Slow Cooker Cabbage and Noodles
If you’re looking for a budget-friendly slow cooker dinner that’s cozy, filling, and incredibly easy, this Slow Cooker Cabbage and Noodles recipe is a must-try. Inspired by classic Midwestern and Eastern European comfort food like haluski and buttery fried cabbage with noodles, this dish transforms humble ingredients into a warm, satisfying meal the whole family will love.
With just a few pantry staples and your crockpot doing most of the work, tender cabbage slowly cooks until sweet and silky, while onions melt into a rich, savory base. When tossed with buttery egg noodles, the result is a hearty vegetarian slow cooker meal that’s perfect for busy weeknights, meal prep, or meatless Mondays.
Why You’ll Love This Slow Cooker Cabbage and Noodles:
Easy slow cooker recipe with minimal prep
Affordable comfort food made with simple ingredients
Naturally vegetarian and easy to customize with protein
Great as a main dish or side
Perfect for family dinners, potlucks, and leftovers
Cabbage is also packed with fiber and nutrients, making this dish both comforting and nourishing proof that simple food can still be incredibly satisfying.
Servings: 4
Cook Time: 4–5 hours (LOW) or 2–3 hours (HIGH)
Ingredients:
1 small head green cabbage, cored and thinly sliced (6–7 cups)
1 medium yellow onion, thinly sliced
3 tablespoons unsalted butter, melted (plus more to taste)
2 tablespoons olive oil
1½ teaspoons salt, divided (adjust to taste)
½ teaspoon black pepper
1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
1 teaspoon paprika, sweet or smoked (optional)
1 cup vegetable broth or chicken broth
8 ounces wide egg noodles
1 tablespoon soy sauce or Worcestershire sauce (optional)
½ teaspoon caraway seeds (optional, traditional flavor)
Fresh parsley or chives, chopped (optional garnish)
Directions:
Thinly slice the cabbage and onion. This can be done ahead of time and stored in the fridge for easy morning prep.
Add cabbage and onion to a 4–6 quart slow cooker. Drizzle with melted butter and olive oil. Sprinkle with 1 teaspoon salt, pepper, garlic powder, paprika, and caraway seeds. Toss gently to coat.
Pour in broth and soy sauce or Worcestershire sauce. Don’t worry if the cooker looks full cabbage shrinks as it cooks.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until cabbage is very tender.
About 20 minutes before serving, cook egg noodles until just al dente. Drain well.
Stir noodles into the cabbage mixture. Add remaining salt and extra butter if desired. Cover and cook on LOW for 15–20 minutes.
Garnish with fresh parsley or chives and serve warm.
Variations & Tips:
Add kielbasa, smoked sausage, or rotisserie chicken for extra protein
Stir in white beans or chickpeas for a vegetarian protein boost
Finish with apple cider vinegar or sauerkraut for tang
Make it creamy with sour cream or Greek yogurt (off heat)
Add carrots or bell peppers for extra vegetables
Best Sides to Serve with Cabbage and Noodles:
This dish pairs beautifully with grilled sausages, roasted chicken, crusty bread, or a fresh green salad. It’s also excellent alongside pierogi or mashed potatoes for a classic comfort-food spread.
