cucumbers in vinegar—to balance the richness. Leftovers reheat well and can also be tucked into a baked potato or spooned into a bowl with a sprinkle of shredded cheese for a quick lunch.
Slow Cooker 5-Ingredient Amish Beef and CabbageServings: 6
Ingredients
2 pounds raw ground beef (80–90% lean)
1 small head green cabbage, cored and thinly sliced (about 6–7 cups)
1 medium yellow onion, chopped
1 can (10.5–10.75 ounces) condensed tomato soup, undiluted
1 cup low-sodium beef broth (or water)
Directions
Place the raw ground beef in the bottom of a 5- to 6-quart slow cooker, breaking it up gently into large chunks with your hands or a spoon. It does not need to be browned first.
Scatter the chopped onion evenly over the raw ground beef.
Pile the sliced cabbage on top of the onion and beef, pressing it down lightly so the lid will fit. The cabbage will cook down significantly as it simmers.
Pour the condensed tomato soup directly over the top of the cabbage and beef, spreading it a bit with a spatula so it’s fairly even. Do not dilute the soup; you want it thick and concentrated at this stage.
Pour the beef broth (or water) around the edges of the slow cooker so it seeps down toward the bottom without washing all the soup off the top. This gives you enough liquid for gentle braising.
Cover the slow cooker with the lid. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the cabbage is very tender and the ground beef is cooked through and crumbles easily.
Once cooked, remove the lid and use a large spoon or spatula to break up the beef into smaller pieces and gently stir everything together until the cabbage, onion, beef, and tomato broth are well combined. Taste and season with salt and freshly ground black pepper if desired.
Let the mixture sit uncovered on WARM or with the heat off for about 5–10 minutes to thicken slightly, then serve hot with your chosen sides.
Variations & Tips
You can adjust this basic 5-ingredient framework to suit what you have on hand. For a slightly sweeter, more old-fashioned Amish-style flavor, stir in 1–2 teaspoons of brown sugar and a splash of apple cider vinegar at the end of cooking. If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce when you stir everything together. To make it more vegetable-forward, layer in thinly sliced carrots or diced celery with the onion (this technically adds ingredients, but keeps the spirit of the dish). For a leaner version, use 90–93% lean ground beef or even ground turkey; just be aware that very lean meat can be a bit drier, so don’t skimp on the broth. If you prefer a thicker, more stew-like texture, leave the lid off and cook on HIGH for an additional 15–20 minutes at the end to let some liquid evaporate, or stir in 2–3 tablespoons of quick-cooking oats to absorb extra juices. Food safety notes: Always start with fresh, cold ground beef and keep it refrigerated until you’re ready to assemble the slow cooker. Use a slow cooker that is at least half full but not packed to the brim so it can heat evenly. Although the beef goes in raw, it will reach a safe temperature as long as you cook on LOW or HIGH for the recommended time; if you’re concerned, you can check that the internal temperature of the beef pieces reaches at least 160°F (71°C) with an instant-read thermometer. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat until steaming hot before serving.
