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Smothered Cabbage

Smothered Cabbage Recipe

Recipe adapted from Cook's Country magazine.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Victor


  • 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


  • 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.