Best 16 Smothered Cabbage Recipes

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Cabbage, a versatile and budget-friendly vegetable, takes center stage in this collection of delectable smothered cabbage recipes. From classic Southern comfort food to innovative fusion dishes, these recipes offer a diverse range of flavors and cooking techniques to tantalize your taste buds. Whether you prefer a quick and easy weeknight meal or an impressive dish for a special occasion, you'll find a recipe here to suit your needs. Get ready to savor the tender, savory goodness of smothered cabbage, cooked to perfection with aromatic spices, rich sauces, and an array of delicious accompaniments.

Here are our top 16 tried and tested recipes!

SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE



Smothered Pork Chops with Apples, Onions and Cabbage image

Provided by Food Network

Categories     main-dish

Time 2h5m

Number Of Ingredients 24

1/2 cup olive oil
2 Granny Smith apples, peeled, cored and cut into thick wedges
2 cups thinly sliced onions
3 pounds savoy or napa cabbage (1 head)
1 cup chicken stock
4 double cut pork chops
2 teaspoons Essence, recipe follows
2 teaspoons kosher salt
1/4 cup all-purpose flour
1 cup Calvados
1/2 teaspoon caraway seeds
2 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped marjoram
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
  • Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
  • Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
  • Serve the pork chops with the cabbage and pan juices.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

SMOTHERED CABBAGE



Smothered Cabbage image

This down-home dish is a family favorite. The addition of a ham hock and pork shank add richness and a depth of flavor that can't be beaten. It's perfect for a holiday or everyday meal, and leftovers freeze well.

Provided by Sandra Garth

Categories     Side Dish

Time 3h35m

Yield 8

Number Of Ingredients 7

4 quarts water
1 medium ham hock
1 large pork shank
2 tablespoons bacon drippings
1 large head cabbage - washed, cored, quartered, and cut into 2-inch slices
salt and freshly ground black pepper to taste
2 ½ cups chicken broth

Steps:

  • Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer until meat is cooked through, about 2 hours. Drain and set meat aside to cool to room temperature, about 20 minutes.
  • Remove meat from pork shank, chop into bite-sized pieces, and place in a bowl. Remove skin and meat from ham hock, chop into very small pieces, and add to the bowl, omitting skin if you prefer.
  • Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot, but not smoking. Add 1/4 of the cabbage to the hot skillet and saute until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage, cooking until slightly wilted, about 3 minutes, followed by another 1/4 of the meat mixture. Repeat until all cabbage and meat have been added. Season with salt and pepper. If mixture sticks to the skillet, add 1 to 2 tablespoons chicken broth.
  • Slowly add remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer until cabbage is tender, 30 to 45 minutes.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 9.4 g, Cholesterol 30.8 mg, Fat 9.3 g, Fiber 3.9 g, Protein 9.6 g, SaturatedFat 3.2 g, Sodium 448.7 mg, Sugar 5.4 g

SOUTHERN SMOTHERED CABBAGE



Southern Smothered Cabbage image

Looking for the perfect match for your black-eyed peas this New Year? Look no further. It's a New Orleans tradition, after all.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables

Time 50m

Yield 6

Number Of Ingredients 10

6 slices bacon
1 small onion, chopped
1 stalk celery, chopped
½ red bell pepper, chopped
1 teaspoon cayenne pepper
1 teaspoon parsley flakes
1 teaspoon ground mustard
½ teaspoon ground black pepper
1 head green cabbage - cored, quartered, and cut into 1/2-inch strips
1 tablespoon apple cider vinegar

Steps:

  • Fry bacon in a large skillet over medium-high heat until crispy, about 5 minutes. Remove bacon from skillet and drain on a plate lined with paper towels; reserve bacon grease in the skillet. Crumble bacon into a bowl when cool and set aside.
  • Add onion, celery, and red bell pepper to the bacon grease in the skillet. Cook over medium heat until softened, about 3 minutes. Add cayenne, parsley, mustard, and black pepper and cook 2 minutes. Add cabbage; cover and cook 10 minutes. Uncover, increase heat to high, and cook, stirring often, until cabbage is wilted and tender, about 10 additional minutes.
  • Add apple cider vinegar and reserved crumbled bacon to the skillet and toss to coat. Serve immediately.

Nutrition Facts : Calories 112.4 calories, Carbohydrate 13.9 g, Cholesterol 10.1 mg, Fat 4.3 g, Fiber 5.6 g, Protein 6.4 g, SaturatedFat 1.3 g, Sodium 254 mg, Sugar 7.3 g

SOUTHERN FRIED SMOTHERED CABBAGE



Southern Fried Smothered Cabbage image

I created this recipe because raising a family isn't cheap and cabbage is. To make this a one-dish meal, substitute the bacon with a pound of coined Polish sausage or kielbasa.

