20 Hearty Cabbage Recipes Slow Cooker Comfort Food

Picture this: a chilly evening, the slow cooker humming with warmth, and the incredible aroma of hearty cabbage dishes filling your kitchen. As the ultimate comfort food, cabbage transforms into tender, flavorful meals that practically cook themselves. Get ready to discover 20 cozy recipes that will make your slow cooker your new best friend for delicious, fuss-free dinners.

Slow Cooker Cabbage and Sausage Stew

Tired of complicated dinners that leave you staring wistfully at your slow cooker? This hearty stew transforms humble cabbage and savory sausage into a cozy masterpiece that basically cooks itself while you conquer the world (or just binge your favorite show).

Ingredients

• 1 pound smoked Andouille sausage, sliced into ½-inch coins
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 medium head green cabbage, cored and chopped into 1-inch pieces
• 4 cups unsalted chicken stock
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly cracked black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound sliced Andouille sausage and sear for 3-4 minutes per side until deeply browned.
3. Transfer the seared sausage to your slow cooker using a slotted spoon, leaving the rendered fat in the skillet.
4. Add 1 finely diced yellow onion to the skillet and sauté for 5-6 minutes until translucent and lightly caramelized.
5. Stir in 3 minced garlic cloves and cook for 60 seconds until fragrant.
6. Add 2 tablespoons tomato paste and cook for 2 minutes, stirring constantly, until it darkens to a brick-red color.
7. Deglaze the skillet with ½ cup of the chicken stock, scraping up all the browned bits from the bottom.
8. Transfer the entire onion mixture to the slow cooker with the sausage.
9. Add the remaining 3½ cups chicken stock, 1 teaspoon smoked paprika, and ½ teaspoon crushed red pepper flakes to the slow cooker.
10. Layer 1 head of chopped cabbage over the sausage mixture—no stirring needed at this stage.
11. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the cabbage is tender but still has some texture.
12. Season with kosher salt and freshly cracked black pepper to your preference.
13. Garnish with 2 tablespoons chopped fresh flat-leaf parsley just before serving.

The cabbage becomes meltingly tender while still holding its structure, creating the perfect vehicle for the smoky, spicy sausage broth. Serve it in deep bowls with crusty bread for dipping, or ladle it over creamy polenta for the ultimate comfort food upgrade.

Savory Slow Cooker Stuffed Cabbage Rolls

Sometimes your dinner needs to do all the heavy lifting while you kick back with a glass of wine—enter these glorious, slow-simmered bundles of comfort. Savory Slow Cooker Stuffed Cabbage Rolls are the ultimate set-it-and-forget-it meal, transforming humble ingredients into a deeply flavorful, melt-in-your-mouth masterpiece that practically cooks itself.

Ingredients

• 1 large head green cabbage, cored
• 1 lb ground beef (85% lean)
• 1 cup cooked long-grain white rice, cooled
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 large pasture-raised egg, lightly beaten
• 1 tsp Diamond Crystal kosher salt
• ½ tsp freshly ground black pepper
• 1 (28 oz) can crushed San Marzano tomatoes
• 2 tbsp apple cider vinegar
• 2 tbsp light brown sugar
• 1 tbsp Worcestershire sauce
• 1 cup beef stock
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large stockpot of salted water to a rolling boil over high heat.
2. Submerge the cored cabbage head entirely in the boiling water for 4–5 minutes, until the outer leaves are pliable and easily peel away. Tip: Use tongs to carefully remove softened leaves without tearing them.
3. Transfer the cabbage to an ice bath for 2 minutes to halt the cooking process, then pat leaves dry with a kitchen towel.
4. In a large mixing bowl, combine the ground beef, cooled rice, diced onion, minced garlic, beaten egg, kosher salt, and black pepper until just incorporated.
5. Place ¼ cup of the filling mixture in the center of each cabbage leaf, fold in the sides, and roll tightly into a bundle.
6. Arrange the cabbage rolls seam-side down in a single layer in a 6-quart slow cooker.
7. In a separate bowl, whisk together the crushed tomatoes, apple cider vinegar, brown sugar, Worcestershire sauce, and beef stock until fully combined.
8. Pour the tomato mixture evenly over the cabbage rolls in the slow cooker, ensuring they are fully submerged.
9. Cover and cook on LOW for 7 hours, until the cabbage is tender and the filling reaches an internal temperature of 165°F. Tip: Avoid lifting the lid during cooking to maintain consistent temperature and moisture.
10. Garnish with chopped fresh parsley before serving. Tip: For a glossy finish, broil the rolls for 2–3 minutes after slow cooking to caramelize the tops.

Just imagine pulling apart these tender parcels to reveal the savory, well-seasoned filling that’s absorbed every bit of the tangy-sweet tomato sauce. Juicy, comforting, and richly layered, these cabbage rolls pair beautifully with crusty sourdough for soaking up the extra sauce or atop a creamy polenta for the ultimate cozy dinner.

Creamy Slow Cooker Cabbage and Potato Soup

Fabulous news for anyone who thinks “slow cooker” and “cozy comfort” should be legally required to appear in the same sentence! This soul-warming soup basically makes itself while you do important things like binge-watch your favorite show or contemplate the meaning of existence. It’s the ultimate culinary hug for a busy day.

