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.
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.
Try these other delicious cabbage dishes:
- Old-Fashioned Cabbage Casserole
- Southern Cabbage
- Cabbage Soup with Smoked Sausage
- Cabbage and Noodles
Watch the short video below to see how easy this recipe is to make.
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.
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.
I made this as my side dish with baked pork chops,my family ate it up and was still asking for more. It was delicious. I will be making again soon.
So Good! I have made it several times.
Thanks for posting this recipe Christin. I made it as written except I used new red potatoes with skin on which gave it a nice pop of colour. Very simple tasty side dish that comes together quickly. Will definitely be making it again for sure.
Super easy to make and super yummy
Warm and cozy, i had it with chicken and added a southwest type sauce. Also had it for leftovers the next day and it was even better
I found a bit too much liquid still remained, i might try adding less next time
The potatoes were getting to soft to keep reducing the liquid more
If I could give this a 10 stars I would. I made this recipe as printed, and
I will de-finely make it many more times!!
The FLAVOR if you follow the instruction and let it evaporate,
builds so much flavor.
Who ever wrote the comment that it was not good! Did not follow her instructions.
Winner Winner, this is going in my recipe file!
I have leftovers, and I can’t wait to eat tomorrow!
(p.s) the great thing, also about this recipe; especial in snow county (you don’t want to got to the store,)
for me I always have Cabbage onions and Butter, broth on hand
in-case we are snowed in.
Absolute winner in my book!
Thank you for give us this recipe!
Yum…so good! Will be a welcome addition to my meal options. This brings back memories of grandma’s leftover….cabbage and ham chunks boiled in the juice from baking Easter dinner, served with mashed potatoes. She also made a mean roast beef with onions, carrots and potatoes all in an old roaster pan. She always served wilted lettuce salad as a side dish. Parts of both of these meals can be added as variations to your recipe to bring back fond memories of her. Thank you.
Great southern eats Yum
Easy, inexpensive recipe. And real quick to make. Besides the chicken broth it’s totally vegetarian.
Delicious and so simple to make! It was buttery, savory and a hint of sweet from the natural cabbage flavor. I sprinkled extra course black pepper to serve. So good!
Awesome comfort food!