Slow Cooker Amish Cabbage and Potatoes

Ingredients

• 1 medium head of green cabbage, chopped
• 4 medium potatoes, peeled and diced (Yukon Gold or Russet)
• 1 large onion, chopped
• 2 cups vegetable broth (or chicken broth)
• 3 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Prepare the ingredients: Chop the cabbage, dice the potatoes, and chop the onion.
2. In a large mixing bowl, combine the chopped cabbage, diced potatoes, and chopped onion. Toss them together gently.
3. In a separate bowl, whisk together the melted butter, vegetable broth, salt, pepper, garlic powder, and smoked paprika.
4. Pour the broth mixture over the cabbage and potatoes in the slow cooker. Stir gently.
5. Cover the slow cooker with its lid and set it to low. Cook for 6 to 8 hours, or until the potatoes are tender and the cabbage has wilted down.
6. Check the seasoning before serving. Adjust salt and pepper to taste.
7. Once cooked, serve warm, garnished with fresh parsley if desired.