Ingredients

• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1.5 lbs Yukon Gold potatoes, peeled and cut into ½-inch cubes
• 6 cups savoy cabbage, thinly sliced
• 4 cups rich chicken stock
• 1 cup heavy cream
• 3 tbsp unsalted European-style butter
• 1 tsp fresh thyme leaves
• ½ tsp freshly cracked black pepper
• 1 tsp fine sea salt
• ¼ cup fresh chives, finely chopped

Instructions

1. Melt the unsalted European-style butter in a large skillet over medium heat until it just begins to foam.
2. Add the finely diced yellow onion and cook for 6-8 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for exactly 60 seconds until aromatic but not browned.
4. Transfer the onion and garlic mixture to the slow cooker insert.
5. Add the peeled and cubed Yukon Gold potatoes to the slow cooker.
6. Layer the thinly sliced savoy cabbage over the potatoes.
7. Pour the rich chicken stock over the vegetables until they are fully submerged.
8. Sprinkle the fresh thyme leaves, fine sea salt, and freshly cracked black pepper evenly over the surface.
9. Cover and cook on LOW heat for 6 hours until the potatoes are fork-tender. (Tip: Resist lifting the lid—each peek adds 15-20 minutes to your cook time!)
10. Use a potato masher to gently crush about one-third of the potatoes directly in the slow cooker to thicken the broth.
11. Stir in the heavy cream until fully incorporated and heated through, about 10 minutes. (Tip: Temper the cream by adding a ladle of hot broth to it first to prevent curdling.)
12. Ladle the soup into bowls and garnish generously with the finely chopped fresh chives. (Tip: For extra richness, top with a pat of cold butter that will melt luxuriously into each serving.)

Marvel at the velvety texture that comes from partially mashed potatoes, creating a broth that’s neither too thin nor overly thick. The subtle sweetness of the cabbage plays beautifully against the earthy potatoes and rich cream. For a spectacular presentation, serve it in hollowed-out bread bowls or topped with crispy fried shallots for an addictive crunch.

Slow Cooker Corned Beef and Cabbage

Naturally, we all have those days where standing over a stove feels like running a marathon in quicksand. That’s where this glorious slow cooker corned beef and cabbage swoops in like a culinary superhero—transforming humble ingredients into a melt-in-your-mouth masterpiece with barely any effort. Get ready to impress your taste buds (and maybe even your mother-in-law) with this ridiculously easy, flavor-packed dish that practically cooks itself while you binge-watch your favorite show.

Ingredients

• 3 pounds beef brisket, brined with pickling spices
• 4 cups low-sodium beef stock
• 1 large yellow onion, julienned
• 4 cloves garlic, minced
• 2 tablespoons whole grain mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon freshly cracked black pepper
• 1 head green cabbage, cut into 8 wedges with core intact
• 1 pound baby gold potatoes, halved
• 4 large carrots, cut into 2-inch batons
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Place the brined beef brisket fat-side up in a 6-quart slow cooker.
2. Pour 4 cups of low-sodium beef stock around the brisket, ensuring it does not submerge the meat entirely.
3. Scatter the julienned yellow onion and minced garlic evenly over and around the brisket.
4. Whisk together the whole grain mustard, Worcestershire sauce, and freshly cracked black pepper in a small bowl, then brush this mixture over the top surface of the brisket.
5. Arrange the halved baby gold potatoes and carrot batons around the perimeter of the brisket.
6. Cover and cook on LOW heat for 7 hours, or until the brisket reaches an internal temperature of 195°F and is fork-tender.
7. Carefully place the cabbage wedges on top of the brisket and vegetables, then dot with unsalted butter.
8. Re-cover and continue cooking on LOW for 1 additional hour, or until the cabbage is tender but still slightly firm.
9. Transfer the brisket to a cutting board and let it rest for 15 minutes before slicing against the grain into ½-inch thick portions.
10. Use a slotted spoon to arrange the vegetables on a serving platter, then place the sliced brisket over them.
11. Ladle 1 cup of the cooking liquid over the assembled dish and garnish with finely chopped fresh parsley.

Seriously, the brisket emerges so tender it practically sighs when you slice it, while the cabbage absorbs all those savory notes without turning to mush. For a next-level twist, pile the leftovers between two slices of rye bread with a swipe of extra mustard—it’s the sandwich of your dreams that somehow tastes even better the next day.

Easy Slow Cooker Braised Red Cabbage

Talk about a vegetable glow-up! This slow cooker braised red cabbage transforms the humble crucifer into a sweet-tart masterpiece that basically cooks itself while you binge-watch your favorite shows. Trust me, your kitchen will smell like a cozy European bistro, and your taste buds will throw a little party.

Ingredients

– 1 large head red cabbage, cored and thinly sliced
– 2 Granny Smith apples, peeled and julienned
– 1 yellow onion, thinly sliced
– ½ cup apple cider vinegar
– ¼ cup pure maple syrup
– 3 tablespoons unsalted European-style butter
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon freshly grated nutmeg
– 2 whole cloves
– 1 bay leaf

Instructions

1. Combine the thinly sliced red cabbage, julienned Granny Smith apples, and thinly sliced yellow onion in a 6-quart slow cooker.
2. Pour ½ cup apple cider vinegar and ¼ cup pure maple syrup evenly over the cabbage mixture.
3. Dot the surface with 3 tablespoons of unsalted European-style butter in small pieces.
4. Sprinkle 1 teaspoon fine sea salt, ½ teaspoon freshly cracked black pepper, and ¼ teaspoon freshly grated nutmeg over the ingredients.
5. Add 2 whole cloves and 1 bay leaf to the slow cooker, tucking them into the cabbage layers.
6. Gently toss all ingredients with tongs until evenly distributed, taking care not to break the cabbage slices.
7. Cover and cook on LOW heat for 6 hours until the cabbage is tender but still retains some texture.
8. Remove and discard the whole cloves and bay leaf using kitchen tweezers or a small spoon.
9. Stir the braised cabbage gently to incorporate any remaining liquid and melted butter. Keep this dish warm in the slow cooker for up to 2 hours before serving. Know that what emerges from that slow cooker is nothing short of magical—the cabbage becomes meltingly tender while maintaining a beautiful burgundy hue, with the apples dissolving into a sweet counterpoint to the vinegar’s tang. Serve it alongside roasted pork tenderloin for a classic pairing, or get wild and pile it on a grilled bratwurst for the ultimate fall sandwich situation.

