There’s nothing quite like a plate of perfectly cooked Southern-style cabbage. For me, it’s more than just a dish; it’s a taste of home, a comforting memory of growing up with the incredible flavors created by our aunties, grandmas, and church ladies. This recipe captures that timeless tradition, delivering a soft, buttery texture and layers of deep, savory flavor that only come from slow cooking it just right.
Over the years, I’ve perfected this method, testing every trick and tip to ensure you achieve that authentic Southern taste without any guesswork. Prepare yourself for a dish that embodies the very essence of soul food: hearty, flavorful, and made with an abundance of love.
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While cabbage can be prepared in countless ways – fried, steamed, or boiled – the Southern method involves a slow simmer on the stovetop, allowing rich spices and a flavorful broth to infuse every tender leaf. This traditional approach transforms humble cabbage into an extraordinary side dish, deeply satisfying and packed with soul.
What Makes Southern Cabbage So Special?
Southern-style cabbage stands apart from other cabbage preparations due to a harmonious blend of traditional ingredients and patient cooking techniques. It’s not just about cooking cabbage; it’s about infusing it with a distinct character that speaks to generations of culinary heritage.
- Smoky, Savory Foundation: The cornerstone of Southern cabbage flavor comes from its smoky companions. Whether it’s the rich, rendered fat of bacon, the deep, complex notes of ham hocks, or the lighter but equally flavorful smoked turkey, these meats provide an irreplaceable depth. The rendered fat from these ingredients, especially bacon grease or good quality butter, is often used to sauté aromatics, building a foundational layer of savory richness that permeates every strand of cabbage. This isn’t just about adding meat; it’s about leveraging its smoky essence to transform the entire dish.
- The Art of Slow Simmering: Unlike quick stir-fries or crisp sautés, Southern cabbage demands time and patience. It’s simmered low and slow, allowing the cabbage leaves to break down gently, absorbing all the aromatic liquids and seasonings. This extended cooking time is crucial for achieving that signature ultra-tender, almost melt-in-your-mouth consistency, far from the crunchy texture of raw or lightly cooked cabbage. It’s a method that ensures every bite is fully infused with flavor, creating a deeply comforting experience.
- Bold, Yet Simple Seasonings: Southern cuisine is known for its ability to extract maximum flavor from humble ingredients. For cabbage, this means a thoughtful combination of onion and garlic, providing an aromatic base. Salt and black pepper are essential, but often a touch of heat from red pepper flakes or the complex blend of Creole seasoning is added to elevate the profile without overwhelming the cabbage’s natural sweetness. These seasonings are not just sprinkled on top; they are cooked into the dish, becoming an integral part of its identity.
- A Buttery, Comforting Finish: A final touch of butter is my mama’s secret, and it’s absolutely non-negotiable for that extra special finish. Butter doesn’t just add richness; it contributes to the silky, luxurious mouthfeel of the cooked cabbage, making it incredibly satisfying. It rounds out the smoky and savory notes, leaving you with a comforting and utterly delicious side dish that feels both indulgent and homey.
Essential Southern Style Cabbage Ingredients
Crafting authentic Southern-style cabbage doesn’t require an extensive list of exotic ingredients. In fact, its beauty lies in transforming a handful of simple, readily available items into a dish bursting with flavor. You likely have most of these staples in your kitchen right now:
- Fresh Cabbage: The star of our show. A firm, vibrant green head of cabbage is all you need. Look for one that feels heavy for its size with tightly packed leaves.
- Unsalted Butter: Essential for sautéing and adding a rich, smooth finish. Unsalted butter allows you to control the overall saltiness of the dish.
- Garlic: Freshly minced garlic provides a pungent, aromatic base that enhances all the other flavors.
- Broth: Chicken, beef, or vegetable broth adds significant depth and liquid for simmering, far superior to plain water. I typically use chicken broth for its versatility.
- Smoked Sausage or Bacon: This is where much of the signature smoky, savory flavor originates. Andouille sausage is a fantastic choice, but thick-cut bacon, ham hocks, or even smoked turkey can be used for variations.
