Loading...
Tender, savory cabbage simmered with smoky bacon and sweet onions. This classic Southern side dish is pure comfort food, ready in about 30 minutes and pairs perfectly with cornbread to soak up every last drop of flavorful potlikker.
Render Bacon and Sauté Aromatics
Simmer the Cabbage
Tender, juicy beef brisket, slow-cooked in the oven until it's fall-apart perfect. A smoky, savory dry rub and a rich braising liquid create an unforgettable Southern classic that's perfect for feeding a crowd.
Fall-apart tender pork shoulder, slow-cooked for hours in a tangy, smoky spice blend. Shredded and tossed in your favorite BBQ sauce, this is the ultimate filling for sandwiches, tacos, or just piling high on a plate. This recipe leans towards a Memphis-style BBQ, known for its flavorful dry rub and tangy sauce.
Crispy, golden-brown oysters with a savory, seasoned cornmeal crust. This classic Southern delicacy is juicy on the inside, crunchy on the outside, and perfect with a squeeze of fresh lemon and a side of tangy tartar sauce.
Classic Southern-style cornbread muffins that are moist, tender, and perfectly sweet. With a golden-brown top and a fluffy interior, they are the ideal companion for chili, BBQ, or enjoyed warm with a pat of butter.
Tender, savory cabbage simmered with smoky bacon and sweet onions. This classic Southern side dish is pure comfort food, ready in about 30 minutes and pairs perfectly with cornbread to soak up every last drop of flavorful potlikker.
This southern recipe takes 35 minutes to prepare and yields 4 servings. At 187.4 calories per serving with 7.74g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Finish and Serve
Omit the bacon. Sauté the onion and garlic in 2 tablespoons of olive oil or vegan butter. Use vegetable broth and add 1/2 teaspoon of smoked paprika for a smoky flavor.
Add 1-2 medium potatoes, peeled and diced, along with the cabbage. You may need to add an extra 1/2 cup of broth and increase the simmering time by 5-10 minutes.
Add one diced jalapeño (with seeds for more heat) along with the onion, or increase the red pepper flakes to 1/2 teaspoon or more.
Swap the bacon with 8 ounces of sliced smoked sausage, such as andouille or kielbasa. Brown the sausage first, remove it from the pot, and stir it back in at the end with the cabbage.
Cabbage is an excellent source of Vitamin C, an antioxidant that is crucial for a strong immune system and healthy skin.
Packed with insoluble fiber, cabbage helps keep the digestive system healthy by promoting regular bowel movements and fueling beneficial gut bacteria.
Vitamin K is essential for blood clotting and plays a vital role in bone health by helping the body absorb calcium.
Cabbage contains various antioxidants and compounds like sulforaphane, which have been shown to help reduce chronic inflammation.
A single serving of this Southern Boiled Cabbage contains approximately 180-220 calories, depending on the thickness of the bacon and whether butter is used.
While it contains bacon, this dish can be part of a balanced diet. Cabbage itself is very healthy—low in calories and high in fiber, vitamins C and K. To make it healthier, you can use less bacon, opt for turkey bacon, or make the vegetarian version.
Absolutely! To make it vegetarian, simply omit the bacon and use olive oil or butter for sautéing. Use vegetable broth instead of chicken broth and add a pinch of smoked paprika to replicate the smoky flavor.
Standard green cabbage is the best choice for this recipe. Its firm leaves hold up well to simmering without becoming overly mushy, and it has a classic, mild flavor that pairs perfectly with the other ingredients.
The key is to not overcook it. Start checking for tenderness around the 15-minute mark. It should be easily pierced with a fork but still have a slight bite. Remember that it will continue to soften from residual heat after you turn off the stove.
Yes, this dish reheats very well. In fact, many people find the flavors are even better the next day. Store it in an airtight container in the refrigerator and reheat on the stovetop or in the microwave.