Slow Cooker Cabbage and Bacon Delight

Hark, fellow comfort food enthusiasts! If your slow cooker has been gathering dust while whispering sweet nothings about effortless dinners, prepare for a flavor revelation that’ll make your taste buds do a happy dance. This cabbage and bacon masterpiece transforms humble ingredients into a symphony of savory goodness with minimal effort—because who has time for complicated cooking when deliciousness is just a slow cooker away?

Ingredients

– 6 thick-cut applewood-smoked bacon slices, cut into ½-inch lardons
– 1 large yellow onion, finely julienned
– 3 garlic cloves, microplaned
– 1 medium head green cabbage, cored and cut into 1-inch chiffonade
– 2 cups low-sodium chicken stock, warmed to 120°F
– 2 tablespoons apple cider vinegar
– 1 teaspoon smoked paprika
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon red pepper flakes

Instructions

1. Render the bacon lardons in a large skillet over medium heat for 8-10 minutes until crisp and golden brown, reserving 2 tablespoons of rendered fat.
2. Sauté the julienned onion in the reserved bacon fat over medium heat for 6-8 minutes until translucent and lightly caramelized.
3. Add the microplaned garlic to the skillet and cook for 45 seconds until fragrant, being careful not to burn it.
4. Layer half of the cabbage chiffonade in the slow cooker insert, followed by the onion-garlic mixture and remaining cabbage.
5. Whisk together the warmed chicken stock, apple cider vinegar, smoked paprika, black pepper, and red pepper flakes in a separate bowl.
6. Pour the liquid mixture evenly over the cabbage layers in the slow cooker.
7. Scatter the rendered bacon lardons over the top of the cabbage mixture.
8. Cover and cook on LOW heat setting for 6 hours until the cabbage is tender but still retains slight texture.
9. Remove the lid and let the dish rest for 15 minutes before serving to allow flavors to meld.
10. Gently fold the ingredients together to distribute the bacon and seasonings evenly. What emerges from your slow cooker is a glorious tangle of silky, sweet cabbage infused with smoky bacon essence and subtle vinegar brightness. The texture walks that perfect line between meltingly tender and pleasantly substantial, making it spectacular served over creamy polenta or alongside crusty bread to soak up every last drop of that incredible cooking liquid.

Hearty Slow Cooker Cabbage and Beef Soup

Huddle up, soup lovers! This isn’t just another bowl of broth—it’s a cozy hug in culinary form that transforms humble cabbage and beef into a soul-warming masterpiece your slow cooker will proudly claim as its magnum opus.

Ingredients

• 1.5 lbs grass-fed beef chuck roast, cut into ¾-inch cubes
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups beef bone broth
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 1 medium head green cabbage, cored and chopped into 1-inch pieces
• 2 large carrots, peeled and sliced into ¼-inch rounds
• 2 tsp Worcestershire sauce
• 1 tsp smoked paprika
• ½ tsp crushed red pepper flakes
• 1 bay leaf
• Kosher salt and freshly cracked black pepper

Instructions

1. Pat the beef cubes completely dry with paper towels and season generously on all sides with kosher salt and black pepper.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the beef cubes in a single layer without crowding, turning to achieve a deep brown crust on all sides, approximately 8-10 minutes total.
4. Transfer the seared beef to your slow cooker using tongs, leaving any rendered fat in the skillet.
5. Add the diced onion to the hot skillet and sauté until translucent and lightly caramelized, about 5 minutes.
6. Stir in the minced garlic and cook until fragrant, precisely 60 seconds.
7. Deglaze the skillet with ½ cup of the beef bone broth, scraping up all browned bits with a wooden spoon.
8. Pour the entire skillet contents into the slow cooker over the beef.
9. Add the remaining beef bone broth, fire-roasted tomatoes with their juices, chopped cabbage, carrot rounds, Worcestershire sauce, smoked paprika, crushed red pepper flakes, and bay leaf.
10. Stir gently to combine all ingredients, ensuring the bay leaf is submerged.
11. Cover and cook on LOW for 7 hours until the beef is fork-tender and the cabbage is silky.
12. Discard the bay leaf and season with additional salt and pepper if desired before serving.

Unbelievably tender beef melts against the sweet, softened cabbage while the fire-roasted tomatoes lend a subtle smokiness that plays beautifully with the paprika’s warmth. Serve this glorious soup in deep bowls with crusty artisan bread for dipping, or get fancy by topping with a dollop of horseradish crème fraîche to cut through the richness.

Slow Cooker Asian-Inspired Cabbage Stir-Fry

Let’s be real—your slow cooker has been patiently waiting for something more exciting than another pot roast. Lucky for both of you, this Asian-inspired cabbage stir-fry is about to become its new best friend, delivering bold flavors with minimal effort (and maximum bragging rights).

