This slow cooker 4-ingredient Amish cabbage noodles recipe is the kind of simple, buttery comfort food my uncle has sworn by for years. It comes straight out of the old Midwestern farmhouse style of cooking, where cabbage, noodles, and butter could stretch to feed a whole family on a tight budget. The cabbage turns soft and caramelized around the edges, the wide egg noodles soak up a rich golden butter sauce, and a good shake of black pepper ties it all together. It’s cheap, filling, and tastes like something your grandmother might have simmered all afternoon, even though the slow cooker quietly does the work for you.
Serve these buttery Amish cabbage noodles straight from the slow cooker with a big spoon and a generous grind of black pepper on top. They’re hearty enough to stand alone for a simple supper, but they’re especially good alongside baked ham, smoked sausage, pork chops, or roast chicken. Add a simple side of applesauce or sliced tomatoes with salt for that old-fashioned farmhouse feel. A green salad or steamed green beans will balance the richness nicely, and if you have leftover noodles, they reheat beautifully in a skillet with just a touch more butter.
Ingredients
- 1 medium head green cabbage (about 2 to 2½ pounds), cored and thinly sliced
- 12 oz wide egg noodles
- 2 tablespoons light butter (or 1 tablespoon olive oil)
- 1 teaspoon black pepper
- 1 teaspoon salt (optional)
- Cooking spray
Instructions
- Cook the egg noodles in salted boiling water according to the package instructions. Drain and set aside.
- Spray a large skillet or pan with cooking spray and heat over medium heat.
- Add the sliced cabbage and cook for about 8–10 minutes, stirring occasionally, until it becomes soft and slightly golden.
- Add the light butter (or olive oil) and stir well.
- Add the cooked egg noodles to the pan and toss everything together.
- Season with black pepper and salt to taste.
- Cook for another 2–3 minutes, then serve warm.
Estimated WW Points
- Entire recipe: about 24–26 points
- If divided into 6 servings: about 4–5 points per serving