Smothered Cabbage

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.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 133kcal

Author Anne Clark

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

Smothered cabbage goes great with:

Cajun Butter Chicken

Dutch Oven Roast

Baked Salmon

Cream of Mushroom Pork Chops

Southern Meatloaf

Storing Leftovers

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.

Nutrition