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

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.