Slow Cooker Poor Man Cabbage and Macaroni Directions:
Remove any tough outer leaves from the cabbage.
Cut the cabbage into quarters and remove the core.
Slice the cabbage into thin shreds.
Place half of the shredded cabbage in a 4- to 6-quart slow cooker.
Dot with half of the butter pieces.
Sprinkle with half of the kosher salt and black pepper.
Repeat with the remaining cabbage, butter, kosher salt, and black pepper.
Cover and cook on LOW for 4–5 hours, stirring once or twice, until the cabbage is very tender and lightly golden around the edges.
Stir in the dry elbow macaroni.
Pour in 1 cup hot water and stir until the macaroni is tucked into the cabbage mixture.
Add up to 1/2 cup more hot water if needed.
Cover and cook on HIGH for 25–40 minutes, stirring once or twice, until the macaroni is tender and most of the liquid is absorbed.
Stir well before serving hot.
WW Points Calculation
1 medium head green cabbage: 0.00 points
8 tbsp Land O Lakes Salted Butter: 40.00 points
8 oz Barilla Elbows Pasta: 24.00 points
Kosher salt, black pepper, and hot water: 0.00 points
Points Information
Total Points: 64.00
Servings: 6 servings, about 1 generous cup per serving
Points per serving: 10.67
Nutrition Information
Calories: 285
Fat: 16g
Protein: 6g
Carbohydrates: 32g
Sugar: 5g
Sodium: 670mg
I'm waiting for your comments! Enjoy!
