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.
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’ve been smoking those in my little smokehouse, they are a delicious addition to many meals. 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 Recipe
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
- 1½ cups chicken broth
- 5 Tbsp unsalted butter
- 2 cups sliced smoked kielbasa or andouille sausage optional
- 1½ 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.
Rebecca
Made this tonight and it was amazing with the pork loin and mushroom sauce! Added carrots to the onions and served red with rice.
victor
Glad to hear that, Rebecca. Love this smothered cabbage recipe, one of my favorite side dishes.
Joanie
Sooooo yummy!! Made for St. Patrick’s Day! I will make much more often! I did add some butter and garlic for a little extra flavor. Just so delish and easy!
Rebecca
I have been making this for 30 years! It’s absolutely wonderful with smoked sausage or kielbasa. If you like this you would also like volcano potatoes. Same ingredients but different proportions. I LOVE cabbage and potatoes cooked together in any way shape or form. Both are also wonderful with carrots cooked in this.
Karina
I so glad I tried this recipe! I am addicted now. It’s so good! I like adding some bacon bits to this smothered cabbage and it’s like a full meal.
victor
Good to hear that, Karina! Enjoy!
1workngirl
OMG, just finished a second bowl. I love cabbage but first time trying Yukon Gold. I see the hype! This was a complete meal for me sans protein. Very filling and just delicious. I especially appreciate your informative narrative with each recipe as I always learn something. Thank you!
victor
Thank you, 1workngirl. Comments such as yours is what keeps me inspired and motivated. Glad you liked the recipe.