A comforting, easy-to-prepare dish that combines the tender simplicity of cabbage with the rich, creamy flavor of butter, all cooked effortlessly in a slow cooker.
Ingredients
Scale:
1 medium-sized head of cabbage, thinly sliced
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar
8 ounces gluten-free egg noodles
4 cups vegetable broth
1 tablespoon freshly chopped parsley
1 teaspoon dried thyme
1/2 teaspoon garlic powder
Instructions
Prepare your slow cooker by lightly greasing the inside with butter or cooking spray to prevent sticking.
Add the sliced cabbage to the slow cooker. Sprinkle with salt, pepper, and sugar, then place butter on top.
Pour the vegetable broth over the cabbage. Ensure the broth covers the cabbage.
Set the slow cooker to low heat and cook for 4-5 hours, or until the cabbage is tender and translucent.
Once the cabbage has cooked, add the gluten-free egg noodles. Stir to combine, ensuring the noodles are submerged in the broth.
Continue cooking on low for an additional hour or until the noodles are soft and have absorbed the flavors of the dish.
Stir in the parsley, dried thyme, and garlic powder. Taste and adjust seasoning if necessary.
Before serving, allow the dish to rest for a few minutes.
Garnish with your choice of toppings, such as grated Parmesan, red pepper flakes, or fresh chives.
