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

To add protein, stir in sliced cooked kielbasa, smoked sausage, or shredded rotisserie chicken during the last 20–30 minutes of cooking so it can warm through without drying out. For a vegetarian boost, add a can of drained and rinsed white beans or chickpeas when you add the noodles. If you like a little tang, finish the dish with a splash of apple cider vinegar or a spoonful of sauerkraut stirred in at the end. You can also make it creamier by adding 1/4–1/3 cup sour cream or plain Greek yogurt right before serving (off the heat, so it doesn’t curdle). For extra veggies, toss in thinly sliced carrots or bell peppers with the cabbage at the beginning. If you’re short on time in the morning, you can slice the cabbage and onion, measure your seasonings, and even pre-melt the butter the night before—store everything in the fridge, then just dump, stir, and go in the morning. And if you prefer a bit of crunch, reserve a small handful of raw cabbage and stir it in at the very end for texture.