- Salt and Pepper: Fundamental seasonings to balance and highlight the natural flavors of the cabbage and smoked meat. Freshly ground black pepper is always recommended for the best taste.
Preparing Your Cabbage: A Guide to Cutting
Properly cutting your cabbage is crucial for even cooking and a pleasant texture. A quality, sharp knife makes all the difference here, allowing for clean cuts and minimizing effort. While there are many ways to slice cabbage, I’ve found that breaking it down into quarters first is the most manageable and effective method for this slow-cooked recipe.
- Remove Outer Leaves: Begin by peeling off any wilted, damaged, or excessively dirty outer leaves. These can be tough and may carry impurities. You want to get down to the fresh, vibrant green leaves beneath.
- Cut the Cabbage in Half: Place the whole cabbage on a stable cutting board, with the stem side facing down. Using a sharp, large knife, carefully slice the cabbage straight down the middle from top to bottom, through the core.
- Cut into Quarters: Take each half and place it cut-side down. Slice each half in half again, creating four distinct wedges. This makes the cabbage much easier to handle and core.
- Remove the Core: For each wedge, locate the tough, white triangular core at the bottom. Lay the wedge flat on your cutting board and use your knife to carefully cut out the core at an angle. The core is fibrous and won’t soften as much as the leaves, so removing it ensures a more uniform, tender dish.
- Chop into Strips: Once the core is removed, you can chop each wedge into strips. Aim for strips that are about ½ to ¾ inch wide. Consistency is key here; similarly sized strips will cook down evenly, ensuring every bite has the same wonderful tender texture. Avoid overly thin strips, as they can become mushy, and overly thick pieces, which will take longer to cook.
The Art of Southern Cabbage Seasoning
The magic of Southern cabbage lies not just in the slow cooking, but in the thoughtful layers of seasoning that build profound flavor. While some might simply cook cabbage in water, I firmly believe in elevating the experience with a few key additions.
First and foremost, chicken broth (or beef/vegetable broth) is a game-changer. I incorporate broth into almost all my greens, including collard greens, because it provides a richer, more complex liquid base than water alone. As the cabbage simmers, it absorbs this savory liquid, becoming incredibly flavorful from the inside out.
Onions and garlic are the indispensable aromatic foundation. Their pungent, sweet, and savory notes release as they gently cook, creating a fragrant base that elevates the entire dish. They are truly the unsung heroes of many Southern recipes, providing depth and warmth.
For that quintessential Southern smoky flavor, Andouille sausage is a top choice. Originating from Louisiana cuisine, this double-smoked pork sausage boasts a spicy, robust flavor that perfectly complements the sweetness of the cabbage. If you’re looking for an alternative, you can often find chicken Andouille sausage at stores like Trader Joe’s, offering a slightly leaner but still flavorful option.
Finally, butter is integral for both flavor and texture. It imparts a luxurious richness and helps create that incredibly tender, almost silken consistency that defines truly great Southern cabbage. When cooked slowly with butter, the cabbage literally glides off your fork, a testament to its comforting and satisfying qualities.
Step-by-Step: Cooking Cabbage on the Stove
Creating this delicious Southern-style cabbage on your stovetop is a straightforward process, yielding incredibly flavorful results. Here’s a detailed guide to ensure your cabbage turns out perfectly tender and seasoned. For precise measurements and a printable version, refer to the full recipe card at the bottom of this post.
- Prepare the Cabbage: Begin by cutting your head of cabbage as described in the previous section. Slice it in half, then into quarters, remove the tough core from each wedge, and finally chop it into manageable strips. Aim for consistent strip sizes to ensure even cooking.
- Heat the Pot: Place a large Dutch oven or a heavy-bottomed pot on your stovetop over medium-high heat. A Dutch oven is ideal because its heavy construction helps retain heat and ensures even cooking, which is perfect for simmering.
- Cook the Smoked Meat: Add the butter and your sliced smoked sausage (or bacon, if using) to the hot pot. Cook for 3-4 minutes, stirring occasionally, until both sides of the sausage are nicely browned and cooked through. If using bacon, cook until crisp, then remove and crumble, leaving the rendered fat in the pot. This step is crucial for building the foundational smoky flavor.
