Slow Cooker Cabbage and Noodles is cool-weather comfort food at our house. I remember looking forward to our annual trek to the “international” food fair as a kid. The dish I always wanted to try first was Haluski (cabbage and noodles). I remember the butter dribbling off the noodles and onto my chin. And the cooked cabbage and onions tasted almost sweet. Little did I know that someday I’d be trying to replicate that flavor without butter or the traditional egg noodles. I’m sure Eastern European grandmothers everywhere are wagging a finger at me.
A slow cooker is the saving grace in this recipe. It caramelizes the onions and the cabbage nicely. I’ve used broken lasagna noodles to replace the chewy, homemade egg noodles. You can use other shapes of pasta too. But I find that the lasagna noodles, regular, not the no-boil kind, give a slightly chewier texture, which I like.
- 2 medium - onions, chopped
- 1 medium - cabbage, sliced about 1/2
- 1/2 cup - water
- 2 9 oz pkgs - whole-grain lasagna noodles, broken into pieces
- 1/2 tsp - freshly ground black pepper
- Stir together the cabbage and onions in the slow cooker. Pour in the water. Cover, and cook on High for 4-6 hours. The contents should be tender and well caramelized before serving. Salt to taste.
- About 30 minutes before serving, break the lasagna noodles into pieces, about into thirds, and cook in boiling, salted water until al dente. Drain. Add to the cabbage and onion mixture in the slow cooker. Add the pepper and mix well. Cook for another 15 minutes. Serve.
Nutrition (per serving): 499 calories, 80% calories from carbohydrates, 14% calories from protein, 6% calories from fat, 16.7g fiber.