Ingredients

– 1 large head Napa cabbage, thinly sliced
– 2 tablespoons toasted sesame oil
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– ¼ cup low-sodium tamari
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– ½ teaspoon crushed red pepper flakes
– 2 scallions, thinly sliced
– 1 tablespoon toasted sesame seeds

Instructions

1. Place the thinly sliced Napa cabbage into the slow cooker insert.
2. In a small bowl, whisk together the toasted sesame oil, minced garlic, freshly grated ginger, low-sodium tamari, rice vinegar, honey, and crushed red pepper flakes until fully combined.
3. Pour the sauce mixture evenly over the cabbage in the slow cooker.
4. Using tongs, gently toss the cabbage until every strand is lightly coated with the sauce.
5. Cover the slow cooker and cook on LOW heat for 2 hours—the cabbage should be tender but still retain a slight crunch.
6. Uncover the slow cooker and stir in the thinly sliced scallions.
7. Sprinkle the toasted sesame seeds over the top just before serving.
8. Serve immediately while warm.

You’ll love the satisfying crunch of the cabbage against the glossy, umami-rich sauce that clings to every bite. For a next-level experience, pile it over steamed jasmine rice or tuck it into warm tortillas with a squeeze of lime—because rules were made to be broken, especially in the kitchen.

Slow Cooker Cabbage and Kielbasa Skillet

Venture into the glorious world of slow-cooked comfort where cabbage sheds its boring reputation and kielbasa becomes the smoky superstar of your weeknight dinner rotation. This one-skillet wonder does all the heavy lifting while you Netflix and chill—because your slow cooker deserves more credit than your ex’s new partner. Get ready for a dish that transforms humble ingredients into something truly magnificent with minimal effort from your end.

Ingredients

– 1 pound smoked kielbasa sausage, sliced into ½-inch coins
– 1 large head green cabbage, cored and roughly chopped into 2-inch pieces
– 1 yellow onion, thinly sliced
– 3 cloves garlic, minced
– 2 tablespoons extra virgin olive oil
– 1 cup low-sodium chicken stock
– 2 tablespoons apple cider vinegar
– 1 teaspoon smoked paprika
– ½ teaspoon crushed red pepper flakes
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley for garnish

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound sliced kielbasa sausage and sear for 3-4 minutes per side until deeply browned and caramelized.
3. Transfer the seared kielbasa to your slow cooker insert using a slotted spoon, leaving the rendered fat in the skillet.
4. Add 1 thinly sliced yellow onion to the hot skillet and sauté for 5 minutes until translucent and beginning to soften.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
6. Deglaze the skillet with 1 cup low-sodium chicken stock, scraping up all the browned bits from the bottom.
7. Pour the onion-garlic mixture and liquid into the slow cooker with the kielbasa.
8. Add 1 roughly chopped head of cabbage to the slow cooker, layering it over the sausage and onions.
9. Sprinkle 1 teaspoon smoked paprika, ½ teaspoon crushed red pepper flakes, 1 teaspoon kosher salt, and ½ teaspoon black pepper evenly over the cabbage.
10. Drizzle 2 tablespoons apple cider vinegar over the entire mixture.
11. Cover and cook on LOW for 6 hours or HIGH for 3 hours until cabbage is tender but still retains some texture.
12. Gently stir the mixture to combine all ingredients before serving.
13. Garnish with 2 tablespoons chopped fresh parsley.

Our slow-cooked masterpiece delivers tender cabbage that melts in your mouth while the kielbasa maintains its satisfying chew. The smoky paprika and subtle vinegar tang cut through the richness beautifully. Serve this over creamy polenta or crusty bread to soak up every last drop of the savory cooking liquid.

Tender Slow Cooker Cabbage and Chicken Stew

Gather ’round, slow cooker enthusiasts! This isn’t just another stew—it’s the cozy hug your taste buds have been desperately craving, the kind that makes you forget you ever considered ordering takeout. Get ready for cabbage and chicken to become your new power couple, simmered to tender perfection while you go about your gloriously busy day.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 small head green cabbage, cored and sliced into 1-inch ribbons
• 2 large carrots, peeled and cut into ½-inch coins
• 4 cups low-sodium chicken stock
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper, to season

Instructions

1. Season the chicken thighs generously on both sides with kosher salt and freshly ground black pepper.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the chicken thighs for 4–5 minutes per side until deeply golden brown, working in batches to avoid overcrowding the pan.
4. Transfer the seared chicken to the slow cooker insert, arranging them in a single layer.
5. Add the finely diced yellow onion to the same skillet and sauté for 3–4 minutes until translucent and fragrant.
6. Stir in the minced garlic and cook for 1 additional minute until aromatic but not browned.
7. Add the tomato paste to the skillet and cook for 2 minutes, stirring constantly to deepen its flavor and remove any raw taste.
8. Deglaze the skillet with ½ cup of the chicken stock, scraping up all the browned bits from the bottom with a wooden spoon.
9. Pour the entire skillet contents over the chicken in the slow cooker.
10. Add the remaining chicken stock, Worcestershire sauce, dried thyme, and smoked paprika to the slow cooker.
11. Layer the sliced cabbage ribbons and carrot coins evenly over the chicken and liquid.
12. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken shreds easily with a fork and the cabbage is tender but not mushy.
13. Use two forks to shred the chicken directly in the slow cooker, stirring to incorporate it back into the stew.
14. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper if needed.

Know that magical moment when you lift the lid? The chicken falls apart at the slightest touch, while the cabbage maintains just enough structure to soak up every bit of that savory, slightly smoky broth. Serve this beauty over creamy polenta or with crusty bread for maximum broth-soaking potential—it’s comfort in a bowl that actually tastes as good as it smells all day.

Slow Cooker Cabbage and Lentil Curry

Fabulous news for anyone who thinks “easy dinner” and “flavor explosion” can’t coexist in the same sentence! This slow cooker cabbage and lentil curry is about to become your weeknight superhero, delivering a hug-in-a-bowl experience with the kind of set-it-and-forget-it ease that feels like a culinary cheat code. Get ready to win dinner with minimal effort and maximum deliciousness.

