Crockpot Cabbage and Noodles (4 Ingredients)

• servings: 6 servings
• active time: 10 minutes
• total time: 6 hours 10 minutes

Ingredients

1 medium head green cabbage, cored and chopped into 2-inch pieces (about 8–9 cups)

14 oz kielbasa, sliced into ¼-inch coins

4 tablespoons salted butter, cut into pieces

1 cup low-sodium chicken broth

3 cups wide egg noodles, uncooked

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon black pepper

½ teaspoon salt (plus more to taste)

Directions

Spray the inside of a 5-6 quart slow cooker with nonstick cooking spray.

Add the chopped cabbage into the slow cooker. Pour 1 cup of low-sodium chicken broth over the cabbage.

Scatter the sliced kielbasa coins evenly over the cabbage. Place the 4 tablespoons of butter pieces on top. Season everything with 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon pepper, and ½ teaspoon salt.

Cover and cook on LOW for 5-6 hours, until the cabbage is very tender. Do not lift the lid during cooking.

About 20 minutes before serving, bring a pot of salted water to a boil. Cook 3 cups of egg noodles according to package directions, cooking just to al dente. Drain well.

Add the drained egg noodles to the slow cooker and stir gently to combine everything together. Taste and adjust salt and pepper as needed.

Replace the lid and let everything sit together on LOW for another 10 minutes. Serve warm!

Nutrition

• Calories: 412 kcal
• Total Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 11 g
• Cholesterol: 82 mg
• Sodium: 780 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 16 g