- Sauté the Garlic: Reduce the heat slightly if needed, then add the minced garlic to the pot. Stir continuously for about 30-60 seconds, until it becomes fragrant. Be careful not to burn the garlic, as this can make it bitter.
- Add Cabbage and Broth: Carefully add all the sliced cabbage to the pot. It will likely pile high and seem like a lot, but don’t worry—cabbage wilts down significantly as it cooks. Pour in your chosen broth (chicken, beef, or vegetable). Stir gently to combine the cabbage with the sausage, garlic, and broth.
- Simmer to Perfection: Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the cabbage to simmer gently for 15-30 minutes. The exact cooking time will depend on your preferred level of tenderness, which we’ll discuss in more detail below. During this time, the cabbage will soften, and all the incredible flavors will meld together.
- Season and Serve: Once the cabbage reaches your desired tenderness, remove the lid. Season generously with salt and freshly ground black pepper. Taste and adjust the seasoning as needed, adding more salt, pepper, or a pinch of red pepper flakes for heat. Serve warm and enjoy this comforting Southern staple!
Achieving Perfect Tenderness: How Long to Cook Cabbage
The ideal cooking time for Southern cabbage is a matter of personal preference, largely dependent on how tender you like your cabbage. My preferred method yields cabbage that is incredibly soft and buttery, but still holds its shape and avoids becoming mushy. This usually takes about 25-30 minutes of simmering after the pot is covered and the heat is reduced to low.
If you prefer your cabbage with a bit more firmness, a slight bite, or a crisp-tender texture, you can significantly reduce the cooking time to about 15 minutes. It’s always best to check in on the cabbage frequently, especially if it’s your first time making the recipe or using a new pot. Simply lift the lid, stir gently, and test a piece of cabbage. You can easily adjust the cooking time as needed until it reaches your perfect level of tenderness.
Southern Cabbage Recipe FAQs
How to Cook Cabbage Without it Smelling
I confess, I’m in the minority; I actually love the savory, inviting aroma of cooked cabbage and sausage—it signals dinnertime and gets my stomach rumbling! However, if you’re not a fan of the strong, sulfurous smell sometimes associated with cooking cabbage, there are several tricks to minimize it. The key lies in controlling the release of sulfur compounds.
Adding an acidic ingredient like a splash of vinegar (apple cider or white vinegar works wonders), a squeeze of lemon juice, or even a dash of white wine to your cooking liquid can help neutralize the odor. These acids react with the sulfur compounds, reducing their volatile nature. Some folks even swear by adding a few chunks of raw potato to the pot while boiling or simmering; the potato is believed to absorb some of the sulfur. Just remember to discard the potato after cooking.
Beyond ingredients, good ventilation is your best friend. Opening a window or running your kitchen exhaust fan can help clear out any lingering smells. For more detailed tips, you can explore resources on how to eliminate cooked cabbage odor.
How to Make Southern Cabbage Without Sausage (or with Alternatives)
While smoked sausage is a classic Southern addition, you absolutely can make this dish without it or by using a substitute. For a meat-free version, simply omit the sausage and consider adding a bit more smoked paprika or a dash of liquid smoke to the broth to retain some of that deep, smoky flavor. You can also start by sautéing chopped mushrooms (cremini or portobello) in butter before adding the garlic, as they offer a savory, umami depth.
If you’re looking for different meat options, feel free to substitute the sausage with thick-cut bacon (rendering it first and using the grease for flavor), smoked turkey (wings, legs, or even diced smoked turkey breast), or even ham hocks. Each of these will impart its unique smoky essence and richness to the cabbage.
How to Store Cooked Southern Cabbage and How Long It Lasts in the Fridge
Proper storage ensures your delicious Southern cabbage remains fresh and flavorful for future enjoyment. Once the cabbage has cooled completely to room temperature, transfer it to an airtight container. Make sure it’s sealed well to prevent any air exposure, which can lead to spoilage and loss of flavor. Stored this way, your cooked Southern cabbage will last beautifully in the refrigerator for up to 3-4 days.
