If you’re craving that soulful, comforting taste of old-school Southern cabbage but need a recipe that fits your busy schedule, get ready to discover your new favorite! This Instant Pot Southern Cabbage with Smoked Sausage takes all the rich, smoky, and savory flavors you love and delivers them to your table in a fraction of the time. For years, I’ve cherished sharing tried-and-true comfort food recipes that truly resonate, and this pressure cooker rendition is an absolute game-changer. It’s more than just a quick meal; it’s proof that down-home flavor and tender, perfectly cooked cabbage can be achieved effortlessly, even on the busiest weeknights.
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Embracing the Instant Pot for Southern Comfort
Southern cabbage has a special place in my heart, evoking memories of family dinners and generations of cooking traditions. While I adore the slow-cooked, deeply flavored versions, the Instant Pot has become an invaluable tool for recreating that authentic taste with incredible efficiency. This modern marvel of kitchen technology cuts down cooking time significantly without compromising on the smoky, savory essence that defines true Southern cabbage. It’s perfect for those who love soul food but live a fast-paced life, allowing you to enjoy a taste of heritage even on your busiest days.
I often enjoy this recipe alongside a hearty Instant Pot Corned Beef and Cabbage during holidays, but for everyday comfort, nothing beats this simple yet profound dish. Growing up, cabbage, whether fried or simmered, was a staple. The Instant Pot helps bring that nostalgic flavor forward with minimal fuss, making it a healthy and delicious addition to your weeknight rotation.
The Essential Ingredients for Instant Pot Southern Cabbage
Creating truly delicious Instant Pot Southern Cabbage doesn’t require a long list of exotic ingredients. Instead, it relies on simple, quality components that build layers of rich flavor. Each ingredient plays a crucial role in achieving that authentic taste you crave. Here’s what you’ll need to gather before you start cooking:
- Fresh Head of Cabbage: The star of our dish! Look for a firm, vibrant green head of cabbage with tightly packed leaves. A fresh cabbage will provide the best texture and flavor.
- Olive Oil: Used for sautéing the sausage and building the initial flavor base. Any neutral cooking oil will work, but olive oil adds a nice depth.
- Smoked Sausage: This is where much of the signature smoky flavor comes from. Andouille sausage is a fantastic choice for an authentic Southern kick, but any smoked sausage (pork, turkey, or beef) will do the trick. Ensure it’s fully cooked before adding the cabbage.
- Fresh Garlic: Minced garlic adds aromatic depth and a pungent counterpoint to the richness of the sausage and butter. Fresh is always best for maximum flavor.
- Unsalted Butter: Butter lends a creamy richness and helps to deglaze the pot, picking up all those browned, flavorful bits from the sausage.
- Broth: Chicken, beef, or vegetable broth can be used. I particularly love using beef broth as it deepens the savory notes of the dish, creating a more robust flavor profile.
- Salt and Pepper: Essential seasonings to enhance all the other flavors. You’ll want to taste and adjust these at the end of cooking.
Choosing and Preparing Your Cabbage
The quality of your cabbage can make a big difference in the final dish. When selecting a head of cabbage, look for one that feels heavy for its size and has crisp, firm leaves. Avoid any heads with wilting, discolored, or bruised outer leaves. A fresh, dense cabbage will hold up well to pressure cooking and absorb all the delicious flavors.
Preparing the cabbage is straightforward. First, remove any damaged or excessively tough outer leaves. Then, place the cabbage on a sturdy cutting board and carefully slice it in half through the core. This will give you two manageable portions. Next, locate the dense, white core or stem in each half and carefully cut it out in a V-shape. The core is edible but can be tough and bitter, so removing it ensures a more tender dish.
Once the core is removed, slice each of your two cabbage halves in half again, resulting in four smaller chunks. From these chunks, you can proceed to slice them into strips or wedges, depending on your preference. For this recipe, I recommend slicing them into smaller strips, as they cook down beautifully and integrate seamlessly with the sausage. This method ensures even cooking and allows the cabbage to become perfectly tender without turning mushy.
Step-by-Step Guide to Cooking Cabbage in the Instant Pot
The beauty of using an Instant Pot for this Southern Cabbage recipe lies in its ability to build deep flavors quickly and efficiently. Follow these detailed steps to achieve a dish that’s bursting with smoky, savory goodness and perfectly tender cabbage.
- Prepare the Cabbage: Begin by removing any loose or damaged outer leaves from your head of cabbage. Then, carefully core it and chop it into your desired size—large chunks or shreds work well. Remember, it will cook down quite a bit in the Instant Pot.