Ingredients

• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons ghee (clarified butter)
• 1 tablespoon tomato paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• ½ teaspoon cayenne pepper
• 1 cup brown lentils, rinsed
• 4 cups savoy cabbage, thinly sliced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 3 cups vegetable broth
• ½ cup full-fat coconut milk
• 1 teaspoon fine sea salt
• ¼ cup fresh cilantro, chopped

Instructions

1. Heat ghee in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent and edges begin to golden, 5-7 minutes.
3. Stir in minced garlic and grated ginger, cooking until fragrant, 45-60 seconds.
4. Add tomato paste and cook, stirring constantly, until it darkens to a brick-red color, about 2 minutes.
5. Sprinkle in curry powder, turmeric, and cayenne pepper, toasting spices for 30 seconds until aromatic.
6. Transfer the spiced onion mixture to your slow cooker insert.
7. Add rinsed brown lentils, thinly sliced cabbage, undrained diced tomatoes, and vegetable broth to the slow cooker.
8. Stir all ingredients until thoroughly combined, ensuring lentils are submerged in liquid.
9. Cover and cook on LOW heat for 6 hours or HIGH heat for 3 hours until lentils are tender but not mushy.
10. Stir in coconut milk and sea salt during the final 15 minutes of cooking.
11. Garnish with freshly chopped cilantro just before serving.

Hearty and satisfying, this curry achieves a perfect textural balance between the silky softened cabbage and the firm-yet-tender lentils swimming in a richly spiced, creamy broth. The gentle heat from the cayenne builds gradually while the coconut milk provides a luxurious counterpoint that makes each spoonful deeply comforting. For an extra textural contrast, try serving it over crispy roasted potatoes or with a side of warm naan for dipping into every last bit of that incredible sauce.

Sweet and Tangy Slow Cooker Cabbage

Venture into the magical world where humble cabbage transforms into a sweet-tart superstar that’ll make your slow cooker do a happy dance. This isn’t your grandmother’s boiled cabbage—this is cabbage that went to culinary school and came back with serious flavor credentials. Get ready for the most surprisingly addictive vegetable dish that will have even cabbage skeptics begging for seconds.

Ingredients

– 1 large head green cabbage, cored and thinly sliced
– 1 medium yellow onion, julienned
– 3 cloves garlic, minced
– 1 cup apple cider vinegar
– 1/2 cup pure maple syrup
– 1/4 cup extra virgin olive oil
– 2 tablespoons Dijon mustard
– 1 teaspoon smoked paprika
– 1/2 teaspoon crushed red pepper flakes
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Place the thinly sliced cabbage and julienned onion into a 6-quart slow cooker insert.
2. In a medium mixing bowl, whisk together the minced garlic, apple cider vinegar, pure maple syrup, extra virgin olive oil, and Dijon mustard until fully emulsified.
3. Pour the liquid mixture evenly over the cabbage and onion layers in the slow cooker.
4. Sprinkle the smoked paprika, crushed red pepper flakes, kosher salt, and freshly ground black pepper across the surface.
5. Using tongs, gently toss all ingredients until the cabbage is uniformly coated with the seasoning mixture.
6. Cover the slow cooker with its lid and set the temperature to LOW for 6 hours.
7. After 3 hours of cooking, remove the lid and stir the cabbage mixture thoroughly to redistribute the cooking liquids.
8. Replace the lid and continue cooking for the remaining 3 hours until the cabbage becomes translucent and tender but still maintains structural integrity.
9. Tip: For optimal flavor development, avoid lifting the lid during the first 3 hours of cooking to maintain consistent temperature.
10. Tip: The cabbage should reduce in volume by approximately half when properly cooked—this visual cue indicates perfect texture.
11. Tip: If excess liquid remains after cooking, use a slotted spoon to serve or transfer to a saucepan and reduce over medium-high heat for 5 minutes.
12. Carefully transfer the finished cabbage to a serving dish using a slotted spoon.Prepare for cabbage revelation as the slow cooking process creates meltingly tender strands with just enough bite to keep things interesting. The magical alchemy of sweet maple and tangy vinegar creates a balanced symphony that makes this dish dangerously addictive. Serve it piled high on grilled bratwurst, folded into tacos, or as the star side dish that will steal the spotlight from your main course.

Slow Cooker Cabbage and Ham Hock Soup

Kick that sad desk lunch to the curb, because we’re diving headfirst into a bowl of pure comfort that basically cooks itself while you binge-watch your favorite show. This isn’t just soup; it’s a warm, savory hug for your soul, a magical potion that transforms humble ingredients into a masterpiece with minimal effort on your part.

Ingredients

• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 smoked ham hock (approximately 1.5 pounds)
• 6 cups rich chicken stock
• 1 large head of green cabbage, cored and thinly sliced
• 3 large carrots, peeled and cut into ¼-inch rounds
• 2 teaspoons freshly cracked black pepper
• 1 bay leaf
• 1 teaspoon fine sea salt

Instructions

1. Set a 6-quart slow cooker to the high heat setting.
2. Pour 2 tablespoons of extra virgin olive oil into a large skillet over medium-high heat.
3. Sauté 1 finely diced yellow onion in the hot oil for 5-7 minutes until translucent and fragrant.
4. Add 3 minced garlic cloves to the skillet and cook for 1 additional minute until aromatic.
5. Transfer the sautéed onion and garlic mixture to the preheated slow cooker.
6. Place 1 smoked ham hock into the slow cooker.
7. Pour 6 cups of rich chicken stock over the ham hock and vegetable mixture.
8. Add 1 thinly sliced green cabbage, 3 carrot rounds, 2 teaspoons of freshly cracked black pepper, and 1 bay leaf to the slow cooker.
9. Stir all ingredients thoroughly to combine.
10. Cover the slow cooker with its lid and cook on high heat for 4 hours.
11. After 4 hours, carefully remove the ham hock from the slow cooker using tongs and place it on a cutting board.
12. Allow the ham hock to cool for 10 minutes until safe to handle.
13. Remove all meat from the ham hock bone, discarding the bone, skin, and excess fat.
14. Shred the ham meat using two forks.
15. Return the shredded ham to the slow cooker.
16. Stir in 1 teaspoon of fine sea salt.
17. Cook for an additional 30 minutes on high heat to allow flavors to meld.
18. Remove and discard the bay leaf before serving.

