Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 4–5 hours (low) or 2–3 hours (high)
Ingredients (Anti-Inflammatory Swaps)
- 1 small green cabbage, thinly sliced
- 8 oz brown rice noodles or lentil noodles (substitute for refined egg noodles)
- 3 cups low-sodium vegetable broth
- 2 tbsp extra-virgin olive oil (instead of butter)
- 3 cloves garlic, minced
- 1 tsp turmeric
- ½ tsp black pepper
- 1 tsp paprika
- Salt, to taste
- Fresh parsley or dill (optional for garnish)
Optional Protein (Anti-Inflammatory)
- Chickpeas, white beans, or a small amount of shredded rotisserie chicken
Instructions
-
Add cabbage
Place the thinly sliced cabbage into the slow cooker. -
Layer the noodles
Break the noodles in half and layer them on top of the cabbage. -
Add liquid and oil
Pour in the vegetable broth and drizzle with olive oil. -
Season the dish
Add the minced garlic, turmeric, paprika, black pepper, and salt. Stir gently to combine all ingredients. -
Cook
Set the slow cooker to LOW for 4–5 hours or HIGH for 2–3 hours, stirring once if possible to ensure even cooking. -
Finish & serve
Before serving, garnish with fresh parsley or dill (if using) and adjust seasoning to taste.
Additional Notes
- Protein Option: For added protein, stir in chickpeas, white beans, or a small amount of shredded rotisserie chicken when the cooking time is almost done.
- Make it Vegan: This dish is naturally vegan when using plant-based broth and avoiding any non-vegan protein additions.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Variations
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for a little heat.
- Additional Veggies: Throw in some carrots or zucchini for extra texture and nutrients.
- Lighter Version: Use a smaller amount of olive oil or substitute with a non-fat cooking spray.
Nutritional Information (Approx. per serving)
- Calories: 220 kcal
- Protein: 6g (depending on protein additions)
- Carbohydrates: 40g
- Fat: 7g
- Fiber: 6g
