Stack cabbage wedges onto raw quartered potatoes, along with 3 ingredients, into slow cooker for a hardy dinner that’s the one everyone asks for

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

Servings: 6

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