This slow cooker cabbage and noodles recipe is one of those cozy, no-fuss meals that feels like a hug at the end of a long day. It’s inspired by classic Midwestern and Eastern European comfort food—think haluski or fried cabbage and noodles—but made even easier by letting the slow cooker do the work while you’re at the office or running kids to activities. The cabbage turns tender and sweet, the onions melt right in, and the noodles soak up all that buttery, savory flavor. It’s budget-friendly, uses simple pantry staples, and is perfect for those nights when you want something warm and satisfying without hovering over the stove.
This slow cooker cabbage and noodles is hearty enough to eat on its own, but it also plays really well with simple sides. I like to serve it with grilled or baked sausages, kielbasa, or roasted chicken for a bit of extra protein. A crisp green salad or some roasted carrots or Brussels sprouts add a nice fresh contrast to the buttery noodles. If you want to keep it super simple, just add some crusty bread or dinner rolls to soak up any extra juices. For a more old-school Midwestern spread, serve it alongside mashed potatoes or pierogi and a little sour cream on the side.
Slow Cooker Cabbage and Noodles
Servings: 4

Ingredients
1 small head green cabbage, cored and thinly sliced (about 6–7 cups)
1 medium yellow onion, thinly sliced
3 tablespoons unsalted butter, melted (plus more to taste)
2 tablespoons olive oil
1 1/2 teaspoons salt, divided (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
1 teaspoon paprika (sweet or smoked, optional)
1 cup vegetable broth or chicken broth
8 ounces wide egg noodles (about half a standard 16 oz bag)
1 tablespoon soy sauce or Worcestershire sauce (optional, for depth)
1/2 teaspoon caraway seeds (optional, for traditional flavor)
2 tablespoons chopped fresh parsley or chives, for garnish (optional)
Directions
Prepare the vegetables: Core the cabbage and slice it into thin shreds. Thinly slice the onion. This is the only real prep work, so I like to do it the night before and stash everything in a zip-top bag in the fridge.
Layer in the slow cooker: Add the sliced cabbage and onion to a 4- to 6-quart slow cooker. Drizzle with the melted butter and olive oil. Sprinkle over 1 teaspoon of the salt, the black pepper, garlic powder, paprika (if using), and caraway seeds (if using). Toss everything together right in the slow cooker to coat the cabbage evenly.
Add the liquid: Pour in the broth and the soy sauce or Worcestershire sauce, if using. The cabbage will look very full, but it cooks down a lot as it simmers.
Slow cook the cabbage: Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the cabbage is very tender and reduced in volume. Give it a stir once or twice if you’re home, but it’s not mandatory.
Cook the noodles: About 20 minutes before you’re ready to eat, cook the egg noodles on the stovetop according to package directions until just al dente. Drain well.
Combine noodles and cabbage: Stir the cooked, drained noodles into the slow cooker with the cabbage mixture. Taste and add the remaining 1/2 teaspoon salt (or more) and extra butter if you like it richer. Cover and cook on LOW for another 15–20 minutes, just until the noodles soak up some of the flavor and everything is hot and cozy.
Finish and serve: Stir in fresh parsley or chives, if using. Serve warm straight from the slow cooker, with extra black pepper on top.