Instructions
Step 1: Add chopped cabbage and sliced onion to the slow cooker.
/n
Step 2: Pour in the chicken broth and add butter on top.
/n
Step 3: Season with garlic powder, salt, pepper, and paprika.
/n
Step 4: Cover and cook on low for 4–5 hours or until cabbage is tender.
/n
Step 5: About 30 minutes before serving, cook the egg noodles separately according to package instructions and drain.
/n
Step 6: Stir the cooked noodles into the slow cooker with the cabbage mixture.
/n
Step 7: Mix well and let sit for 10–15 minutes to absorb flavors.
/n
Step 8: Serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth or water to keep it moist. This dish can be frozen for up to 2 months, though noodles may soften upon reheating.
Continue on the next page