Butter & Garlic Cabbage Wedges

Easy Step-by-Step Instructions

1. Prep the Cabbage: Remove any wilted outer leaves. Cut the cabbage in half, then into quarters, and then into eighths. Try to keep a bit of the stem on each wedge to keep the leaves together.

2. Layer the Crockpot: Pour the broth into the bottom of the slow cooker. Arrange the cabbage wedges inside, overlapping slightly if necessary.

3. Season: Sprinkle the minced garlic, salt, and pepper evenly over the cabbage. Top each wedge with a pat of butter.

4. Slow Cook: Cover and cook on High for 3–4 hours or Low for 6–8 hours. You’ll know it’s ready when a fork slides into the thickest part of the wedge with zero resistance.

5. The Finishing Touch: Carefully lift the wedges out with a slotted spoon. Garnish with a sprinkle of Parmesan or fresh herbs from the pot’s juices before serving.

Pro-Tips for the Best Results

• Don’t Overcrowd: If your cabbage is massive, you might need two slow cookers or a very large 6-quart oval model to ensure even cooking.

• Add some Heat: A pinch of red pepper flakes added at the beginning gives the butter a nice infused warmth.

• The “Core” Secret: While you should keep the core in for cooking, it stays quite firm. Most people eat around it or slice it off on their plate once served.