Variations & Tips
For a little more depth without adding extra ingredients, brown the butter on the stovetop before pouring it over the cabbage and noodles; it will give the dish a nutty, almost roasted flavor while still keeping to the same four basics. If your slow cooker tends to run hot and you’re worried about the noodles getting too soft, start checking a bit earlier and stir very gently to avoid breaking them up. You can also adjust the pepper to your family’s taste—some of my relatives like a heavy hand with it, which really brings out that traditional Amish-style simplicity. Leftovers reheat nicely in a skillet over low heat; if they seem dry, add a spoonful of water and a small pat of butter to bring back the glossy sauce. For those who enjoy a little texture, let the finished dish sit on WARM with the lid slightly ajar for 10 to 15 minutes to allow a few edges to get a touch more caramelized without drying out the whole batch.
