This Crockpot Cabbage and Noodles is made with just 4 simple ingredients and comes together almost completely hands-free! Tender cabbage, buttery egg noodles, and savory kielbasa slow-cooked to absolute perfection. It’s the kind of humble, budget-friendly dinner that disappears fast!
A Deliciously Easy Cabbage and Noodles Recipe
This is one of those recipes that I completely underestimated the first time I made it. I mean — cabbage and noodles? In a crock pot? But let me tell you, the slow cooker does something absolutely magical here. The cabbage gets incredibly tender and takes on all that savory butter flavor, and when you toss in the egg noodles at the end, everything just comes together in the most satisfying, cozy way. It’s now on regular rotation in my house!
I love this recipe for busy weeknights because the prep time is almost nothing. Just toss everything in, walk away, and come home to dinner. If you enjoy simple, hearty comfort food like my Crock Pot Pork Chops or my Ground Beef Stroganoff, then this one is absolutely going to be a new family favorite for you too. Serve it up with some Butter Swim Biscuits and you have a whole meal!
Frequently Asked Questions
Do I have to use kielbasa?
Not at all! This recipe is very easy to customize. You can use smoked sausage, andouille, or even diced ham. Want to keep it vegetarian? Just leave the meat out entirely and use vegetable broth instead of chicken broth. The buttery cabbage and noodles are absolutely delicious on their own.
Can I use a different type of noodle?
Egg noodles are really the way to go here because they hold up well and absorb all that wonderful buttery flavor without getting mushy. If you don’t have egg noodles, you can use rotini or penne, but keep in mind the cooking time may vary slightly. Add them in at the very end just like the recipe directs.
Can I cook this on high instead of low?
I don’t recommend it. The cabbage comes out so much better — soft, silky and full of flavor — when it’s cooked low and slow. Cooking it on high can result in uneven texture. Low and slow is definitely the way to go with this one.
Can I make this ahead of time?
Yes! You can assemble everything in the slow cooker insert the night before (minus the noodles), cover it, and store it in the refrigerator. In the morning, just put the insert into the slow cooker base and start cooking. Add the noodles at the very end as directed. You may need to add a few extra minutes to the cooking time since you are starting from a cold state.
Can this be frozen?
I don’t recommend freezing this one. The egg noodles tend to get very soft and a bit mushy after freezing and reheating. It’s best enjoyed fresh or stored in the refrigerator as leftovers for a couple of days.
How do I store leftover Crockpot Cabbage and Noodles?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a small splash of chicken broth to loosen everything back up. It makes a really great work lunch the next day!
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- green cabbage — one medium head is all you need. Core it and chop it into rough chunks. It cooks way down in the slow cooker so don’t worry if it looks like a lot at first!
- kielbasa — slice it into coins. This adds so much hearty, savory flavor to the dish. You can use turkey kielbasa if you want to lighten it up a bit.
- salted butter — this is really the secret ingredient here. It coats the cabbage as it cooks and creates the most delicious, rich flavor. I don’t recommend skipping it or substituting with something else.
- chicken broth — I highly recommend low or no sodium options since the kielbasa already brings a good amount of salt to the party. You can always add more seasoning at the end but you can’t take it out.
- egg noodles — these get added at the very end of cooking so they don’t get mushy. Wide egg noodles work best here.
- garlic powder, onion powder, salt and pepper — simple seasonings that really make everything come together. Keep tasting and adjust until it’s seasoned the way you like.
How to Make Crockpot Cabbage and Noodles
Spray the inside of a 5-6 quart slow cooker with nonstick cooking spray. Core your cabbage and chop it into roughly 2-inch chunks. It is going to look like a massive amount — I promise it will cook way down!
Add the chopped cabbage into the slow cooker. Pour the chicken broth over the top. Slice the kielbasa into coins and scatter them right over the cabbage. Cut your butter into tablespoon-sized pieces and place them right on top. Season everything with garlic powder, onion powder, salt and pepper.
Place the lid on and cook on LOW for 5-6 hours. Resist the urge to lift the lid while it’s cooking — every time you lift it you add about 20 minutes to your cooking time!
About 20 minutes before serving, bring a separate pot of salted water to a boil and cook your egg noodles according to package directions. Drain them well — you want them as dry as possible so they don’t water down the dish. Add the drained noodles right into the slow cooker and stir everything together gently. Taste and adjust your seasoning. Cover and let everything sit together for another 10 minutes so those noodles can soak up all that buttery goodness. Serve warm!
Pro Tips for the Best Crockpot Cabbage and Noodles
- Don’t overcook the noodles. Cook them just to al dente — they will continue to soften once you stir them into the hot slow cooker. If you cook them all the way through before adding them, they can end up a little too soft.
- Use real butter. I know it’s tempting to substitute but the butter is really what makes this dish. It coats every piece of cabbage and noodle and gives you that rich, savory flavor that makes this so comforting and delicious.
- Brown your kielbasa first for extra flavor. This is completely optional but if you have an extra 5 minutes, give those kielbasa coins a quick sear in a skillet before adding them to the slow cooker. It adds a ton of depth to the overall dish.
- Don’t skip the seasoning check at the end. Cabbage can absorb a lot of seasoning during the long cook time. Always taste and adjust your salt, pepper and garlic powder right before serving so everything is perfectly seasoned.
What to Serve with Cabbage and Noodles
This is a hearty, filling meal all on its own, but if you want to round it out, here are some of my favorite things to serve alongside it:
- Butter Swim Biscuits or Garlic Bread for soaking up all that buttery broth at the bottom
- A simple side salad
- Steamed broccoli or Maple Glazed Carrots for a nutritious and colorful vegetable side
- A dollop of sour cream stirred in right before serving — it is absolutely amazing and adds a little creamy tang!
Crockpot Cabbage and Noodles (4 Ingredients)
Ingredients
Method
- 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!
