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!
Nutrition
Notes
For a lighter, more nutritious version, swap the kielbasa for turkey kielbasa and use unsalted butter. The dish is still incredibly flavorful and wholesome for the whole family.
To store leftovers, allow the dish to cool completely then transfer to an airtight container. Keep in the refrigerator for up to 3 days. Reheat in the microwave with a small splash of chicken broth to keep it from drying out. I do not recommend freezing this dish as the noodles tend to get mushy upon reheating.
For extra depth of flavor, sear the kielbasa coins in a skillet over medium-high heat for 2-3 minutes per side before adding to the slow cooker. It only takes a few minutes and makes a big difference!