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

For families with picky eaters, you can cut half of the cabbage into smaller chunks instead of wedges; the texture feels more like a familiar mixed vegetable side. If you’d like a little more flavor without changing the 5-ingredient simplicity, use salted butter and reduce the added salt slightly, or finish the dish with a quick sprinkle of garlic powder or dried parsley at the table.

To add protein, serve the cabbage and potatoes with grilled or pan-fried sausage slices on the side, or brown some smoked sausage separately and spoon it over each plate so the base recipe stays the same. For a creamier version, mash some of the potatoes right in the slow cooker juices before serving and gently press the cabbage wedges into the top.

If your family prefers a bit of tang, offer apple cider vinegar at the table; a tiny splash over each serving gives it that old-fashioned Amish-style brightness without adding more ingredients to the pot. Leftovers reheat well in a skillet with an extra pat of butter—fry until the potatoes get a little crispy around the edges for a second-night meal that feels brand new.