Provided by Linda T.

Categories     Side Dish     Vegetables

Time 40m

Yield 2

Number Of Ingredients 6

4 strips bacon, cut into 1-inch pieces, or more to taste
1 medium head cabbage - cored, cut into eighths, and sliced
2 cups water
½ teaspoon cayenne pepper
salt to taste
1 packet sugar substitute (such as Equal®)

Steps:

  • Heat a large, lidded cast iron pot over medium-high heat. Add bacon and fry until browned but not crispy, about 5 minutes. Quickly add cabbage pieces and water, in that order. Cover the pot with the lid and allow cabbage to steam, about 1 minute. Season with cayenne pepper and salt and boil for 15 minutes.
  • Remove lid and reduce heat to a high simmer. Cook until all liquid has evaporated and cabbage is browning in the bottom of the pot and wilted but not soggy, about 10 minutes more. Scrape the bottom of the pot regularly and turn cabbage to prevent sticking.

Nutrition Facts : Calories 216.9 calories, Carbohydrate 26.9 g, Cholesterol 20.4 mg, Fat 8.3 g, Fiber 11.5 g, Protein 13.2 g, SaturatedFat 2.7 g, Sodium 594 mg, Sugar 14.6 g

KIELBASA WITH SMOTHERED CABBAGE AND MASHED POTATOES



Kielbasa with Smothered Cabbage and Mashed Potatoes image

Categories     Potato     Quick & Easy     Sausage     Cabbage     Simmer     Gourmet

Yield Serves 2

Number Of Ingredients 7

1 tablespoon vegetable oil
3/4 pound smoked kielbasa (Polish sausage), cut into 1-inch pieces
4 cups chopped cabbage
1 onion, sliced thin
3/4 pound yellow-fleshed or russet (baking) potatoes
1/4 cup milk
1 tablespoon unsalted butter, cut into bits

Steps:

  • In a large heavy skillet heat the oil over moderate heat until it is hot but not smoking and in it brown the kielbasa. Add the cabbage and the onion and cook the mixture, stirring occasionally, until the cabbage is browned. Add 1 1/2 cups water and simmer the mixture, covered partially, for 15 to 20 minutes, or until the cabbage is tender.
  • While the mixture is simmering, in a steamer set over boiling water steam the potatoes, peeled and cut into 3/4-inch pieces, covered, for 12 minutes, or until they are very tender, transfer them to a bowl, and mash them with a potato masher. Add the milk, scalded, 3 tablespoons hot water, the butter, and salt and pepper to taste and stir the potato mixture until the butter is melted. Serve the kielbasa mixture on the mashed potatoes.

SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE



Smothered Pork Chops With Apples, Onions and Cabbage image

Make and share this Smothered Pork Chops With Apples, Onions and Cabbage recipe from Food.com.

Provided by Eric R.

Categories     One Dish Meal

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 15

4 double cut pork chops
2 teaspoons kosher salt
1/4 cup all-purpose flour
1/2 cup olive oil
2 granny smith apples, peeled, cored and cut into thick wedges
2 cups thinly sliced onions
3 lbs savoy cabbage (1 head) or 3 lbs napa cabbage (1 head)
1 cup chicken stock
1 cup calvados
1/2 teaspoon caraway seed
2 bay leaves
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped marjoram

Steps:

  • Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
  • Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
  • Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
  • Serve the pork chops with the cabbage and pan juices.
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly.

PORK TENDERLOIN SMOTHERED IN CABBAGE



Pork Tenderloin Smothered in Cabbage image

This recipe is from the Chicago Tribune Magazine. It is an elegant dish ideal for your next dinner party; yet the preparation is surprisingly easy.

Provided by shelbyrose

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs green cabbage
1/4 cup flour
1/2 teaspoon sweet paprika
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper (white preferred)
1 -1 1/2 lb whole pork tenderloin
3 tablespoons butter
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 cup white wine (riesling is recommended)
3/4 cup milk
1 teaspoon prepared horseradish
2 teaspoons mustard (grainy preferred)
cayenne, to taste

Steps:

  • Preheat oven to 350 degrees.
  • Trim outer leaves of the cabbage; core and cut into 1 inch thick shreds.
  • Blanche in boiling salted water for 5 minutes.
  • Drain and rinse under cold water to cool.
  • In a small bowl, combine flour, paprika, salt and pepper.
  • Remove 2 tablespoons of the flour mixture and set aside.
  • Dust the tenderloin in the remaining flour.
  • In a deep casserole or Dutch oven, heat 1 tablespoon each butter and oil.
  • Add pork and turn to brown on all sides over medium-high heat, 5 to 7 minutes.
  • Remove meat and set aside.
  • Add onion and blanched cabbage to the casserole.
  • Cook uncovered over medium heat, stirring occasionally until softened, about 8 minutes.
  • In a small saucepan, heat remaining 2 tablespoons butter with reserved flour mixture; stir with a whisk over low heat until mixture is golden brown.
  • Add wine and milk, continuously stirring until a smooth sauce forms.
  • Add horseradish, mustard and cayenne.
  • Stir sauce into cabbage mixture.
  • Nestle the tenderloin into the cabbage so that it is completely covered.
  • Cover the casserole and bake for 25 to 30 minutes, or until pork remains slightly pink in the center.
  • Carve the meat into medallions.
  • Make a bed of cabbage on each of 4 dinner plates and portion the pork atop the cabbage.
  • If desired, serve steamed new potatoes on the same plate.
  • Drink dry riesling or a lightly chilled pinot noir wine as the perfect accompaniment.

SMOTHERED CABBAGE AND ONIONS (SOUTHERN STYLE MEATLESS)



Smothered Cabbage and Onions (Southern Style Meatless) image

Make and share this Smothered Cabbage and Onions (Southern Style Meatless) recipe from Food.com.

Provided by Tunisia I.E.Al-Sala

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 whole cabbage
1 whole red onion
1/2 white onion
4 carrots
4 big potatoes
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons seasoning salt
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon black pepper

Steps:

  • Dice onions, and all other ingredients chop into medium size pieces.
  • Place in a medium to large size pot and cover 1/4 the way with water. Add all seasonings and cook on medium for about 30 minutes makings sure to stir every 15 miutes. Make sure you cook until tender.

MS. ANGELA'S SMOTHERED CABBAGE



Ms. Angela's Smothered Cabbage image

My best friend and I make this every year on New Year's Day, and it's so delicious! We always serve it with homemade cornbread, black eyed peas, Champagne, and ham. Happy New Year, everyone!

Provided by MadelynDub

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 pound ground pork
1 tablespoon Creole seasoning (such as Tony Cachere's®)
salt to taste
1 head cabbage, cut into 2-inch squares
½ (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), or more to taste

Steps:

  • Heat oil in a large pot over medium heat. Add onion, green pepper, and garlic. Cook and stir until browned, about 5 minutes. Add pork, Creole seasoning, and salt. Cook until pork is browned, 5 to 7 minutes. Do not drain.
  • Arrange cabbage over pork; cover with diced tomatoes. Add lid and reduce heat to medium. Cook, without stirring, until cabbage is wilted, 15 to 20 minutes. Stir and taste for seasoning.

Nutrition Facts : Calories 262.7 calories, Carbohydrate 15.6 g, Cholesterol 49 mg, Fat 15.7 g, Fiber 5.9 g, Protein 16.6 g, SaturatedFat 4.7 g, Sodium 431.4 mg, Sugar 7.6 g

SMOTHERED CABBAGE/YELLOW SQUASH



SMOTHERED CABBAGE/YELLOW SQUASH image

My family loves this dish. it's quick and easy low in calories.

Provided by Tina Meeks

Categories     Vegetables

Time 25m

Number Of Ingredients 8

1 large head cabbage washed and cut up
2-3 medium fresh yellow squash cut into slices
1 medium green bell pepper sliced or chopped
1 medium onion chopped
1 clove garlic chopped
1 tsp salt and pepper to taste
1 Tbsp olive oil, extra virgin
1/2 tsp paprika

Steps:

  • 1. In large skillet heat olive oil,add onions,bell pepper and garlic,saute until they are soft. Add chopped cabbage stirring to insure all veg cook evenly add squash,salt and pepper and paprika let simmer stir once or twice cover and let simmer 10 min or so until squash is tender.

SMOTHERED CABBAGE WITH CARROTS & SWEET PEPPERS



Smothered Cabbage with carrots & Sweet Peppers image

This was a quick side dish meal idea for dinner the other day, using ingredients I had in the fridge. The carrots and sweet peppers makes the dish very colorful and they are also quite tasty. Simple, Quick and easy is always the best way to go when you are trying to get dinner on the table quickly. I served it with Grilled Pork...

