Slow Cooker Cabbage and Noodles Directions:
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Add the sliced cabbage and onion to a 4–6 quart slow cooker.
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Drizzle the melted butter and olive oil evenly over the vegetables.
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Sprinkle with 1 teaspoon salt, black pepper, garlic powder, paprika, and caraway seeds.
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Toss everything directly in the slow cooker until evenly coated.
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Pour in the broth and soy sauce or Worcestershire sauce.
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Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours until the cabbage is very tender.
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Cook the egg noodles on the stovetop according to package directions until al dente, then drain well.
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Stir the cooked noodles into the cabbage mixture.
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Add the remaining 1/2 teaspoon salt if needed.
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Cover and cook on LOW for 15–20 minutes until everything is hot and the noodles absorb flavor.
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Garnish with fresh parsley or chives before serving.
WW Points Calculation
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Green cabbage, onion, herbs, spices: 0.00
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Unsalted butter, 3 tbsp: 12.00
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Olive oil, 2 tbsp: 8.00
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Vegetable broth, 1 cup: 1.00
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Egg noodles, 8 oz: 16.00
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Soy sauce, 1 tbsp: 0.00
Points Information:
Total Points: 37.00
Servings: 6 servings (about 1 1/4 cups per serving)
Points per serving: 6.17
Nutrition Information
Calories: 245
Fat: 11 g
Protein: 7 g
Carbohydrates: 31 g
Sugar: 4 g
Sodium: 540 mg
I'm waiting for your comments! Enjoy!
