Crockpot Southern Cabbage and Macaroni

Ingredients

For the cabbage and macaroni

• 1 medium green cabbage (about 2 lb / 900 g), chopped

• 2 cups dry elbow macaroni (about 200 g)

• 1 medium yellow onion, sliced or diced

• 3 cloves garlic, minced

• 3 tablespoons butter

• 2 cups chicken broth, preferably low-sodium

• 1 tablespoon olive oil, optional

• ½ cup grated Parmesan cheese, plus extra for serving

Seasonings

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon Cajun seasoning, or to taste

• ½ teaspoon black pepper

• ½ teaspoon salt, or to taste

• 1 teaspoon Worcestershire sauce, optional

Instructions

1. Prepare the cabbage

Remove any damaged outer leaves from the cabbage. Wash, quarter, remove the tough core, and chop into bite-sized pieces. Dice the onion and mince the garlic.

2. Sauté the vegetables

Melt the butter in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.

Add the chopped cabbage, paprika, garlic powder, onion powder, Cajun seasoning, black pepper, and salt. Stir and cook for 5–7 minutes until the cabbage begins to soften.

3. Transfer to the Crockpot

Transfer the cabbage mixture to the slow cooker. Pour in the chicken broth and Worcestershire sauce, if using. Stir gently to distribute the seasonings.

Cover and cook on HIGH for approximately 1½–2 hours or LOW for 3–4 hours, until the cabbage is tender. Cooking time varies by slow cooker and cabbage size.

4. Cook the macaroni separately

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, following the package directions. Drain thoroughly.

Important: Do not add dry macaroni at the beginning of slow cooking. It can become overly soft and absorb too much broth.

5. Combine the macaroni and cabbage

Once the cabbage is tender, stir in the cooked macaroni. Add a splash of warm broth if the mixture looks dry. Mix gently until the pasta is evenly coated.

6. Add the Parmesan

Sprinkle in the grated Parmesan and stir until combined. Taste and adjust the salt, pepper, and Cajun seasoning.

7. Finish and serve

Cover for another 5–10 minutes on the WARM setting, just until heated through. Serve hot with extra Parmesan and freshly ground black pepper.

Tips for the Best Results

• Keep the pasta firm: Cook macaroni separately and combine it near the end.

• Adjust the broth: Add a little more if you prefer a saucier dish.

• Control the heat: Cajun seasoning can be salty and spicy, so start with a small amount.

• Add protein: Cooked smoked sausage, chicken, or white beans can turn this into a heartier meal.

• For extra flavor: Brown the cabbage slightly in the skillet before transferring it to the slow cooker.

• For a creamy finish: Stir in a small splash of milk or cream if desired.

Nutrition Information

Estimated per serving, based on 6 servings with Parmesan:

Values vary depending on the amount of butter, cheese, broth, and Cajun seasoning used.

Nut and Allergen Information

• Peanuts and tree nuts: Not included in the recipe as written.

• Dairy: Contains butter and Parmesan cheese.

• Gluten: Regular elbow macaroni contains wheat; Worcestershire sauce and seasonings may also contain gluten depending on the brand.

• Possible allergens: Check packaged broth, Cajun seasoning, and Worcestershire sauce for soy, wheat, or other allergens.

• Dairy-free option: Use dairy-free butter and omit the Parmesan or substitute a dairy-free alternative.

• Gluten-free option: Use certified gluten-free macaroni and verify the labels on all packaged ingredients.

If preparing for someone with a nut allergy, check all ingredient labels and prevent cross-contact with shared utensils and cookware.

Storage and Reheating

• Refrigerate leftovers in an airtight container within 2 hours.

• Store in the refrigerator for 3–4 days.

• Reheat until steaming hot throughout, adding a splash of broth if needed.

• Freeze for up to 2 months for best quality; the macaroni and cabbage may soften after thawing.