Home » Recipes » Side Dishes » Smothered Cabbage and Potatoes

Smothered Cabbage and Potatoes

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:

Watch the short video below to see how easy this recipe is to make.

Smothered Cabbage and Potatoes

Smothered Cabbage and Potatoes

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.


  • 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
Course: Side Dish
Cuisine: Southern
Keyword: cabbage, potatoes

Want to Save This Recipe?

Recipe adapted from Cook’s Country

Disclosure: This post contains affiliate links.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

I accept the Privacy Policy

111 thoughts on “Smothered Cabbage and Potatoes”

  1. Really good. Didn’t have chicken broth so switched it out with water and Turmeric. Tasted excellent still.

    I added too much water I think, but it turned out well anyway, it was like a sauce with the rice I made.

  2. This was very good! I did leave out the red pepper flakes though, but kept everything else the same. My grown daughter went back for seconds. I will be making this again and again. Thank you for the recipe.

  3. I think I cooked it a little too long but it was very good. I usually just sautée cabbage alone but my husband wanted the potatoes in it. The onion gave it a slightly sweeter taste.

    1. Definitely can’t substitute oil for butter, it would be way too greasy. Maybe margarine would work?

      1. Ick, I would NEVER use margarine for anything, that’s straight artificial garbage, no better than the plastic tub it’s sold in. That’s about the quickest way to ruin the dish! I would use Olive Oil or something more neutral, Avocado or some type of vegetable oil, Canola, Corn, etc., I would use as little as necessary though. Butter is honestly what is going to make this the delectable dish it is though, you’re most definitely doing yourself a disservice if you choose not to use butter.
        I hope that if you make the dish and decide not to follow the recipe, that you won’t give it a star rating if you plan to rate it less than 5, that’s very unfair to the author who was kind enough to share her recipes with us, asking for nothing in return.

  4. Excellent. Easy to make. Only takes about 20 minutes or so. This will definitely be part of my recipe book.

  5. Donna Nelson

    Me and my family really enjoyed this recipe and also made some sweet potato cornbread with it we love it 😍 ❤️

  6. Excellent! I only had organic vegetable broth, used 4 potatoes and just kept an eye on liquid and time…and of course doneness … worked out perfectly and delicious. Thank you!

  7. Next time I think I will add a carrot but this recipe is super tasty and wonderfully simple! It will be a regular meal in my house going forward, for sure.

    1. This dish is delicious! I’ve made it twice and hubby and I love it. He doesn’t eat meat, so enjoys it as is. I throw a couple of strips of cooked, chopped bacon into my bowl…yum! Add a hearty loaf of bread and you have a ‘comfort food’ meal. Thanks for the great recipe!

  8. As delicious as promised. I added some bacon and red chilli flakes instead of red pepper. Stunning

  9. It was very tasty, almost like pirogies . I had added a few bacon bits. So we added some sour cream. This made it a 10😋

  10. Soo good! I didn’t do the red pepper flakes I just used a tsp of white pepper and added some hunks of smoked turkey when I did the onion part. I did every thing else as instructed and it’s delicious and with the turkey it made it a meal! Will definitely make again!

  11. Stephanie Van Orden

    I made this just because I had cabbage and potatoes on hand, I didn’t really have much hope for this because the ingredients are so simple but
    I was blown away! It tastes great! I’ll be putting this in the rotation for sure. Try it, you won’t be sorry! I even cut the butter but half and still fantastic!

Scroll to Top