This slow cooker Amish-style cabbage and potatoes is the kind of simple, stick-to-your-ribs dinner that feels like it’s been on the table for generations. With just five ingredients, you literally stack cabbage wedges onto raw quartered potatoes in the slow cooker, sprinkle in a few pantry staples, and let it gently bubble away all afternoon. It’s budget-friendly, cozy, and perfect for busy days when you still want something homemade that everyone asks for again and again.
Serve these tender cabbage wedges and buttery potatoes straight from the slow cooker with a big spoon, making sure everyone gets some of the flavorful broth from the bottom. We like this alongside pork chops, meatloaf, or grilled sausages, but it’s also hearty enough to be a meatless main with a slice of crusty bread or cornbread on the side. A simple green salad, sliced apples, or a bowl of cottage cheese rounds out the plate nicely and keeps that homey Midwestern feel.
Slow Cooker Amish Cabbage and Potatoes
Ingredients
2 pounds russet or Yukon Gold potatoes, scrubbed and quartered (leave skins on if you like)
1 medium head green cabbage (about 2 to 2 1/2 pounds), cored and cut into 8 thick wedges
4 tablespoons unsalted butter, cut into small pieces
1 1/2 teaspoons kosher salt (or to taste)
1 teaspoon black pepper (or to taste)
Directions
Lightly grease a 5- to 6-quart slow cooker with a bit of butter or nonstick spray to keep the potatoes from sticking.
Place the raw quartered potatoes in an even layer on the bottom of the slow cooker. This creates a sturdy base for the cabbage and helps the potatoes cook evenly.
Season the potatoes with about half of the salt and half of the black pepper, sprinkling it evenly over the top.
Arrange the cabbage wedges directly on top of the potatoes, stacking them so they fit snugly. It’s okay if they overlap and lean against each other; just keep them in wedge form so they hold together as they cook.
Sprinkle the remaining salt and pepper over the cabbage wedges, trying to hit each piece so every bite is flavorful.
Dot the tops of the cabbage wedges and the exposed potatoes with the pieces of butter, tucking a few down between the layers so the melted butter can run through everything as it cooks.
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