Creamy without any cream, this soup achieves its luxurious texture from the slow-rendered collagen of the ham hock. The cabbage becomes meltingly tender while the carrots retain a pleasant bite, creating a beautiful textural contrast against the smoky, salty shreds of pork. Consider serving it in hollowed-out bread bowls for maximum coziness, or top with a sprinkle of fresh parsley for a bright, herbaceous finish that cuts through the richness.

Slow Cooker Cabbage and Tomato Medley

Kick your slow cooker into high gear for this ridiculously easy, flavor-packed veggie fiesta that practically cooks itself while you binge-watch your favorite shows. This isn’t your grandma’s boiled cabbage—we’re talking about a vibrant, saucy medley that transforms humble ingredients into something truly spectacular with minimal effort. Get ready for your kitchen to smell like a cozy Italian trattoria without any of the actual work involved.

Ingredients

– 1 large head green cabbage, cored and roughly chopped into 2-inch pieces
– 2 pounds ripe Roma tomatoes, seeded and diced
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced
– 2 tablespoons extra virgin olive oil
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– 1/4 cup vegetable broth
– 2 tablespoons apple cider vinegar
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley for garnish

Instructions

1. Place the roughly chopped cabbage pieces in the bottom of a 6-quart slow cooker, creating an even layer.
2. In a medium mixing bowl, combine the diced Roma tomatoes, thinly sliced yellow onion, and minced garlic.
3. Add the extra virgin olive oil, tomato paste, dried oregano, and crushed red pepper flakes to the tomato mixture, stirring until the tomato paste is fully incorporated.
4. Pour the vegetable broth and apple cider vinegar over the cabbage in the slow cooker.
5. Sprinkle the kosher salt and freshly ground black pepper evenly over the cabbage layer.
6. Transfer the seasoned tomato and onion mixture on top of the cabbage, spreading it into an even layer.
7. Cover the slow cooker with its lid and cook on LOW heat for 6 hours until the cabbage is tender but still retains some texture.
8. After 6 hours, carefully remove the lid and stir the medley gently to combine all ingredients.
9. Continue cooking uncovered for 30 minutes to allow excess liquid to reduce slightly.
10. Taste and adjust seasoning if necessary, then transfer to serving bowls.
11. Garnish each serving with chopped fresh parsley just before serving.

Effortlessly delicious, this medley achieves the perfect balance between tender cabbage and bright tomato acidity, with the onions melting into sweet submission. The texture walks that beautiful line between substantial and silky, making it equally fantastic as a standalone vegetarian main or spooned over creamy polenta. For an extra flavor boost, try topping it with shaved Parmesan and toasted pine nuts—trust me, your taste buds will throw a party.

Spicy Slow Cooker Cabbage and Chorizo

Who says cabbage has to be boring? This spicy slow cooker creation transforms humble cabbage into a flavor-packed fiesta that practically cooks itself while you tackle more important things—like deciding which streaming service to binge next. With smoky chorizo and just enough heat to keep things interesting, this dish proves that sometimes the best things in life require minimal effort and maximum flavor.

Ingredients

• 1 pound fresh Mexican chorizo, casings removed
• 1 large green cabbage (about 2 pounds), cored and sliced into 1-inch ribbons
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup crushed tomatoes
• 2 tablespoons apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup chicken stock
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound fresh Mexican chorizo (casings removed) and cook for 5-7 minutes, breaking it apart with a wooden spoon until browned and crumbled.
3. Transfer the cooked chorizo to your slow cooker using a slotted spoon, leaving rendered fat in the skillet.
4. Add 1 large thinly sliced yellow onion to the same skillet and cook for 4-5 minutes until translucent and slightly caramelized.
5. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant but not browned.
6. Combine the onion-garlic mixture with the chorizo in the slow cooker.
7. Layer 2 pounds of 1-inch cabbage ribbons over the chorizo mixture.
8. In a small bowl, whisk together 1 cup crushed tomatoes, 2 tablespoons apple cider vinegar, 1 teaspoon smoked paprika, 1/2 teaspoon crushed red pepper flakes, 1/2 cup chicken stock, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
9. Pour the tomato mixture evenly over the cabbage in the slow cooker.
10. Cover and cook on LOW for 6 hours or HIGH for 3 hours until cabbage is tender but still has some texture.
11. Gently stir the mixture to combine all ingredients.
12. Garnish with 1/4 cup chopped fresh cilantro just before serving.

Forget everything you thought you knew about slow cooker meals—this one delivers serious texture contrast with tender-yet-substantial cabbage ribbons swimming in a smoky, slightly spicy broth. The chorizo infuses every bite with its distinctive paprika warmth while the apple cider vinegar provides just enough brightness to cut through the richness. Serve it over creamy polenta for ultimate comfort food vibes or stuff it into warm tortillas for an unexpected taco night upgrade that’ll have everyone asking for seconds.

