Smothered Cabbage and Potatoes

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Smothered Cabbage and Potatoes is a down home southern favorite. It’s a simple side dish full of flavor and goes great with chicken or pork. Or serve it with cornbread as a main dish.

Smothered Cabbage and Potatoes


Chopped green cabbage and diced Yukon Gold potatoes are simmered with onion, butter, and chicken broth until the potatoes are soft and most of the liquid has evaporated. The remaining liquid is one of the best tasting things ever. I love to serve this southern side with cornbread.

The flavors in this dish are simple, but so good. The chicken broth wonderfully seasons the cabbage and potatoes and the butter gives the sauce a richness and a silky texture.

Smothered Cabbage and Potatoes


This inexpensive dish can be eaten as a side or with cornbread for a main dish.

Smothered Cabbage and Potatoes is a basic recipe but you can add in more ingredients for more flavor. Try adding some bacon or a ham hock for some meaty flavor. Sliced kielbasa is also a good choice.

The only downside to this recipe is cabbage doesn’t smell all that great when cooking. You might want to open a few windows. But don’t worry. It tastes magnificently.

Smothered Cabbage and Potatoes

Try these other delicious cabbage dishes:

Smothered Cabbage and Potatoes

Smothered Cabbage and Potatoes

Course: Side Dish
Cuisine: Southern
Keyword: cabbage, potatoes
Servings: 6
Calories: 176kcal
Smothered Cabbage and Potatoes is a down home southern favorite. It's a simple side dish full of flavor and goes great with chicken or pork. Or serve it with cornbread as a main dish.
Print Recipe


  • 5 tablespoons salted butter
  • 1 medium yellow or sweet onion, thinly sliced
  • 1 medium head green cabbage, cut into 1-inch pieces
  • 1 1/2 cups chicken broth
  • 2 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes


  • In a Dutch oven, melt butter over medium heat. Add onion and cook for 4 minutes, or until soft.
  • Add cabbage, potatoes, broth, salt, pepper, and red pepper flakes.
  • Cover, reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
  • Remove lid and increase heat to medium-high. Cook until most of liquid has evaporated (about 12 to 14 minutes), stirring occasionally.


Calories: 176kcal

Recipe adapted from Cook’s Country


Disclosure: This post contains affiliate links.

11 thoughts on “Smothered Cabbage and Potatoes

  1. I had both red and white potatoes from the garden and used both. I also added chopped bacon. This is a beautiful, “homey” dish. Combined with the aroma of the cornbread baking, my house smells wonderful!!

  2. This was super easy & delicious. My children kept asking “what smells so good Mama” I forgot chicken stock so I boiled water & added 2 chicken bouillon. I also had turkey bacon I added that made the dish & smell I suspect great! What would be a good butter substitute to not loose fkavour as I have few families that are dairy free. Thoughts.

  3. I am trying this now. If you hear a guy has died of cabbage poisoning in PA you will know that once again I screwed up a simple recipe 😉

  4. Yum! I do believe either the ham or sausage would enhance the levels of flavor. So that was a good suggestion of yours.
    It is flavorful and homey. Easy week night pull together.

  5. The recipe is very good. The thing I like best about your site is that I can determine the proportions just by changing how many servings, and you automatically change the recipe to fit. Great innovation!

  6. I’ve been making cabbage and potatoes for years. Sautéing the onions and adding the broth (used vegetable) really elevated this dish. It is REALLY good! It went way too fast so I’ll be picking up some more cabbage tomorrow. Thank you!

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