Simple Slow Cooker Cabbage - Comforting, Easy, and Budget-Friendly
Slow cooker cabbage cooked until tender and full of savory flavor. A simple, comforting side dish made effortlessly with classic ingredients.
Ingredients
- 1 medium green cabbage (about 2 to 2.5 pounds), cored and sliced into wedges or thick shreds
- 1 medium onion, thinly sliced (yellow or sweet)
- 2–3 cloves garlic, minced
- 1 cup low-sodium broth (vegetable or chicken)
- 2 tablespoons butter or olive oil
- 1–1.5 teaspoons kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional but adds depth)
- 1 tablespoon apple cider vinegar or lemon juice (added at the end for brightness)
- Red pepper flakes (optional, for a little heat)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Prep the cabbage. Remove any wilted outer leaves. Cut the cabbage into quarters, remove the core, and slice into thick shreds or wedges about 1–1.5 inches wide. Thicker pieces hold up better in the slow cooker.
- Layer the vegetables. Add the sliced onion and garlic to the bottom of the slow cooker. Place the cabbage on top. This helps the flavors distribute as the cabbage cooks down.
- Season generously. Sprinkle in the salt, pepper, and smoked paprika (if using). Dot with butter or drizzle with olive oil. Pour the broth around the edges so it reaches the bottom.
- Cook low and slow. Cover and cook on LOW for 5–6 hours, or on HIGH for 2.5–3 hours, until the cabbage is very tender but not falling apart. Give it a gentle stir once midway if you can.
- Finish with acidity. When it’s done, stir in the apple cider vinegar or lemon juice. This brightens the flavor and balances the richness.
- Taste and adjust. Add more salt, pepper, or red pepper flakes to taste. Garnish with parsley if you like. Serve warm.
