- Chop the cabbage into chunks.
- Cut up the potatoes in pieces of even size.
Step 2: Pack your slow cooker
- Add the potatoes and the cabbage to the slow cooker.
- Sprinkle the onion soup mix on top of the veggies.
- Drizzle with melted butter.
Step 3: Mix
- Combine everything gently so the seasoning and butter coat the vegetables.
Step 4: Fry
- Cover and cook:
- LOW 6 to 7 hours HIGH 3 to 4 hours
- Towards the end check the potatoes. They should be tender enough to be able to pierce them with a fork.
Step 5: Serve
- Give it one final stir.
- Spoon into bowls or on plates and serve hot.
Little Kitchen Memos
- Yukon Gold potatoes add a creamy texture to this dish.
- If you like a little extra flavor, add black pepper before serving.
- These potatoes and cabbage make a great match for smoked sausage.
- Leftovers reheat well and often taste better the next day.
Conclusion
This recipe reminds me that some of the best meals come from the most ordinary ingredients. A head of cabbage and some potatoes might not seem all that interesting at first, but give it a little time and they turn into something warm, filling, and really comforting. And honestly, those are the recipes I keep making time and again.