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.
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.
SOOO delicious. I sometimes add ground beef for more protein. Delicious recipe!
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.
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.
could I substitute olive oil for butter? and red cabbage for green cabbage?
Definitely can’t substitute oil for butter, it would be way too greasy. Maybe margarine would work?
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.
Excellent. Easy to make. Only takes about 20 minutes or so. This will definitely be part of my recipe book.
Great recipe. I used just a little bit more pepper flakes.
Me and my family really enjoyed this recipe and also made some sweet potato cornbread with it we love it 😍 ❤️
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!
Fantastic as a main dish. I served this with crusty bread- it was a show stopper!!