Southern Smothered Cabbage is an easy, flavorful dish made with smoky bacon and seasonings. The cabbage cooks slowly until it's tender and full of flavor. Serve it as a side dish or enjoy it as a main course!
If you love cabbage with smoky, savory flavors, try serving it alongside my Brats in the Oven for an easy dinner!
⭐⭐⭐⭐⭐"I never comment on recipes. I really enjoyed preparing this dish. I'm a Yankee that has lived in Louisiana for 43 years. A Yankan. Half Yankee and half [Cajun]." - David
Quick Look: Smothered Cabbage
- ⏲️Ready in: 1 hour
- 👪Serves: 8
- 🥘Key Ingredients: Cabbage, bacon, onion, bell pepper, celery, seasonings
- 🍳Method: Stovetop
- ⭐Difficulty: Easy
- 👩🍳Texture/Flavor: Tender cabbage simmered with smoky bacon.
- ☀️Best For: Everyday side dishes and holiday meals.
- ✅Why You'll Love It: Easy to make with simple ingredients, all in one pot.
Summarize & Save this content on:
Around the holidays, try my Southern Cabbage Casserole. It's always been a tried and true side dish for my family get-togethers.
Jump to:
Why You'll Love It
There's something about a pot of smothered cabbage simmering on the stove that reminds me of good old-fashioned Southern cooking. The smoky bacon, onions, and seasonings give the tender cabbage so much flavor!
It's the kind of comforting side dish that belongs on the table for a family dinner or holiday gathering. And it goes especially well with my juicy, cheesy Bacon Cheeseburger Meatloaf.
Key Ingredients
Adding onion, bell pepper, and celery, also known as the "trinity" in Cajun cooking, really boosts the flavor of the smothered cabbage.
Cabbage - green cabbage is my choice for this recipe.
Onion, Bell Pepper, and Celery - the trinity adds wonderful flavor as the cabbage cooks.
Smoked Bacon - adds a rich, smoky, savory flavor.
Spices - salt and black pepper (or Cajun seasoning).
Water - adds moisture and helps the cabbage cook until tender.
Substitions
- Chicken broth instead of water (if you use chicken broth, you probably won't need to add salt).
- Try sliced smoked sausage, ham hocks, smoked turkey, or diced ham instead of bacon.
This Smothered Cabbage makes a delicious side dish for my Reverse-Seared New York Strip Steaks. Add my Twice Baked Mashed Potatoes, and you've got yourself a hearty dinner!
How to Make Smothered Cabbage
Just 3 easy steps and a little time is all you need.
Photo 1 - fry the bacon then remove it from the pan.
Photo 2 - stir-fry the cabbage, onion, bell pepper, and celery in the bacon grease.
Photo 3 - add water or broth and crumbled bacon to the pot. Cover and slowly simmer 30-40 minutes. Season to taste!
Anne's Recipe Tips
If you prefer firmer cabbage, skip the water and simply pan-fry or stir-fry the cabbage until it's the texture you prefer.
Want more bacon? Go for it! You can double the bacon for more bacony flavor.
Cabbage is available year round so go ahead and enjoy it as a summer side for that BBQ or with your Thanksgiving and Christmas meals.
What Goes With It
Smothered Cabbage is a delicious side dish for everything from everyday family dinners to holiday meals. Here are a few of my favorite main dishes to serve with it:
Smothered Cabbage FAQs
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. I prefer to use BPA-free glass containers with locking lids like this 18-piece set of glass food storage containers with locking lids from Bayco. I don't recommend freezing smothered cabbage; it tends to get soggy once thawed.
I use green cabbage for this recipe. It holds up well during cooking and becomes nice and tender without turning mushy.
It usually takes about 30-45 minutes to cook until tender. The exact time depends on how thickly you chop the cabbage and how soft you like it.
More Stovetop Side Dish Recipes
If you'd like more easy recipes sent straight to your email, subscribe and get a free 5-day meal plan! How easy is that!
Recipe
Smothered Cabbage
Equipment
- Large pot, dutch oven, or cast iron skillet
Ingredients
- 8 slices bacon
- 1 cup chopped white or yellow onion ½-inch cubes
- 1 cup chopped green bell pepper ½-inch cubes
- ½ cup finely chopped celery ¼-inch cubes
- 1 head cabbage, coarsely chopped 1" to 1-½" cubes
- ½ cup water or use broth for more flavor
- Salt and pepper, to taste or Cajun seasoning
Instructions
- In a large pot or cast iron skillet, fry the bacon until it's crispy brown. Remove the bacon from the pot and set it on paper towels to drain. Crumble when slightly cooled.
- Add the onion, bell pepper, celery, and cabbage to the pot. Stir-fry over medium heat until it's softened (about 10 minutes). Scrape up any bits and pieces of bacon and incorporate them into the mixture!
- Add the water and crumbled bacon to the pot. Mix well and cook covered over medium-low heat (a slow, gentle simmer) for about 30-40 minutes, stirring occasionally; if needed, add another ¼ to ½ cup of water if you notice all the liquid has evaporated. Taste test and add salt and pepper (or Cajun seasoning), to taste. For a spicy kick, serve with hot pepper sauce.
Notes
- Save the bacon grease! After frying the bacon, remove it from the pan but leave the grease behind to cook the onion, bell pepper, and celery. It adds wonderful flavor!
- Watch the cabbage as it cooks. Stir occasionally and add a little more water if needed to keep it from sticking.
- Prefer firmer cabbage? Use less water and cook uncovered, stirring more frequently, until the cabbage reaches your preferred tenderness.
- Don't overcook it. The cabbage should be tender, not mushy. Start checking it toward the end of the cooking time.
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
David says
Hi Anne, just want to let you know that I never comment on recipes. I really enjoyed preparing this dish.I cook alot . I'm a Yankee that has lived in Louisiana for 43 years. A Yankan. Half Yankee and half Cajan.Thank you for your time and effort. By the way this dish goes great with a glass of chilled pinot grigio.
Anne Clark says
Hi David, thank you so much for going back to the recipe just to leave a comment! I'm glad you enjoyed preparing this smothered cabbage and I hope you liked it. Yankan is a clever term! I've never heard it before so it must be an original 🙂 Enjoy the nice Louisiana weather and have a great week!