This slow cooker Amish cabbage and noodles is the kind of simple, stick-to-your-ribs comfort food I grew up with in the rural Midwest. It starts just the way my mother did it: raw chopped cabbage in the crock, then whole sticks of butter dropped right on top, followed by just two more pantry ingredients.
The slow cooker does the work while the cabbage softens, the noodles soak up all that buttery goodness, and the kitchen fills with the kind of smell that makes everyone wander in asking when supper will be ready. It’s humble, filling, and has a way of disappearing faster than anything else on the table.
Serve this buttery cabbage and noodles in deep bowls with plenty of black pepper on top. It pairs nicely with simple country sides like sliced garden tomatoes, cucumber salad, or a dish of applesauce. For a heartier plate, add smoked sausage, ham, or leftover roast on the side. A piece of crusty bread or warm dinner rolls is perfect for soaking up the buttery juices, and a light green salad helps balance the richness.
Slow Cooker Amish Cabbage and Noodles
Servings: 6
Ingredients
1 medium head green cabbage (about 2 to 2 1/2 pounds), cored and roughly chopped
2 sticks (1 cup) unsalted butter, cut into halves or thirds
12 ounces wide egg noodles, uncooked
1 tablespoon kosher salt (plus more to taste)
1 to 1 1/2 cups hot water or low-sodium chicken broth, as needed (optional but recommended for even cooking)
Freshly ground black pepper, to taste (optional for serving)
Directions
Prepare the cabbage by removing any tough or damaged outer leaves. Cut the cabbage into quarters, remove the core, then chop into rough 1- to 1 1/2-inch pieces.
Lightly grease the inside of a large slow cooker (5 to 6 quarts) if you like, to help with cleanup.
Spread the chopped raw cabbage evenly in the bottom of the slow cooker, mounding it up slightly in the center if needed. It will cook down a lot.
Sprinkle the kosher salt evenly over the cabbage. If using, pour 1 to 1 1/2 cups of hot water or chicken broth around the edges so it seeps down to the bottom, helping the cabbage steam and preventing scorching.
Take the two sticks of butter and cut each into halves or thirds so they’re easier to arrange. Drop the butter pieces directly onto the top of the raw chopped cabbage, spacing them around so the melting butter will coat as much of the cabbage as possible.
Cover the slow cooker with the lid and cook the cabbage and butter mixture on HIGH for 2 to 2 1/2 hours, or on LOW for about 4 hours, until the cabbage is wilted, tender, and sitting in a buttery cooking liquid. Stir once or twice during cooking if you can, replacing the lid quickly so you don’t lose much heat.
Once the cabbage is tender, stir it well so the melted butter and juices coat all the pieces. Taste a bit of cabbage and adjust the salt if needed at this stage, keeping in mind you’ll be adding noodles which will absorb some seasoning.
Add the uncooked egg noodles directly into the slow cooker on top of the cabbage. Use a spoon or tongs to gently work the noodles down into the buttery cabbage mixture so they are as submerged as possible. If the noodles are not mostly moistened by the existing liquid, add a splash more hot water or broth, a few tablespoons at a time, just until the noodles are lightly coated and there is some liquid at the bottom. Avoid adding too much or the finished dish will be soupy instead of creamy.
Cover the slow cooker again and cook on HIGH for 25 to 40 minutes, stirring once or twice, until the noodles are tender but not mushy. The exact time will depend on your slow cooker and the thickness of your noodles.
Once the noodles are cooked, give everything a good stir from the bottom so the cabbage, noodles, and buttery sauce are well combined. The mixture should be creamy and glossy, with most of the liquid absorbed into the noodles.
Taste and adjust seasoning with more salt if needed, and plenty of freshly ground black pepper if you like. Serve hot, straight from the slow cooker, while it’s still nice and steamy.
Variations & Tips
For a heartier meal, stir in 1 to 1 1/2 cups of diced cooked ham, smoked sausage slices, shredded rotisserie chicken, or leftover roast during the last 10 to 15 minutes, just long enough to warm through. If you enjoy a little tang, add 1 to 2 teaspoons of apple cider vinegar or a squeeze of lemon juice right before serving to brighten the richness of the butter.
For extra flavor, you can sprinkle in 1 teaspoon of onion powder, garlic powder, or caraway seeds with the salt at the beginning, though traditional Amish-style versions often stay very simple. If you prefer a bit less butter, you can reduce to 1 1/2 sticks and add an extra splash of broth to keep everything moist. To make this vegetarian, use vegetable broth instead of chicken broth; for a very plain old-fashioned version, you can skip the broth and rely on water released from the cabbage, but watch closely to make sure the bottom doesn’t dry out.
Food safety tips: Always cook on HIGH when adding raw, dense vegetables like cabbage if your slow cooker tends to run cool, to keep food out of the temperature “danger zone” (40°F to 140°F) for too long. If you add any meat, make sure it is fully cooked before stirring it into the cabbage and noodles, and reheat it until piping hot. Refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, reheating thoroughly before serving.