Working Mom Meal Ideas – Slow Cooker Cabbage

Most of our meals are cooked from scratch — that is, they are rarely semi-homemade. We have to balance what we enjoy eating with good nutrition and (oh yeah!) our budget. When we’re going to spend money on food made by someone else, I want it to be special – even a little (that means I want to go sit in a restaurant, have someone carry it to me, and someone else wash the dishes). Plus — at the time of this posting, four out of five of us are home for three meals a day. Working at home affords me the ability to be able to cook all those meals, but it doesn’t give me unlimited time to do so! Most days, I need meal prep to quick and simple while avoiding as much mess possible.

In this series of working mom meal ideas, I will be sharing healthy meals we enjoy that I can put together (and clean up from) with a minimum of time – and without breaking the bank.

I’m including “short-cut” and “pantry substitute” options for your convenience. If you’re anything like me, you don’t have time to run to the store just because you’re missing ONE ingredient!

Slow Cooker Cabbage.

Great as a side dish or a veggie-fest lunch.

Ingredient Short-cut option Pantry substitute
1 small head of cabbage, sliced Bag of shredded cabbage (for coleslaw) dehydrated cabbage, rehydrated
2 cloves garlic, minced minced garlic from a jar 1/2 tsp garlic powder
1 onion, sliced 1/3 c. minced onion flakes
tomato sauce, 8 oz. 1/3 c. tomato powder plus 1 c. water
4 tsp. chicken bouillon powder
1/2 tsp. season salt
3 T. soy sauce
1 c. rice  2 c. instant rice*
3 c. water


Choose one item from each row – Combine in slow cooker. Cook three hours on high or six (maximum, or the rice will overcook) on low.


  • I do not care for this dish made with dried cabbage. I love dried cabbage in soups, but, to me, the flavor is too different to work in this dish. It’s not bad, it’s just not… “right.” It’s a personal taste issue.
  • While you can use instant rice, I do not recommend it. It gets too mushy.

Optional: Stir in 2 cups of browned ground meat (or use 2 cups freeze-dried ground beef, sausage or beef TVP and one additional cup of water if you don’t have time to brown the meat).