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Smothered Cabbage Recipe

by victor

A bowl full with smothered cabbage with a spoon inserted.

After trying Smothered Pork Chops which were an instant hit in our family I kept an eye on other ‘smothered something’ recipes. Sure enough, while looking through Cook’s Country magazines I found a recipe for… smothered cabbage. The recipe looked really simple and used only 5 ingredients, not including salt and pepper. Well, this cabbage turned out to be one of my favorite side dishes. I would place it somewhere in the top 3 range. This one is a definite keeper.

So far I’ve tried this side dish with smoked pork butt, brisket, rotisserie chicken and chicken francese and every time it felt like a perfect match. The cabbage comes out very tender with a slight crunch. Combined with the buttery softness of the waxy potatoes it makes a great contrast to grilled or pan-fried meat and poultry. There is a slight touch of sweetness and a hint of tang to this dish that make it so delicious. I can just eat it on its own without any meat.

Top down view of a specked bowl full of smothered cabbage.

If you want to make this smothered cabbage to become a meal on its own, try adding some smoked kielbasa or andouille sausage for that Cajun/Creole taste. I updated the original recipe to optionally include sausage, it adds a ton of flavor to this dish.
Looking for more delicious vegetable side dish recipes? Check these out:

Smothered Cabbage

Smothered Cabbage Recipe

Recipe adapted from Cook's Country magazine.
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Author: Victor

Ingredients

  • 1 large head green cabbage about 2 1/2 lbs, cored and cut into 1-inch pieces
  • 1 yellow onion quartered and sliced thinly
  • 2 medium size Yukon Gold potatoes about 3/4 lb, peeled and cut into 1-inch pieces
  • cups chicken broth
  • 5 Tbsp unsalted butter
  • 2 cups sliced smoked kielbasa or andouille sausage optional
  • tsp salt
  • ½ tsp pepper

Instructions

  • Heat the butter in a large cast iron pot or dutch oven over medium-high heat. Once the butter starts to shimmer, add the sliced onion and saute, frequently stirring until just soft, about 3 minutes. If using sausage, add it together with the onion. Add the rest of the ingredients, stir and bring to boil. Lower the heat to medium-low, cover and simmer until the potatoes are fork-tender, about 15 minutes, stirring occasionally.
  • Increase the heat to medium-high and cook uncovered until all almost all the remaining liquid in the pot has evaporated, stirring gently occasionally, about 12 minutes.

 

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