Slow Cooker Cabbage and Carrot Slaw

Venture forth, brave culinary explorers, into the magical realm where your slow cooker transforms humble vegetables into a tangy, tender masterpiece that practically makes itself while you binge-watch your favorite shows.

Ingredients

• 1 medium head green cabbage, thinly sliced
• 3 large carrots, julienned
• 1 small yellow onion, finely diced
• 1/2 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• 2 tablespoons raw honey
• 1 teaspoon celery seeds
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Combine the thinly sliced cabbage, julienned carrots, and finely diced onion in your slow cooker insert.
2. In a separate bowl, whisk together the apple cider vinegar, extra virgin olive oil, raw honey, celery seeds, smoked paprika, crushed red pepper flakes, fine sea salt, and freshly cracked black pepper until fully emulsified.
3. Pour the dressing mixture evenly over the vegetables in the slow cooker.
4. Using tongs, gently toss the vegetables to ensure they’re thoroughly coated with the dressing.
5. Cover the slow cooker and cook on LOW heat for 3 hours.
6. After 2 hours of cooking, remove the lid and stir the slaw to redistribute the dressing and ensure even cooking.
7. Cook for the remaining hour until the cabbage has softened but still retains some crispness and the carrots are tender-crisp.
8. Transfer the slaw to a serving bowl using a slotted spoon to drain excess liquid.
9. Let the slaw rest at room temperature for 15 minutes to allow the flavors to meld before serving.

Expect a delightful transformation where the cabbage becomes meltingly tender while maintaining structural integrity, creating a perfect balance between sweet carrots and tangy dressing. This slaw shines as a brilliant topping for pulled pork sandwiches or as a vibrant side dish that brings brightness to any plate.

Slow Cooker Cabbage and Mushroom Casserole

Aren’t you tired of recipes that demand your constant attention like a needy houseplant? This slow cooker casserole lets you toss everything in and walk away while it transforms into something magically delicious. It’s the culinary equivalent of hiring a personal chef who works for free and never complains about your questionable music choices.

Ingredients

– 1 large head green cabbage, cored and thinly sliced
– 1 pound cremini mushrooms, sliced
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup chicken broth
– 1 cup shredded Gruyère cheese
– ½ cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1 tablespoon fresh thyme leaves
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg

Instructions

1. Melt 2 tablespoons unsalted butter in a large skillet over medium-high heat until foaming subsides.
2. Add 1 pound sliced cremini mushrooms and cook undisturbed for 4 minutes to develop golden-brown coloration.
3. Stir mushrooms and continue cooking for 3 additional minutes until deeply caramelized.
4. Add 1 thinly sliced large yellow onion and cook for 5 minutes until translucent and lightly browned.
5. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant but not browned.
6. Transfer mushroom-onion mixture to a 6-quart slow cooker insert.
7. Layer 1 thinly sliced large head green cabbage over the mushroom mixture in the slow cooker.
8. Sprinkle 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and ¼ teaspoon freshly grated nutmeg evenly over the cabbage.
9. Pour 1 cup chicken broth and 1 cup heavy cream evenly over the layered ingredients.
10. Stir 1 tablespoon fresh thyme leaves into the liquid mixture.
11. Cover slow cooker and cook on LOW heat setting for 6 hours until cabbage is tender but not mushy.
12. Uncover and sprinkle 1 cup shredded Gruyère cheese and ½ cup grated Parmesan cheese evenly over the surface.
13. Replace cover and cook for 15 additional minutes until cheeses are fully melted and bubbly.
14. Let rest uncovered for 10 minutes before serving to allow flavors to meld and texture to set.

The finished casserole emerges with cabbage that’s tender yet retains structural integrity, swimming in a creamy, mushroom-infused sauce that’s somehow both rich and comforting. Serve it alongside crusty bread for dipping or as a decadent side to roasted chicken—either way, prepare for people to ask for the recipe while simultaneously trying to steal your leftovers.

Slow Cooker Cabbage and Onion Side Dish

Golly, who knew that cabbage and onions could have such a glow-up? This slow cooker side dish transforms these humble veggies into something truly spectacular—meltingly tender, sweet, and savory, with a touch of magic that only hours of low-and-slow cooking can provide. It’s the side dish that secretly wants to be the star of the show, and honestly? We’re here for it.

Ingredients

• 1 large head green cabbage, cored and cut into 1-inch wedges
• 2 large yellow onions, sliced into ¼-inch half-moons
• 4 tablespoons unsalted European-style butter, melted
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• ½ cup rich chicken stock, preferably homemade
• 2 tablespoons apple cider vinegar
• 1 tablespoon raw honey
• 1 teaspoon smoked paprika
• 3 fresh thyme sprigs

Instructions

1. Arrange cabbage wedges and onion slices in a single layer in a 6-quart slow cooker.
2. Whisk together melted European-style butter, extra-virgin olive oil, fine sea salt, freshly cracked black pepper, rich chicken stock, apple cider vinegar, raw honey, and smoked paprika in a small bowl until fully emulsified.
3. Pour the emulsified liquid evenly over the cabbage and onions, ensuring all surfaces are lightly coated.
4. Nestle fresh thyme sprigs among the vegetable layers to infuse herbal notes during cooking.
5. Cover the slow cooker and cook on Low heat setting for 6 hours until cabbage is translucent and easily pierced with a fork.
6. Remove and discard thyme sprigs after cooking to prevent overpowering bitterness.
7. Gently transfer the cooked vegetables to a serving platter using a slotted spoon to drain excess liquid.
8. Drizzle 2 tablespoons of the reduced cooking liquid over the vegetables just before serving to enhance gloss and flavor.

