Smothered Cabbage

Name: Smothered Cabbage
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: southern_american
Ingredients: 1 pcs cabbage (medium, about 900 g, cored and thinly sliced); 200 g smoked sausage (andouille or kielbasa, sliced into rounds); 1 pcs onion (medium, thinly sliced); 3 pcs garlic (cloves, minced); 2 tbsp butter; 0.5 cup water; 0.5 tsp salt; 1 pinch black pepper; 1 pinch smoked paprika; 1 tbsp apple cider vinegar

RATING

4.4/5(78)

TASTE SCORE

8/10

Tender, silky cabbage slow-cooked with smoky sausage and aromatic onions in a rich, savory pan gravy. This old-fashioned Southern side dish turns humble cabbage into something deeply comforting and incredibly flavorful, perfect alongside cornbread or smothered pork chops.

PREP

10m

COOK

35m

SERVES

1 CUP

286 cal

SERVINGS

METHOD · 6 STEPS

prep
Core and slice the cabbage.
Remove the tough core from the cabbage. Cut into quarters, then thinly slice each quarter into ribbons about 1/4 inch wide. Thinly slice the onion and mince the garlic cloves.
fry · ~8 min
Brown the sausage.
1.Melt the butter in a large skillet or dutch oven over medium heat.
2.Add the sliced smoked sausage in a single layer and cook until deep golden brown, 3 to 4 minutes per side.
3.Transfer the sausage to a plate using a slotted spoon, leaving the rendered fat in the pan.
TIPDon't skip browning — those caramelized sausage bits in the pan build the foundation of your gravy.
saute · ~10 min
Cook down the onions.
1.Add the sliced onion to the same pan with the sausage drippings.
2.Sprinkle with the salt to help release moisture, then stir and cook until the onions are soft and deep golden, 8 to 10 minutes.
3.Add the minced garlic and smoked paprika, cooking just until fragrant, about 30 seconds.
TIPScrape up the browned bits on the bottom as the onions soften — that fond is pure flavor.
simmer · ~20 min
Smother the cabbage.
1.Add the sliced cabbage to the pan in handfuls, stirring as it starts to wilt and make room for more.
2.Pour in the water and the apple cider vinegar, then tuck the browned sausage back into the cabbage.
3.Cover the pan and reduce the heat to low, letting everything simmer for 18 to 20 minutes until the cabbage is completely tender.
TIPStir once halfway through. The cabbage should be silky and slightly darker, not mushy.
simmer · ~4 min
Finish uncovered and season.
1.Remove the lid and increase the heat to medium.
2.Cook for another 3 to 4 minutes, stirring occasionally, until the remaining liquid reduces to a light pan gravy.
3.Season with the black pepper, taste, and adjust salt if needed.
serve
Serve hot, spooning the pan gravy over the top.
Transfer to a serving bowl and serve immediately as a hearty side alongside cornbread, smothered pork chops, or black-eyed peas.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a sharp knife or mandoline to slice the cabbage into thin, even ribbons for consistent tenderness.
2
Browning the sausage until deep golden develops rich, smoky flavor that infuses the entire dish.
3
Scrape up the browned fond from the pan while cooking the onions — it adds depth to the gravy.
4
Add the cabbage in batches; it wilts significantly, so don't overcrowd the pan at once.
5
Taste the cabbage after simmering; it should be silky-tender but not mushy — adjust cooking time if needed.
6
For a thicker gravy, mash a few cooked cabbage pieces into the liquid before reducing.
7
This dish tastes even better the next day — store in the fridge and reheat gently with a splash of water.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Skip the smoked sausage and use 1 tablespoon of smoked paprika and a splash of liquid smoke, plus 2 tablespoons of olive oil, for a deeply savory meatless version.

low fat