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

Lightly grease a 5- to 6-quart slow cooker with a bit of butter or nonstick spray to keep the potatoes from sticking.

Place the raw quartered potatoes in an even layer on the bottom of the slow cooker. This creates a sturdy base for the cabbage and helps the potatoes cook evenly.

Season the potatoes with about half of the salt and half of the black pepper, sprinkling it evenly over the top.

Arrange the cabbage wedges directly on top of the potatoes, stacking them so they fit snugly. It’s okay if they overlap and lean against each other; just keep them in wedge form so they hold together as they cook.

Sprinkle the remaining salt and pepper over the cabbage wedges, trying to hit each piece so every bite is flavorful.

Dot the tops of the cabbage wedges and the exposed potatoes with the pieces of butter, tucking a few down between the layers so the melted butter can run through everything as it cooks.

Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the cabbage is soft and lightly golden around the edges.

Once cooked, taste a potato and a bit of cabbage and adjust the seasoning with a pinch more salt and pepper if needed. Gently lift out the cabbage wedges with a spatula and spoon, then scoop the potatoes from the bottom, making sure to drizzle some of the buttery cooking juices over each serving.

Serve hot, family-style, right from the slow cooker or transfer to a warm serving dish. The cabbage wedges may loosen a bit as you move them, and that’s perfectly fine—just nestle them on top of the potatoes so everyone can dig in.

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