My uncle swears by this traditional buttery dish for a cheap and filling dinner. Just 4 ingredients create the most melt in your mouth buttery comfort food ever.

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.

Servings: 6

1 medium head green cabbage (about 2 to 2 1/2 pounds), cored and thinly sliced into ribbons

Prepare the cabbage by removing any tough outer leaves, cutting it into quarters, removing the core, and slicing it into thin ribbons, about 1/4 inch thick. This helps the cabbage soften and almost melt into the noodles.

Lightly grease the inside of a large slow cooker (5- to 6-quart) with a bit of the melted butter to keep the noodles from sticking.

Spread half of the sliced cabbage evenly over the bottom of the slow cooker. It will look like a lot, but it cooks down and becomes very tender.

Scatter half of the uncooked wide egg noodles over the cabbage in an even layer. Try not to pack them down too tightly so the butter can seep through.