Cabbage Steaks Slow Cooker 3-Ingredient. My aunt says this is the best way to eat cabbage. Just 3 easy ingredients make a plain veggie taste amazing.
My aunt showed me cabbage can be yummy comfort food, not only for salads. She fills her slow cooker each morning before work. By dinner, the house smells like warm butter. These easy slow cooker cabbage steaks use her idea: thick cabbage rounds cooked slow in butter and pepper till edges get crispy-sweet and inside gets soft. It’s a super simple weeknight dish that makes plain cabbage special with little work.
These cabbage steaks go with lots of food. Eat them next to baked chicken, pork, or sausage. Put them by mashed potatoes to grab the yummy butter. For a light dinner, add a fried egg on top. They fit great in a rice bowl or with bread to soak up the butter.
Cabbage Steaks Slow Cooker 3-Ingredient. Thick cabbage slices turn into buttery, tender steaks in your slow cooker. Melted butter and fresh pepper make edges golden and crispy while keeping layers soft inside. No chopping needed—just 3 ingredients for cozy comfort food. Perfect side for meats or eggs. Ready in hours with zero fuss!
Ingredients
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1 medium green cabbage (about 2 to 2½ pounds)
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½ cup (1 stick) melted unsalted butter
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1 to 1½ teaspoons fresh cracked black pepper
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¾ teaspoon kosher salt (optional, not one of the main 3)
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Nonstick spray or extra butter for greasing (optional)
Cabbage Steaks: Directions
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Spray or butter inside of slow cooker lightly. This stops sticking and cleans up easy.
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Pull off any yucky outer cabbage leaves. Cut just a bit of the core so it sits flat. Leave most core to hold slices together.
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Put cabbage on side. Cut into thick round slices, ¾ to 1 inch wide. Get 4 to 6 slices.
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Place slices in cooker in one layer. Some overlap is fine; stand extras on sides.
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Mix melted butter, pepper, and salt (if using) in a bowl or cup.
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Pour mix slowly over cabbage. Cover tops and let it drip between layers. Spoon extra butter on dry spots.
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Cover. Cook on LOW 4 to 5 hours. Cabbage gets soft, see-through inside, with golden crispy edges. Check at 3½ hours if cooker is hot.
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Lift slices out carefully with spatula or tongs. Spoon butter juices from bottom over top.
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Taste. Add more pepper or salt if you want. Serve hot—the cabbage is soft and butter shines!