Smothered Cabbage is a great Southern and Cajun dish where you cook cabbage slowly with all sorts of seasonings and ingredients until it's really tender and tasty.
The "smothered" part just means you cook it with a lid on, so it stays moist and soaks up all the flavors from everything else you put in.
This easy recipe is super versatile. You can have it as a side dish or even make it the main course. You can mix it up with different meats like smoked turkey, sausage, or ham. Plus, you can adjust the spices to suit your taste.
Jump to:
Why You'll Love It
Southerners really love smothered cabbage because it's super flavorful and comforting. It's usually cooked with things like smoked meat, onions, and spices, so it tastes amazing. Cabbage makes a great match for this juicy, cheesy meatloaf recipe."
Plus, it reminds a lot of people of home-cooked meals and family gatherings, which makes it even more special. The later really rings true with me!
Not only is this one of our favorite ways to eat cabbage, we also love to make a casserole out of it; especially around the holidays. This Southern Cabbage Casserole has always been a tried and true side dish for my family get-togethers.
Ingredients You'll Need
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, though other varieties can be used.
Onion, Bell Pepper, and Celery - often included for additional flavor.
Smoked Bacon - adds a rich, savory flavor.
Spices - salt and black pepper (or Cajun seasoning).
Water - for added moisture and for the cooking process.
Substitions
- Chicken broth instead of water (if you use chicken broth, you probably won't need to add salt).
- Savoy or Napa cabbage instead of the green.
Other Meats to Use
You can certainly swap out the bacon with other kinds of smoked meat such as sliced link sausage or ham hocks. You can also use smoked turkey or diced ham.
How to Make Smothered Cabbage
Just 3 easy steps and a little time is all you need.
Step 1 - fry the bacon then remove it from the pan.
Step 2 - stir-fry the cabbage, onion, bell pepper, and celery in the bacon grease.
Step 3 - add water or broth and crumbled bacon to the pot. Cover and simmer 30-40 minutes. Season to taste!
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 goes great with so many other dishes, so you can pair it with whatever you're cooking up. Try it with:
Frequently Asked Questions
Here are questions people have asked about this recipe:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave before serving. I don't recommend freezing smothered cabbage; it tends to get soggy once thawed.
Green cabbage is the most common, but you can also use Savoy or Napa cabbage for a different texture and flavor.
It usually takes about 30-40 minutes to cook smothered cabbage. It should be tender but not mushy. The exact time depends on how thickly you chop the cabbage and how tender you like it.
More Side Dishes to Try
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
- measuring cup(s)
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
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
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
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!