- Sauté the Sausage: Set your Instant Pot to the “Sauté” function. Once hot, add a generous drizzle of olive oil. Add your sliced smoked sausage to the pot. Cook the sausage for about 3-5 minutes, stirring occasionally, until it’s nicely browned and begins to crisp up around the edges. This step is crucial for developing the foundational smoky flavor of the dish, so don’t rush it. Those browned bits stuck to the bottom of the pot are pure flavor gold!
- Infuse with Garlic and Butter: Once the sausage is browned, add the minced garlic directly into the pot. Stir it gently for about 30 seconds until it becomes fragrant. Be careful not to burn the garlic. Immediately add the unsalted butter and allow it to melt. As the butter melts, use a wooden spoon to scrape up all those delicious, golden-brown bits from the bottom of the pot. This process, known as deglazing, adds incredible depth of flavor to your broth.
- Add the Cabbage: Now, pile the chopped cabbage into the Instant Pot. It might look like a lot and seem to overflow, but don’t worry, cabbage cooks down significantly under pressure. Give it a quick stir to coat it thoroughly in the melted butter, sausage drippings, and garlic. This ensures every piece gets infused with flavor.
- Pour in Broth and Season: Carefully pour in your chosen broth (chicken, beef, or vegetable broth all work beautifully). Season generously with salt and black pepper. Stir everything together one last time, making sure some liquid settles at the bottom of the pot. This is important to prevent a “burn” error during pressure cooking.
- Pressure Cook to Perfection: Secure the lid on your Instant Pot and ensure the sealing valve is in the “Sealing” position. Set the Instant Pot to “Manual” or “Pressure Cook” (depending on your model) for 7 minutes on High Pressure. For very soft, Southern-style cabbage, 7 minutes is ideal. If you prefer a slightly crisper texture, you can reduce the cooking time to 5-6 minutes.
- Quick Release and Serve: Once the cooking cycle is complete, perform a quick release of the pressure by turning the valve to the “Venting” position. This stops the cooking process promptly and helps keep the cabbage tender but not mushy. Once the float valve drops, carefully open the lid. Give everything in the pot a good stir. Taste the cabbage and adjust the seasoning with additional salt and pepper if needed. Serve your Instant Pot Southern Cabbage warm, spooning some of the flavorful broth over the top for extra succulence. It’s pure Southern comfort, simplified!
Instant Pot Southern Cabbage and Sausage Recipe
By Brandi Crawford
This Instant Pot Southern Cabbage with Smoked Sausage is a quick and easy way to enjoy classic comfort food flavors. Smoky, savory, and perfectly tender cabbage comes together in minutes, proving that down-home taste doesn’t have to take all day. Perfect for a hearty weeknight meal!
Pin Recipe
10 mins
15 mins
25 mins
dinner, lunch
American, Southern
6 servings
179 kcal
Equipment
- Instant Pot
Ingredients
- 1 head fresh cabbage (Mine was about 3 pounds)
- 1 tablespoon olive oil
- 6-7 ounces smoked sausage (sliced into rounds) (I use andouille.)
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 ½ cups broth (Chicken, beef, or vegetable is fine. I used beef.)
- salt and pepper to taste
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 the Instant Pot on the saute function and add the olive oil when the pot is hot.
- Add the sliced sausage. Cook for 3-4 minutes until both sides are cooked through and browned.
- Add in the minced garlic and stir until fragrant.
- Add in the butter to the pan and allow it to melt. Deglaze the pan by scooping up the browned bits from the sausage along the bottom of the pan with a wooden spoon.
- Add the sliced cabbage and broth. The cabbage will likely fill most of the Instant Pot, but it will wilt down considerably when it cooks.
- Close the pot and seal the lid. Cook for 7 minutes on Manual/Pressure Cook (High Pressure).
- When the pot indicates it has finished, perform a quick release of the steam by carefully turning the valve to the Venting position.
- Open the pot. Season generously with salt and pepper. Taste and adjust seasoning as necessary until it’s perfect. Serve warm.
Nutrition Information
Calories: 179 kcal
Carbohydrates: 4 g
Protein: 6 g
Fat: 15 g
Nutrition Data
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.
Expert Tips and Frequently Asked Questions
To help you perfect your Instant Pot Southern Cabbage, here are some pro tips and answers to common questions:
For that quintessential soft, soul-food style cabbage, cook it for 7 minutes on high pressure with a quick release of steam. If you prefer your cabbage with a bit more bite and a crisper texture, reduce the cooking time to 5-6 minutes. Always use a quick release to prevent overcooking and mushiness.
