Slow Cooker Cabbage
A tender, comforting side dish made with cabbage, carrots, and onions, cooked slowly in a crockpot for easy preparation.
Ingredients
Vegetables
- 1 medium head cabbage, core removed and chopped into 1–2 inch pieces (about 8–10 cups) Chop into 1–2 inch pieces to maintain texture.
- 1 large onion, roughly chopped
- 2 large carrots, peeled and sliced into 1/4-inch rounds or half-moons
- 3–4 cloves garlic, minced
Seasonings & Oil
- 2 tablespoons olive oil Can substitute with avocado oil or 1 tbsp butter.
- 1.5 teaspoons kosher salt Adjust to taste; reduce if using salty broth.
- 0.5 teaspoon freshly ground black pepper
Liquid
- 1–1.5 cups vegetable broth Substitute with chicken broth for non-vegetarian option; low-sodium is preferred.
Instructions
Preparation
- Chop the cabbage into 1-2 inch pieces. Roughly chop the onion, slice the carrots into 1/4-inch rounds or half-moons, and mince the garlic.
Layering
- Put the cabbage, onion, carrots, and garlic into the slow cooker insert and spread them evenly.
Seasoning
- Drizzle olive oil over the vegetables and sprinkle salt and black pepper. Toss well to coat.
Adding Liquid
- Pour in vegetable broth so the vegetables are partially submerged.
Cooking
- Cover and cook on LOW for 4-6 hours, checking for tenderness starting at 4 hours.
Finishing
- Taste and adjust seasoning as needed before serving hot.
Notes
Can serve as a side to roasted proteins or as a main dish over buttered noodles or rice. Keeps well for meal prep.