Freezer Tips for Southern Cabbage
Yes, Southern cabbage freezes remarkably well! It’s a great dish to make in a larger batch for meal prepping. To freeze, allow the cooked cabbage to cool completely. Then, transfer it to freezer-safe airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible before sealing to prevent freezer burn. It’s also a good idea to leave a little space in containers to allow for expansion as it freezes.
For the best texture and flavor, consume the frozen cabbage within 3 months. To reheat, simply thaw it in the refrigerator overnight and gently warm it on the stovetop over low heat, adding a splash of broth if it seems a bit dry.
Delicious Variations & Add-Ins for Your Cabbage
While this classic Southern cabbage recipe is perfect as is, it’s also wonderfully versatile, open to various delicious additions and tweaks to suit your taste or what you have on hand. Here are some fantastic variations and add-ins to experiment with:
- Red Pepper Flakes: For those who love a bit of heat, a pinch or two of red pepper flakes added during the simmering process will introduce a subtle warmth and zing. Adjust to your preferred spice level.
- Bacon: If you don’t have smoked sausage, crispy bacon is an excellent substitute. Cook it first until rendered and crisp, then remove and crumble. Use the delicious bacon fat to sauté your garlic and then add the crumbled bacon back in at the end for texture and flavor.
- Ham Hocks or Smoked Turkey: For an even deeper, more traditional soul food flavor, consider simmering your cabbage with ham hocks or smoked turkey pieces (such as a turkey leg or wing). These will impart incredible richness and a profound smoky essence to the broth and cabbage. Cook them until the meat is falling off the bone, then shred the meat and stir it back into the cabbage.
- Creole or Cajun Seasoning: Elevate the spice profile with a generous sprinkle of your favorite Creole or Cajun seasoning blend. These complex mixtures typically include paprika, cayenne, garlic powder, onion powder, and various herbs, adding a fantastic layer of authentic Louisiana flavor.
- Apple Cider Vinegar: A splash of apple cider vinegar at the end of cooking can brighten the flavors significantly, cutting through the richness and adding a subtle tang that many Southern cooks adore. It also helps balance the dish.
- Brown Sugar or Honey: If you enjoy a touch of sweetness to balance the savory and smoky elements, a tablespoon or two of brown sugar or a drizzle of honey can be stirred in towards the end of cooking. This enhances the natural sweetness of the cabbage and creates a lovely caramelized note.
- Bell Peppers: Sautéing some diced bell peppers (red, green, or yellow) along with the onions and garlic will add a fresh, sweet dimension and a pop of color to your cabbage.
- Tomatoes: Diced fresh tomatoes or a can of diced tomatoes (drained) can be added during the simmering process. They introduce a lovely acidity and another layer of savory depth, reminiscent of stewed tomatoes and cabbage.
Remember, cabbage pairs beautifully with classic soul food sides like Cornbread Muffins, Jalapeno Cheddar Cornbread, or Homemade Blueberry Cornbread. The sweet, savory, and sometimes spicy notes of cornbread are the perfect counterpoint to the rich, tender cabbage.
What to Serve With Southern Cabbage (Classic Sides)
Southern-style cabbage is a versatile side dish that complements an array of other classic comfort foods. Here are some traditional pairings that elevate any meal:
- Southern Mustard Greens: A popular choice, offering a slightly bitter, peppery contrast that balances the rich cabbage.
- Collard Greens with Smoked Turkey: Another staple green, slow-cooked to tender perfection with smoky meat, creating a cohesive soul food spread.
- Southern Okra and Tomatoes: A vibrant, flavorful dish with a tangy sweetness that pairs beautifully.
- Southern Style Green Beans: Often cooked with ham or bacon, these tender beans are a natural partner for cabbage.
- Southern Baked Beans: Sweet and smoky, providing a hearty and robust counterpoint.
- Cornbread Casserole: A delightful, moist, and savory cornbread dish that adds another layer of comfort.
- Southern Black Eyed Peas: A traditional side, especially for good luck, offering earthy and savory notes.
- Mashed Sweet Potatoes with Brown Sugar: A sweet and creamy option that provides a lovely contrast to the savory cabbage.
