Ingredients:

  • 1 medium head (approx. 3 lbs / 1.36 kg) green cabbage, cored and sliced into 1-inch ribbons
  • 4 tbsp (57g) unsalted butter, cubed
  • ½ cup (120ml) beef broth or vegetable broth
  • 1 tsp (6g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • 1 tsp (3g) garlic powder

Instructions:

  1. Remove the outer wilted leaves from the cabbage. Cut the head in half, then into quarters. Slice out the hard core from each quarter and slice the cabbage into 1-inch wide ribbons.
  2. Place the sliced cabbage into the slow cooker. Pour the broth over the top and sprinkle evenly with salt, black pepper, and garlic powder. Scatter the butter cubes across the top of the cabbage. Use tongs to gently toss the cabbage to distribute seasonings, keeping butter on top.
  3. Cover and cook on Low for 6 hours. Halfway through (around the 3-hour mark), gently fold the cabbage to ensure the melted butter coats the bottom layers. The cabbage is done when it is translucent and yields easily to a fork.