Slow Cooker Amish Cabbage and Noodles Directions:
Remove any tough or damaged outer leaves from the cabbage.
Cut the cabbage into quarters, remove the core, then chop into rough 1- to 1 1/2-inch pieces.
Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick spray, if needed.
Add the cabbage, onion, garlic, kosher salt, black pepper, and hot chicken broth to the slow cooker.
Place the butter on top of the cabbage mixture.
Cover and cook on HIGH for 2 to 2 1/2 hours, or on LOW for about 4 hours, until the cabbage is tender.
Stir the cabbage mixture well so the butter and cooking liquid coat everything evenly.
Add the uncooked whole wheat egg noodles to the slow cooker.
Gently press and stir the noodles into the cabbage mixture so they are mostly moistened.
Add a few tablespoons of hot broth only if the noodles need more moisture.
Cover and cook on HIGH for 25 to 35 minutes, stirring once or twice, until the noodles are tender but not mushy.
Stir from the bottom until the cabbage, noodles, and light buttery sauce are well combined.
Taste and adjust the salt and black pepper if needed.
Sprinkle with fresh parsley before serving.
WW Points Calculation
Green cabbage, onion, garlic, parsley, kosher salt, and black pepper: 0.00 points
Whole wheat wide egg noodles, 6 oz dry: 18.00 points
Land O Lakes unsalted butter, 1 tbsp: 5.00 points
Swanson unsalted chicken broth, 1 1/2 cups: 0.00 points
Points Information
Total Points: 23.00
Servings: 6 servings, about 1 cup each
Points per serving: 3.83
Nutrition Information
Calories: 135
Fat: 3g
Protein: 5g
Carbohydrates: 24g
Sugar: 5g
Sodium: 390mg
I'm waiting for your comments! Enjoy!