While many, myself included, love the aroma of simmering cabbage and sausage—it smells like comfort and good times!—if you prefer to mitigate the strong odor, there are a few tricks. You can try adding a teaspoon of white vinegar or a tablespoon of lemon juice to the pot with the broth. These acidic ingredients can help neutralize some of the sulfur compounds responsible for the smell. Ensuring proper ventilation in your kitchen also helps significantly.
Absolutely! This recipe is incredibly versatile. Any type of smoked sausage works wonderfully—pork, turkey, beef, or even a spicy andouille sausage for an extra Southern kick. For an even deeper, more traditional Southern flavor, you can add smoked turkey necks, smoked ham hocks, or a few strips of crispy, crumbled bacon along with (or in place of) the sausage. Just make sure whatever smoked meat you choose is fully cooked or rendered before adding the cabbage.
The key to perfectly tender, but not mushy, cabbage is precise timing and a quick pressure release. Sticking to the 7-minute high-pressure cooking time (or less for crisper cabbage) and performing a quick release immediately after the cooking cycle stops the cooking process quickly. Overcooking, even by a minute or two, can lead to undesirable mushy textures.
Yes, this dish can be a very healthy option! Cabbage is a cruciferous vegetable packed with vitamins K and C, fiber, and antioxidants, while being low in calories. Using lean smoked sausage or opting for turkey sausage can further reduce fat content. The Instant Pot method also uses minimal oil and creates a flavorful broth, making it a nutritious and satisfying meal, especially when paired with other wholesome sides.
While the smoked sausage is integral to the classic Southern flavor, you can adapt this recipe for a vegetarian diet. Omit the sausage and instead, use a generous amount of smoked paprika and a touch of liquid smoke in combination with vegetable broth to replicate the smoky notes. You could also add vegetarian sausage or a handful of chopped mushrooms for a more substantial texture. Sautéing onions and celery before adding cabbage would also build a great flavor base.
Perfect Pairings: What to Serve With Cabbage?
Instant Pot Southern Cabbage with Smoked Sausage is a hearty and flavorful dish on its own, but it truly shines when paired with other beloved Southern comfort foods. Here are some fantastic accompaniments to complete your meal:
- Instant Pot Collard Greens: A classic pairing for a complete soul food experience.
- Instant Pot Gumbo: For a taste of Louisiana, a bowl of rich gumbo complements the cabbage beautifully.
- Instant Pot Southern Style Green Beans: Another essential Southern side, tender and seasoned.
- Southern Baked Macaroni and Cheese: Creamy, cheesy macaroni and cheese is always a welcome addition.
- Southern Homemade Cornbread: Perfect for soaking up all the savory broth.
- Instant Pot Red Beans and Rice: A hearty and flavorful protein-packed side.
- Instant Pot Shrimp and Grits: A delightful and indulgent seafood option.
- Keto Low-Carb Smothered Pork Chops: For a more substantial main course, these smothered pork chops are an excellent choice.
- Instant Pot Baked Beans: Sweet and smoky baked beans provide a wonderful contrast.
- Okra and Tomatoes: A vibrant and fresh vegetable side that brightens the plate.
- Instant Pot Black Eyed Peas: Traditionally eaten for good luck, these are always a flavorful addition.
- Easy Spaghetti Salad: A surprisingly refreshing and unique side.
For more delicious meal ideas, explore our comprehensive collection of Instant Pot Recipes and classic Southern Soul Food Recipes.
Storage and Freezing Your Instant Pot Cabbage
One of the many benefits of this Instant Pot Southern Cabbage recipe is how well it stores, making it perfect for meal prep or enjoying leftovers throughout the week. Once cooked and cooled, transfer the cabbage and sausage to an airtight container. Properly stored in the refrigerator, it will retain its delicious flavor and texture for 3-5 days. The flavors often deepen overnight, making leftovers even more delightful!
For longer storage, this dish freezes beautifully. Portion the cooled cabbage and sausage into freezer-safe bags or containers. Be sure to remove as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 8-9 months. When you’re ready to enjoy it, simply thaw the frozen cabbage overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, in the microwave, or even back in the Instant Pot on the “Sauté” function until warmed through, adding a splash of broth if it seems dry. This makes it an ideal make-ahead meal for busy days.
If you’re interested in the traditional method, don’t forget to check out my stovetop Southern Cooked Cabbage recipe for a different take on this classic dish.