Provided by Rose Mary Mogan

Categories     Vegetables

Time 40m

Number Of Ingredients 8

1 small head of cabbage
4-5 small mini sweet peppers (red, orange, yellow)
1 1/2 Tbsp chopped chive
1 medium onion, sliced & separated
4 medium carrots, washed peeled & sliced on the diagonal
kosher salt & pepper to taste
2 Tbsp each butter & olive or canola oil
3-4 clove garlic minced (optional)

Steps:

  • 1. Cut cabbage in half, then remove the core, by making a V shaped deep cut on either side of the core, then remove. Using a sharp knife cut cabbage half again creating a wedge then slice into thick shreds. Repeat till entire cabbage is cut up. Add to a large bowl.
  • 2. Peel & Slice Onion, carrots and sweet peppers into medium slices and separate, then add to bowl of cabbage.
  • 3. Add oil & butter to a large skillet, and turn on medium high heat.
  • 4. Then wash vegetables and add to skillet, add salt and pepper, minced garlic if desired, and chopped chive. Cover with tight fitting lid, and allow to cook till tender, stirring occasionally till vegetables are tender, about 25 minutes or so.
  • 5. Remove from heat, & serve while still hot.

SMOTHERED CABBAGE



Smothered Cabbage image

This cabbage dish is a meal in itself I usually just throw together some hot water cornbread and dig in!!

Provided by iris mccall

Categories     Other Main Dishes

Time 1h20m

Number Of Ingredients 8

2 medium cabbage heads, cleaned and cut up
2 small onion,diced
1 large ham steak,cooked and cubed
1/2 tsp celery seed
1 Tbsp minced garlic
4 slice bacon, thick cut
1 pt chicken stock, light
salt and pepper as needed and a dash of sugar

Steps:

  • 1. Gather ingredients. Clean and cut up cabbage to the chew that you desire, set aside. heat Dutch oven and fry up cubed ham steak in small amount of oil or brown your ham steak and cut up after browning. Remove from dutch oven and drain on paper towels
  • 2. Put bacon in the pot and brown until crisp. remove and drain. add onions, garlic ,celery seed. When onions and garlic are softened add cabbage and simmer until tender about 40 minutes. Cut off pot add cubed ham steak and bacon put the lid back on and let sit covered for another 20 minutes. Add chicken stock only if there is a significant reduction in liquid and there should not be. We know cabbage gives up a lot of liquid. This is just in case. I use chicken stock instead of water so the cabbage does not lose it's flavor.

"UNWRAPPED EGG ROLL" - SMOTHERED CABBAGE CASSEROLE



My family says this side dish tastes like an egg roll without the wonton wrapper! A good way to use cabbage, and a quick and easy side dish. Plus, I've added several short cuts at the end. Give this a try!

Provided by Viclynn

Categories     Vegetable

Time 1h5m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 7

4 tablespoons oil
1 medium yellow onion, chopped
1 large potato, peeled and chopped
1 green cabbage, chopped
4 carrots, 1 inch pieces
1 (10 1/2 ounce) can cream of celery soup
3/4 cup chicken broth

Steps:

  • Heat oven to 350. Butter 3 quart casserole.
  • Heat oil - sauté onion and potato until soft. Stir in cabbage.
  • and carrots. Stir in soups. Bring to boil.
  • Transfer to casserole and cover. Bake 30 minute
  • Remove cover. Bake 30 additional minute.
  • SHORT CUTS:.
  • - Use 1 bag of cole slaw mix in place of the cabbage and carrots.
  • - Use 1 can of chopped potatoes, drained.
  • - Use 1 can of sliced carrots, drained.
  • - Use only 1 tbl. oil and cook onions in small bowl in microwave for 2 minutes.

Nutrition Facts : Calories 343.1, Fat 17.7, SaturatedFat 2.8, Cholesterol 8.2, Sodium 796.1, Carbohydrate 42.8, Fiber 9.8, Sugar 13.9, Protein 7.8

SMOTHERED PORK CHOPS & CABBAGE



Smothered Pork Chops & Cabbage image

One of my family favorites!

Provided by Kima McCartney

Categories     Steaks and Chops

Time 1h30m

Number Of Ingredients 12

8 c red cabbage, coarsely shredded
4 c apples, chopped
2 c red onion, sliced
1.5 c chicken broth
1/4 c red wine vinegar or cider vinegar
2 tsp grated lemon peel
1/4 tsp salt
1/4 tsp pepper
1 bay leaf
6 pork rib or loin chops, 3/4" thick
1 c cranberry juice cocktail
1/4 c fresh parsley, chopped

Steps:

  • 1. Cover and cook all ingredients except pork chops, cranberry juice and parsley in dutch oven over medium heat 10 minutes, stirring occasionally; reduce heat to medium-low.
  • 2. Cook 20 minutes, stirring occasionally.
  • 3. Trim fat from pork.
  • 4. Stir cranberry juice into cabbage mixture; add pork.
  • 5. Heat to boiling; reduce heat.
  • 6. Cover and simmer about 45 minutes or until pork is tender.
  • 7. Remove bay leaf.
  • 8. Serve cabbage over pork chops.
  • 9. Sprinkle with parsley.