Tender doesn’t even begin to describe the melt-in-your-mouth texture these humble vegetables achieve. The slow transformation brings out a remarkable sweetness from the onions and a buttery softness from the cabbage, all wrapped in a smoky, tangy glaze. Try serving it alongside grilled sausages or piled high on a crusty baguette for an unexpectedly elegant open-faced sandwich that will make you question every boring side dish you’ve ever endured.

Slow Cooker Cabbage and Apple Delight

Zesty doesn’t even begin to cover this magical transformation of humble cabbage into a sweet-and-savory superstar. This slow cooker wonder turns simple ingredients into a comfort food revelation that will have your taste buds doing a happy dance. Get ready for a dish that practically cooks itself while making your kitchen smell like autumn’s cozy embrace.

Ingredients

• 1 large head green cabbage, cored and thinly sliced
• 2 large Honeycrisp apples, peeled, cored, and cut into 1/2-inch cubes
• 1 large yellow onion, thinly sliced
• 3 tablespoons unsalted butter, cut into small cubes
• 1/4 cup apple cider vinegar
• 2 tablespoons pure maple syrup
• 1 teaspoon caraway seeds
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 cup chicken stock

Instructions

1. Place the thinly sliced cabbage into a 6-quart slow cooker insert.
2. Add the cubed Honeycrisp apples evenly over the cabbage layer.
3. Scatter the thinly sliced yellow onion across the apple layer.
4. Dot the surface with small cubes of unsalted butter.
5. Pour apple cider vinegar evenly over the ingredients.
6. Drizzle pure maple syrup across the entire mixture.
7. Sprinkle caraway seeds, freshly grated nutmeg, kosher salt, and freshly cracked black pepper over the layers.
8. Pour chicken stock around the edges of the slow cooker insert.
9. Cover the slow cooker with its lid and set to LOW heat for 6 hours. (Tip: Resist the urge to stir during cooking—this allows the apples to caramelize properly on top.)
10. After 6 hours, remove the lid and check that the cabbage has wilted completely and turned translucent.
11. Using a large spoon, gently fold all ingredients together until well combined. (Tip: The apples should be tender but still hold their shape—if they’re mushy, reduce cooking time by 30 minutes next time.)
12. Cook uncovered for an additional 15 minutes to allow excess liquid to evaporate. (Tip: For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir in during this final step.)
13. Serve immediately while hot.

Finally, the texture achieves a beautiful balance between the meltingly soft cabbage and the tender-yet-firm apple pieces that provide delightful bursts of sweetness. Flavors meld into a sophisticated sweet-and-sour profile where the caraway adds an earthy complexity that elevates the entire dish. For a creative twist, serve it over creamy polenta or use it as an unexpected filling for savory hand pies.

Slow Cooker Cabbage and Turkey Meatballs

A slow cooker that does all the heavy lifting while you pretend to be a culinary genius? Now that’s my kind of kitchen magic. This cabbage and turkey meatball situation is basically your ticket to effortless comfort food that won’t judge you for binge-watching your favorite show instead of hovering over the stove. It’s the cozy hug your weeknight dinner desperately needs, minus the actual effort required for hugging.

Ingredients

• 1 lb ground turkey (93% lean)
• 1 small head green cabbage, cored and cut into 1-inch wedges
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 2 tbsp extra virgin olive oil
• 1 tbsp Worcestershire sauce
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 1 28-oz can crushed tomatoes
• 1/2 cup low-sodium chicken broth
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine panko breadcrumbs and whole milk, allowing them to soak for 5 minutes until the breadcrumbs have fully absorbed the liquid.
2. Add ground turkey, lightly beaten pasture-raised egg, finely diced yellow onion, minced garlic, Worcestershire sauce, dried oregano, smoked paprika, crushed red pepper flakes, kosher salt, and freshly ground black pepper to the breadcrumb mixture.
3. Using clean hands, gently mix the ingredients until just combined, being careful not to overwork the meat, which ensures tender meatballs.
4. Portion the mixture into 1.5-inch balls, rolling gently between your palms to form 16 uniform meatballs.
5. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Working in batches, brown the turkey meatballs for 2-3 minutes per side, until golden brown but not cooked through, developing flavorful Maillard reaction.
7. Arrange the cored and cut cabbage wedges in a single layer at the bottom of a 6-quart slow cooker.
8. Pour low-sodium chicken broth over the cabbage to create a steaming base that prevents sticking.
9. Nestle the partially cooked turkey meatballs among the cabbage wedges, spacing them evenly.
10. Pour the crushed tomatoes over the meatballs and cabbage, ensuring even coverage.
11. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the cabbage is fork-tender and the meatballs reach an internal temperature of 165°F.
12. During the final 10 minutes of cooking, sprinkle freshly grated Parmesan cheese over the dish to allow it to melt slightly.
13. Garnish with chopped fresh parsley just before serving to maintain its vibrant color and fresh flavor.

Each cabbage wedge becomes meltingly tender while maintaining just enough structure to hold the savory turkey meatballs. The slow-simmered tomatoes develop a deep, rich sweetness that perfectly balances the slight peppery kick from the red pepper flakes. Elevate this comforting bowl by serving it over creamy polenta or alongside crusty bread for sopping up every last bit of the flavorful sauce.

Summary

More than just a humble vegetable, cabbage transforms into incredible comfort food in your slow cooker. We hope these 20 hearty recipes inspire your next cozy meal! Try your favorites and let us know which ones you love in the comments below. Don’t forget to share this collection with fellow food lovers by pinning it to your Pinterest boards.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.