Southern Cooked Cabbage
User Reviews
5
Southern Cooked Cabbage
Description
This southern style cooked cabbage recipe uses a base of butter and inexpensive bacon bits fried with onion and garlic to build flavor. The prepared vegetables (cabbage cut into strips and chunky potatoes) are simmered in chicken stock combined with salt, a seasoning mix similar to Tony Chachere’s, black pepper, apple cider vinegar, and a pinch of baking soda. The vinegar and baking soda help reduce the cabbage’s natural bitterness and potential for causing gas, while the potatoes further absorb sulfur compounds. Cooking over medium heat until tender yields a soft textured dish that retains flavor balance.
The cabbage benefits from resting in the refrigerator overnight, as the flavors meld and deepen. The dish is traditionally served as a hearty side accompanied by Southern meals and can be reheated gently to maintain texture. The bacon grease and butter remain in the cooking liquid, providing flavor without excessive fat in the finished dish.
For best results, discard the tough outer cabbage leaves before cooking and consider making the dish outdoors or on a separate burner due to the cabbage odor during cooking. Using bacon bits is a cost-effective way to provide smoky depth without using premium bacon.
Ingredients
- 2 tbs butter
- 4 Bacon strips
- 1 onion medium
- 3 cloves garlic
- 2 cups chicken stock
- 1 cabbage head
- 3 potato white, fist sized
- 1 teaspoon salt
- ½ teaspoon seasoning mix USE season-all salt if Tony Chachere's is not available, Tony Cachere's brand
- 1 teaspoon black pepper
- apple cider vinegar splash
- ½ teaspoon baking soda
Instructions
- melt butter over medium heat on the stove top in a frying pan. Cut the bacon into small pieces and fry in the butter. While bacon is frying, give the onion a rough chop and add to the frying pan. Mince the garlic. Just as the onion is becoming translucent (2-3 minutes), add the garlic and cook until fragrant (smells up the kitchen).
- Add all of the ingredients (including the melted butter and bacon grease) to a large sauce pot (6 quart or so). Cut up the cabbage as follows: Cut into quarters and then cut into strips that are about 1-2 inches wide (after removing the hard center core) and place into the large sauce pot. Cover the the cabbage with chicken stock - but if not enough stock, add water to cover. Peel three fist sized potatoes and cut into 1-2 inch squares. Add to the stock pot. Add the salt, Tony chachere's (seaon-all) and pepper. Add the apple cider vinegar and baking soda as well.
- Cook over medium high heat on the stove top by simmering for 10-12 minutes or just until the cabbage is done (try it to know for sure). You may need to add more salt and/or pepper depending on taste.
Notes
- Use inexpensive bacon bits or pieces to add smoky flavor economically.
- The cabbage’s cooking aroma can be strong; cooking outside or on a separate burner helps contain the smell.
- Discard the tougher outer cabbage leaves before preparation for better texture.
- To reduce cabbage-induced gas, add potatoes, vinegar, baking soda, and simmer rather than boil aggressively.
- The dish tastes better after refrigerating overnight, allowing flavors to meld.
- Bacon grease and butter remain in the liquid, adding flavor but not excessive richness to the finished cabbage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 33mg | 11% |
| Sodium | 1165mg | 49% |
| Potassium | 1264mg | 27% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 104.3mg | 116% |
| Calcium | 153mg | 15% |
| Iron | 6.7mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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