Slow Cooker Amish Cabbage Noodles
Servings: 6
Ingredients
1 medium head green cabbage (about 2 to 2 1/2 pounds), cored and thinly sliced into ribbons
12 ounces wide egg noodles, uncooked
1 cup (2 sticks) salted butter, melted
2 teaspoons freshly ground black pepper, plus more to taste
Directions
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.
