This recipe for slow-cooked cabbage and macaroni is a cherished family favorite that my grandma made every week during tough times. It’s the kind of cozy meal that brings everyone together, and even today, it holds a special place at our family dinners. When you’re looking for a comforting and budget-friendly dish, this is the one to make.
Why Make This Recipe
There are many reasons to try this recipe. First, it uses simple and affordable ingredients that you likely have on hand. Second, it’s easy to prepare with minimal effort, making it perfect for busy weeknights. Lastly, the flavor combination of tender cabbage and creamy macaroni is so satisfying that you will find it hard to resist going back for seconds!
How to Make Slow-Cooked Cabbage and Macaroni
Ingredients
- 1 medium head green cabbage (about 2 to 2 1/2 pounds), cored and thinly shredded
- 8 tablespoons (1 stick) 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 (for cooking the macaroni in the slow cooker, if needed)
Directions
Prep the cabbage: Remove any tough or wilted outer leaves from the cabbage. Cut the cabbage into quarters, cut out the core, then slice each quarter into thin shreds, about 1/4 inch thick.
Layer cabbage and butter in the slow cooker: Place a generous handful of shredded cabbage in the bottom of a 4 to 6 quart slow cooker. Dot with a few pieces of butter and sprinkle with some salt and black pepper. Repeat in layers until all the cabbage and butter are in the pot, ending with a light sprinkle of salt and plenty of black pepper on top.
Cook the cabbage low and slow: Cover the slow cooker and cook on LOW for 4 to 5 hours, stirring once or twice if nearby. The cabbage should become very tender and caramelized.
Check for caramelization: About 3 1/2 to 4 hours into cooking, lift the lid and stir well, scraping up any browned bits from the edges. If the cabbage seems dry, add a splash of hot water as needed.
Add the dry macaroni: Once the cabbage is very soft and some pieces are golden brown, stir in the dry elbow macaroni. Pour in 1 to 1 1/2 cups of hot water, ensuring there’s a little liquid at the bottom.
Finish cooking with the macaroni: Cover the slow cooker again and cook on HIGH for 25 to 40 minutes, stirring until the macaroni is tender and has absorbed most of the liquid.
Season and serve: Stir, taste, and adjust the seasoning with more salt if needed. Grind black pepper over the top and serve hot.
How to Serve Slow-Cooked Cabbage and Macaroni
Serve this dish hot as a main course or a hearty side. It’s great on its own but can also complement meats or other veggie dishes. Everyone will love the comforting flavors!
How to Store Slow-Cooked Cabbage and Macaroni
If you have leftovers, let them cool down before transferring them to an airtight container. You can store it in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a little added water to keep it moist.
Tips to Make Slow-Cooked Cabbage and Macaroni
- Make sure to cut the cabbage into thin shreds for even cooking.
- If you like extra creaminess, you can add a little cheese when serving.
- Feel free to add spices or herbs to customize the flavor to your liking.
Variation
You can add cooked sausage or bacon bits for a meatier version. Also, try different types of pasta if you don’t have elbow macaroni—anyshort pasta works well!
FAQs
1. Can I make this recipe without a slow cooker?
Yes! You can cook it in a large pot on the stovetop over low heat, stirring occasionally until the cabbage is tender and the macaroni is cooked.
2. How can I make this dish healthier?
You can use less butter and substitute whole wheat macaroni for a healthier version. Adding more veggies is also a great idea!
3. Can I freeze leftovers?
Yes, you can freeze the dish! Store it in a freezer-safe container for up to 3 months. Thaw it in the fridge before reheating.