SMOTHERED GREEN CABBAGE



Smothered Green Cabbage image

Especially good with smoked pork chops or a pork roast. Also wonderful for lunch with homemade corn bread fresh from the oven.

Provided by Debster

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 head cabbage, coarsely chopped,core removed
1/4 cup butter or 1/4 cup margarine
2 tablespoons bacon drippings
garlic, chopped to taste or 1/4 teaspoon instant minced garlic
1 teaspoon caraway seed
salt
pepper
1 (10 3/4 ounce) can cream of mushroom soup, undiluted

Steps:

  • Melt butter and bacon drippings in large saucepan or Dutch oven.
  • Add cabbage; cook and stir over medium heat until cabbage is tender/crisp, about 10 minutes.
  • Add garlic, caraway seeds, salt and pepper.
  • Stir in soup; heat through and serve.

SAUSAGE SMOTHERED IN RED CABBAGE



Sausage Smothered in Red Cabbage image

My grandmother used to make this one. To pamper your budget, serve this with mashed potatoes, mustard pickle and pumpernickel bread.

Provided by Karen Long

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 5

Number Of Ingredients 10

1 small head red cabbage, shredded
1 apple, cored and diced
3 teaspoons salt, divided
1 tablespoon lemon juice
½ cup water
1 tablespoon butter
1 small onion, chopped
⅛ teaspoon ground black pepper
1 tablespoon wine vinegar
1 pound kielbasa sausage, cut into 1 inch pieces

Steps:

  • Place the cabbage in a large kettle, and add the diced apple, 2 teaspoons of the salt, lemon juice, and 1/2 cup water. Bring to a boil then simmer, covered, about 15 minutes stirring occasionally.
  • In hot butter, saute the onion until golden. Add the onion to the cabbage along with 1 teaspoon salt, pepper, vinegar and sausage. Cook, covered, 20 to 30 minutes until sausage is heated through. To serve, spoon the cabbage onto a heated platter, topping it with the sausage.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 15.7 g, Cholesterol 66 mg, Fat 27.3 g, Fiber 3.1 g, Protein 13 g, SaturatedFat 9.9 g, Sodium 2296.8 mg, Sugar 8.7 g

Tips:

- **Choose the Right Cabbage:** Select a firm, compact cabbage with tightly packed leaves. Look for one that is heavy for its size, as this indicates a high water content, which is essential for smothering. - **Wash the Cabbage Thoroughly:** Remove any wilted or damaged outer leaves. Cut the cabbage into wedges or quarters, then rinse it under cold water to remove any dirt or debris. - **Season the Cabbage Generously:** Don't be shy with the salt and pepper. Cabbage is a hearty vegetable that can handle bold flavors. You can also add other seasonings like garlic powder, onion powder, or paprika. - **Use a Large Skillet or Dutch Oven:** Make sure you have a large enough pan to accommodate the cabbage and all of the other ingredients. A 12-inch skillet or Dutch oven is a good option. - **Add Enough Liquid:** The liquid is what helps to smother the cabbage and create a flavorful sauce. You can use water, chicken broth, or beef broth. If you're using water, you may want to add a bouillon cube or some Better Than Bouillon to enhance the flavor. - **Bring the Liquid to a Boil, Then Reduce the Heat:** This will help to quickly cook the cabbage and prevent it from becoming mushy. - **Cover the Pan and Simmer:** Once the liquid is boiling, reduce the heat to low, cover the pan, and simmer the cabbage until it is tender, about 30 minutes. - **Stir Occasionally:** Give the cabbage a stir every now and then to ensure that it is cooking evenly. - **Add Other Ingredients:** Once the cabbage is tender, you can add other ingredients like bacon, sausage, or ham. You can also add vegetables like onions, peppers, or carrots. - **Thicken the Sauce:** If you want a thicker sauce, you can add a cornstarch slurry (made by mixing cornstarch with water) or a roux (made by cooking flour and butter together). - **Serve Hot:** Smothered cabbage is best served hot, with a side of mashed potatoes, rice, or noodles.

Conclusion:

Smothered cabbage is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover cabbage. With its simple ingredients and flavorful sauce, smothered cabbage is sure to be a hit with your family and friends. So next time you're looking for a quick and easy side dish, give smothered cabbage a try. You won't be disappointed!

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