- Slow Cooker Black Eyed Peas: Easy to prepare and always a crowd-pleaser, complementing the flavors of the cabbage.
Main Dishes That Perfectly Pair with Southern Cabbage
Southern-style cabbage is more than just a side; it’s a flavorful foundation that enhances a variety of main courses. Its rich, smoky, and tender qualities make it an ideal accompaniment for hearty meats and savory poultry dishes. Here are some main dishes that are a perfect match:
- Stuffed Turkey Legs: The succulent, flavorful meat of stuffed turkey legs finds a fantastic complement in the tender cabbage.
- Baked Crab Legs: For a seafood twist, the sweetness of crab legs is beautifully balanced by the savory cabbage.
- Slow Cooker Turkey Legs: Effortlessly tender turkey legs offer a rich, meaty pairing.
- Baked Turkey Wings: Crispy on the outside, juicy on the inside, these wings are a comforting partner.
- Smothered Turkey Wings: Bathed in a rich gravy, these wings make for an indulgent meal alongside the cabbage.
- Cajun Roasted Turkey: The spicy, aromatic notes of Cajun turkey are wonderfully mellowed by the buttery cabbage.
- Smothered Chicken: Another soul food classic, with tender chicken cooked in a savory gravy that pairs perfectly with the cabbage.
- Air Fryer Honey Glazed Ham: The sweet and savory glaze on ham provides a delicious contrast to the smoky cabbage.
- Southern Baked Ham With Pineapple: A festive and flavorful option, where the pineapple’s sweetness harmonizes with the cabbage.
If you’re a cabbage lover, you might also enjoy my Southern Fried Cabbage, Instant Pot Southern Cabbage, and Instant Pot Corned Beef and Cabbage recipes for other delicious ways to prepare this versatile vegetable.
Watch step-by-step video instructions here on Youtube.
Southern Style Cabbage (Cooked Cabbage Recipe)
This Southern-Style Cabbage is the ultimate comfort food—tender, buttery cabbage simmered with smoky sausage or bacon and simple seasonings for a flavorful, soul-food side dish. It’s an easy, one-pot recipe that pairs perfectly with just about anything, from fried chicken to cornbread. Whether you grew up eating Southern cabbage for holidays and Sunday dinners, or you’re trying it for the first time, this recipe brings all the down-home cooking you’ll love!
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Equipment Needed
- Cast Iron Dutch Oven
Ingredients
- 1 head fresh cabbage (Mine weighed about 3 pounds)
- 2 tablespoons unsalted butter
- 6-7 ounces smoked sausage (Sliced into rounds. I use andouille.)
- 2 garlic cloves (Minced)
- 1 ½ cups broth (Chicken, beef, or vegetable is fine. I used chicken.)
- Salt and pepper to taste
Cooking Instructions
Slice the cabbage in half to create 2 portions. Slice the core/stem out of both. Then slice each piece in half. You should have 4 smaller chunks of cabbage. From there, slice each into smaller strips.
Place a Dutch oven or large pot on medium-high heat.
Add the butter and sliced sausage. Cook for 3-4 minutes until both sides are cooked through.
Add in the garlic and stir.
Add the sliced cabbage and broth. The cabbage will take up most of the room of the pot. It will wilt down when it cooks.
Cover the pot and reduce the heat to low. Cook for 15-30 minutes. The cook time will vary based on how tender you like your cabbage. I like mine really tender, but not mushy. This takes 25-30 minutes. If you like for the cabbage to have some firmness and a bite, you can cook it for 15 minutes. Check in on it often (if it’s your first time making the recipe) and adjust accordingly.
Open the pot. Season with salt and pepper. Taste repeatedly and adjust as necessary. Serve when cool.
Video Tutorial
Chef’s Notes & Tips
- I like to use chicken sausage in this recipe, but feel free to use any type of smoked sausage you prefer.
- You can omit the sausage entirely for a vegetarian version or substitute it with bacon, turkey bacon, or smoked turkey if desired.
- To double or triple the recipe, simply multiply all the ingredients accordingly. You may need to adjust the cook time slightly and check for tenderness more frequently.
Nutritional Information
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Important Nutrition Data Disclaimer
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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