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Smothered Cabbage
5 from 15 votes

Smothered Cabbage

Smothered Cabbage is a hearty skillet dish combining cubed potatoes, bacon, smoked sausage, and chopped cabbage slow-cooked with garlic, creole seasoning, and optional caraway seeds. The cabbage softens in chicken stock and apple cider vinegar, absorbing savory and tangy flavors, while rendered bacon adds crispiness. This recipe results in a tender, flavorful vegetable and meat medley that works well as a comforting side or main with bold seasoning.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 5
Calories: 300 kcal
Course: Side Dish, Main Course, Lunch, Dinner
Cuisine: American

Ingredients

  • 1 white cabbage or savoy cabbage, 3lb (approx. 1.5kgs
  • 1 onion yellow or red, large
  • 2-3 Bacon or turkey bacon, cut to equal size cubes or stripes, thick slices
  • 3 tablespoon olive oil
  • 2 cups potato cut into one-inch cubes
  • ½ lb smoked sausage approx. 250g, cooked
  • 4 cloves garlic
  • 1 tablespoon creole seasoning (or cajun seasoning)
  • 1 teaspoon caraway seeds (optional)
  • ¾ teaspoon salt (more or less according to preference)
  • 2 tablespoon apple cider vinegar
  • 1 cup chicken stock (preferably low-sodium)

Instructions

    Cup of Yum
  1. Allow a large skillet or pan to heat under medium heat for about 2 minutes. Toast the caraway seeds (optional) until fragrant then set aside.
  2. To the pan, add the bacon and fry until crisp. Remove the cooked bacon using a slotted spoon and set it aside on a paper-lined plate.
  3. In the same pan, add the smoked sausage, and onion. Cook for a further 2-3 minutes, or until the onion is softened and the sausage starts to brown.
  4. Stir in the potatoes, garlic, creole seasoning, garlic, caraway seeds (optional) and salt.
  5. Add the cabbage, apple cider vinegar, olive oil and chicken stock.
  6. Cover the skillet or pan and allow to cook on low heat for 20 minutes, or until the potatoes and cabbage are cooked, stirring from time to time. Add some more water if the cabbage still feels tough (¼ cup at a time, to prevent your smothered cabbage from getting soggy).
  7. Increase the heat to high and remove the cover. Add half of the previously fried bacon and allow the cabbage to cook for a further 10 minutes, or until the pan juices evaporate and the cabbage starts to brown.
  8. Check for salt and adjust the seasoning appropriately. Garnish with the remaining bacon and serve.
  9. Serve your smothered cabbage with any kind of baked or grilled meat, chicken or fish (or, with mashed potatoes, bread or rice dishes as a vegan option).

Notes

  • Add extra water in ¼ cup increments if cabbage needs more tenderness during cooking.
  • Including fats like bacon increases fat-soluble vitamin absorption from cabbage.
  • Optional brown or coconut sugar can sweeten the dish, balancing flavors as cabbage naturally sweetens when cooked.
  • Toast caraway seeds before frying bacon to boost flavor; omit if unwanted.
  • Smaller cabbage pieces reduce cooking time by about 10 minutes.
  • Extra vinegar or lemon juice can be added to enhance bite and brightness.

Nutrition Information

Calories 300kcal (15%) Carbohydrates 31g (10%) Protein 9g (18%) Fat 17g (26%) Saturated Fat 4g (20%) Trans Fat 1g (50%) Cholesterol 16mg (5%) Sodium 609mg (25%) Potassium 837mg (18%) Fiber 7g (28%) Sugar 8g (16%) Vitamin A 878IU (18%) Vitamin C 86mg (96%) Calcium 101mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 300

% Daily Value*

Calories 300kcal 15%
Carbohydrates 31g 10%
Protein 9g 18%
Fat 17g 26%
Saturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 16mg 5%
Sodium 609mg 25%
Potassium 837mg 18%
Fiber 7g 28%
Sugar 8g 16%
Vitamin A 878IU 18%
Vitamin C 86mg 96%
Calcium 101mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.