Toss sliced cabbage and noodles in the slow cooker and get a meal so delicious your family will be begging for more.

Prepare the vegetables: Core the cabbage and slice it into thin shreds. Thinly slice the onion. This is the only real prep work, so I like to do it the night before and stash everything in a zip-top bag in the fridge.

Layer in the slow cooker: Add the sliced cabbage and onion to a 4- to 6-quart slow cooker. Drizzle with the melted butter and olive oil. Sprinkle over 1 teaspoon of the salt, the black pepper, garlic powder, paprika (if using), and caraway seeds (if using). Toss everything together right in the slow cooker to coat the cabbage evenly.

Add the liquid: Pour in the broth and the soy sauce or Worcestershire sauce, if using. The cabbage will look very full, but it cooks down a lot as it simmers.

Slow cook the cabbage: Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the cabbage is very tender and reduced in volume. Give it a stir once or twice if you’re home, but it’s not mandatory.

Cook the noodles: About 20 minutes before you’re ready to eat, cook the egg noodles on the stovetop according to package directions until just al dente. Drain well.

Combine noodles and cabbage: Stir the cooked, drained noodles into the slow cooker with the cabbage mixture. Taste and add the remaining 1/2 teaspoon salt (or more) and extra butter if you like it richer. Cover and cook on LOW for another 15–20 minutes, just until the noodles soak up some of the flavor and everything is hot and cozy.

Finish and serve: Stir in fresh parsley or chives, if using. Serve warm straight from the slow cooker, with extra black pepper on top.