Slow Cooker Poor Man Cabbage and Macaroni

Slow Cooker Poor Man Cabbage and Macaroni

Slow Cooker Poor Man Cabbage and Macaroni is a comforting, budget-friendly dish that combines simple ingredients in a delicious way. This recipe highlights the hearty flavors of cabbage while mixing in macaroni for a satisfying meal. Perfect for busy families, this dish cooks slowly in a slow cooker, allowing the flavors to meld together beautifully.

Why Make This Recipe

This recipe is ideal for those looking for a quick, easy, and cost-effective meal. It’s made with ingredients you might already have in your kitchen. Plus, using a slow cooker means less active cooking time for you! It’s great for weeknight dinners and can feed the whole family without breaking the bank.

How to Make Slow Cooker Poor Man Cabbage and Macaroni

Ingredients

• 1 medium head green cabbage, cored and thinly shredded
• 8 tablespoons salted butter, cut into pieces
• 8 ounces dry elbow macaroni
• 1 1/2 teaspoons kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 1 1/2 cups hot water (if needed)

Directions

1. Prep the cabbage: Remove tough or wilted outer leaves, cut the cabbage into quarters, core it, and slice each quarter into thin shreds.
2. Layer cabbage and butter: Place shredded cabbage in your slow cooker. Dot the cabbage with butter and sprinkle with salt and pepper. Repeat the layers.
3. Cook on LOW: Cover and cook on LOW for 4 to 5 hours. Stir occasionally until the cabbage is tender and has golden edges.
4. Check for caramelization: After 3.5 to 4 hours, stir the cabbage and add hot water if it seems too dry.
5. Add dry macaroni: Pour in the dry macaroni and some additional hot water, ensuring some liquid is at the bottom. Stir well.
6. Cook on HIGH: Turn the slow cooker to HIGH and cook for 25 to 40 minutes, or until the macaroni is tender.
7. Season and serve: Once cooked, season with more salt and pepper, and serve hot, making sure each scoop has a mix of macaroni and cabbage.

How to Serve Slow Cooker Poor Man Cabbage and Macaroni

Serve this dish hot as a main course. It pairs well with crusty bread or a simple green salad. You can also sprinkle some cheese on top for added richness.

How to Store Slow Cooker Poor Man Cabbage and Macaroni

To store leftovers, let them cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3-4 days. You can also freeze leftovers for up to 3 months, but the texture of the cabbage may change once thawed.

Tips to Make Slow Cooker Poor Man Cabbage and Macaroni

1. Adjust seasoning: Taste and add more salt or pepper to suit your preferences.
2. Add protein: For a heartier meal, consider adding cooked ground meat or sausage to the slow cooker.
3. Experiment with spices: Feel free to add some garlic or onion for extra flavor.

Variation

You can switch up the pasta and use any shape you prefer. Additionally, you can mix in different vegetables like carrots or bell peppers for added color and nutrition.

FAQs

1. Can I use frozen cabbage?
Yes, you can use frozen cabbage, but it might release more water during cooking. Adjust the amount of hot water accordingly.

2. Is it possible to cook this on HIGH the entire time?
You can cook it on HIGH, but make sure to keep an eye on it, as it might cook faster and become overdone.

3. Can I add other ingredients?
Absolutely! This recipe is versatile. Feel free to add cooked chicken, beef, or any veggies you like. Just be mindful of the cooking times for different ingredients.

Slow Cooker Poor Man Cabbage and Macaroni

A comforting, budget-friendly dish that combines the hearty flavors of cabbage with macaroni for a satisfying and easy slow-cooked meal.

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Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 medium head green cabbage, cored and thinly shredded
• 8 tablespoons salted butter, cut into pieces
• 8 ounces dry elbow macaroni
• 1.5 teaspoons kosher salt, plus more to taste
• to taste Freshly ground black pepper
• 1.5 cups hot water (if needed) Add if dish seems too dry.

Method

 

Preparation

1. Remove tough or wilted outer leaves from the cabbage, cut it into quarters, core it, and slice each quarter into thin shreds.
2. Place the shredded cabbage in your slow cooker. Dot the cabbage with butter and sprinkle with salt and pepper. Repeat the layers.

Cooking

1. Cover and cook on LOW for 4 to 5 hours, stirring occasionally until the cabbage is tender and has golden edges.
2. After 3.5 to 4 hours, stir the cabbage and add hot water if it seems too dry.
3. Pour in the dry macaroni and some additional hot water, ensuring some liquid is at the bottom. Stir well.
4. Turn the slow cooker to HIGH and cook for 25 to 40 minutes, or until the macaroni is tender.
5. Once cooked, season with more salt and pepper, and serve hot, making sure each scoop has a mix of macaroni and cabbage.

Notes

Serve hot as a main course, pairs well with crusty bread or a simple green salad. Optional to sprinkle cheese on top for added richness. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months.