Smothered Cabbage and Potatoes

updated Jul 13, 2023
Smothered Cabbage and Potatoes

This classic Southern dish is the epitome of comfort food.

Serves4 to 6

Prep10 minutes

Cook45 minutes

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Smothered cabbage and potatoes
Credit: Photo: Jenny Huang | Food Stylist: Thu Buser | Prop Stylist: JoJo Li

As soon as the weather drops below a certain temperature, it’s hard for me to muster up any excitement about cold dishes. Instead, I instinctively start craving foods that warm me up inside. Smothered cabbage and potatoes does just that.

This Southern classic celebrates two of winter’s staple vegetables — cabbage and potatoes — and is the epitome of comfort. It’s full of flavor from the bacon and Cajun seasoning, and it’s incredibly easy to make. To serve it as a main, toss a fried egg on top or pair it with a slice of cornbread. Or, serve alongside roasted chicken or pork chops.

The best part? Smothered cabbage and potatoes makes for some pretty great leftovers, so you’ll have something quick and easy in the fridge to heat up during the week.

Credit: Photo: Jenny Huang | Food Stylist: Thu Buser | Prop Stylist: JoJo Li

Smothered Cabbage and Potatoes

This classic Southern dish is the epitome of comfort food.

Prep time 10 minutes

Cook time 45 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 1/2

    medium yellow onion

  • 3 cloves

    garlic

  • 12 ounces

    Yukon Gold potatoes (3 medium or 1 large)

  • 1

    small head savoy cabbage (about 1 1/2 pounds)

  • 4 slices

    thick-cut bacon

  • 5 tablespoons

    unsalted butter

  • 1 1/2 cups

    low-sodium chicken broth

  • 1 1/2 teaspoons

    Cajun seasoning

  • 1 teaspoon

    kosher salt

Instructions

  1. Finely chop 1/2 medium yellow onion (about 1/2 cup) and mince 3 garlic cloves (1 tablespoon). Peel and dice 12 ounces Yukon Gold potatoes into 1-inch pieces (2 to 2 1/2 cups). Quarter 1 small head savoy cabbage through the core, then cut the core from each piece and discard. Cut crosswise into 1-inch wide strips (about 8 cups).

  2. Place 4 slices thick-cut bacon in a single layer in a Dutch oven. Cook over medium-high heat, flipping occasionally, until browned and crisp, 9 to 10 minutes. Transfer the bacon to a cutting board.

  3. Reduce the heat to medium. Add the onions and cook until softened, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add 5 tablespoons unsalted butter and stir until melted.

  4. Chop the bacon into small pieces. Add the bacon, potatoes, and cabbage to the pot and stir until combined. Add 1 1/2 cups low-sodium chicken broth, 1 1/2 teaspoons Cajun seasoning, and 1 teaspoon kosher salt, and stir to combine. Cover and simmer, stirring occasionally, until the potatoes are tender, 15 to 17 minutes.

  5. Uncover and cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.