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.
Repeat the layering with the remaining cabbage, then the remaining noodles on top. Finish by drizzling the rest of the melted butter over everything and sprinkling with the remaining black pepper.
Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours. Do not lift the lid for at least the first 2 hours so the steam can build and help soften the cabbage and noodles.
After about 2 1/2 hours on HIGH (or 4 hours on LOW), gently open the lid and use a large spoon or tongs to carefully toss the cabbage and noodles together. The cabbage should be very tender and starting to caramelize around the edges, and the noodles should be soft and glossy with butter.
If the noodles are not yet fully tender, cover and continue cooking in 20-minute increments, checking and gently tossing each time, until the noodles are melt-in-your-mouth soft and the cabbage is silky. Taste and add a bit more black pepper if you like a stronger flavor.
Once everything is tender and coated in the rich golden butter sauce, switch the slow cooker to WARM. Serve the cabbage noodles straight from the crock, making sure to scoop from the bottom so each serving gets plenty of buttery cabbage and noodles together.
