My grandfather lived on this simple 4-ingredient rustic meal during his youth.

Prepare the vegetables: Remove any tough or damaged outer leaves from the cabbage. Cut the cabbage into 6 to 8 large wedges, keeping the core attached so the wedges hold together. Scrub the small gold potatoes well and leave them whole; trim any rough spots but do not peel.
Layer in the slow cooker: Place the whole potatoes in an even layer on the bottom of a 5- to 6-quart slow cooker. Nestle the cabbage wedges on top of and around the potatoes, arranging them so they fit snugly but without packing them in too tightly.

Add broth and butter: Pour the broth evenly over the potatoes and cabbage. The liquid will not completely cover the vegetables, and that’s fine—they will steam and simmer as they cook. Dot the top of the cabbage with the pieces of butter so they melt down into the broth and vegetables as the pot heats.
Season lightly (optional): If desired, sprinkle a small pinch of salt and freshly ground black pepper over the top. Keep in mind that the butter and broth already carry some salt, and part of the charm of this meal is its gentle, simple flavor.
Slow cook until tender: Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the potatoes are very tender when pierced with a fork and the cabbage is wilted, silky, and translucent around the edges. The broth should be light but savory, flavored by the vegetables and butter.
Adjust and serve: Taste the broth and add a little more salt or pepper if needed. To serve, carefully lift out the cabbage wedges with a wide spoon so they stay mostly intact, and spoon the whole potatoes alongside. Ladle some of the hot broth over each serving so everything is well moistened. Serve straight from the slow cooker, keeping it on the WARM setting if people will be coming back for seconds.

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