Prepare the vegetables:
Core the cabbage and slice it into thin shreds. Thinly slice the onion. This is the main prep step and can be done the night before. Store everything in an airtight bag in the refrigerator.
Layer in the slow cooker:
Add the cabbage and onion to a 4- to 6-quart slow cooker. Drizzle with melted butter and olive oil. Sprinkle with 1 teaspoon salt, black pepper, garlic powder, paprika (if using), and caraway seeds (if using). Toss gently to coat evenly.
Add the liquid:
Pour in the broth and soy sauce or Worcestershire sauce, if using. The slow cooker will look very full, but the cabbage will cook down significantly.
Slow cook the cabbage:
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the cabbage is very tender. Stir once or twice if possible, but it’s not required.
Cook the noodles:
About 20 minutes before serving, cook the egg noodles on the stovetop according to package directions until just al dente. Drain well.
Combine noodles and cabbage:
Stir the cooked noodles into the slow cooker. Taste and add the remaining ½ teaspoon salt (or more if needed) and extra butter if you prefer it richer. Cover and cook on LOW for another 15–20 minutes, just until everything is heated through.
Finish and serve:
Stir in fresh parsley or chives, if using. Serve warm with extra black pepper on top.
Variations & Tips
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