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.
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.
How To Serve
This inexpensive dish can be eaten as a side or with cornbread for a main dish. To make it spicier, serve with hot sauce.
Recipe Tips
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.
Pin this now to find it later
Pin ItTry these other delicious cabbage dishes:
- Old-Fashioned Cabbage Casserole
- Southern Cabbage
- Cabbage Soup with Smoked Sausage
- Cabbage and Noodles
- Slow Cooker Spicy Cabbage Beef Soup
- Slow Cooker Cabbage and Stewed Tomatoes
Smothered Cabbage and Potatoes
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Cook’s Country
Disclosure: This post contains affiliate links.
We made this for New Year’s and it is so flavorful and delicious! We’re Colorado transplants originally from Mississippi and this brought us right back home. Thank you for sharing!
Very yummy! A keeper.
This is by far my all time favorite cabbage recipe. I could eat it all the time. The cabbage and Yukon potatoes together is brilliant!
I love tghis. I did add some ham chunks to the onions and butter and added chicken broth to the mix. After the onions were done I added the potatoes and cabbage with more chicken broth. I made a double batch so it took longer to cook but it was yummy!
Amazing absolutely amazing, made this southern girl very happy
Kathie says: There are so many recipes for this delicious Old World Dish on Pinterest. I finally found THE ONE!!! Can you smell it simmering on my stove right now?! It will be done in about 5 minutes but I have been tasting and tasting once again….Sooooooo Good!!! (I added 1 tsp. of salt instead of 1 1/2) I sliced and browned some smoked beef sausage in butter and added it. Now I will do my best Sheriff Andy Taylor impersonation……”Mmmmmmmmmmm Mmmmmmmmmm!!!!”!!!!!!
This recipe rinds me if my mother and grandmother’s smothered cabbage. I added some vegan bacon in with the butter and cooked according to the recipe. It was outstanding. I made it twice in one week.
Adding the onion and potatoes with a ham hock makes this a complete and delicious full meal!! One more way to sneak the veggies in. I lightly carmelized a vidalia onion, OMG!! This will be in heavy rotation at our house. 😋👏👏👏
I love this recipe. My husband loves cabbage so I make this recipe at least once a week! Thank you. I’ve been making it without red pepper flakes because I do not have it.
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!!