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.
An instant family fave! Thanks so much! 😁
Wonderful recipe and easy to prepare. My family thoroughly enjoyed it.
We love this dish. Easy to make. A true comfort food.
Very easy recipe came out delicious. I’ve never fixed it with potatoes before but it was very good.
Quick, easy and tasty. Great side dish but I just eat it as my main meal!
Very easy to make and quite yummy; everyone loved it! Only difference is that I substituted curry powder for the red pepper flakes.
Delicious! I’ll be making on a regular basis. (Used russets as they were what I had and also added garlic powder.)
I used unsalted butter. Because we are on low sodium diet and diabetic. I also used red potatoes, and added garlic, onion powder and white pepper. No salts.
I used this as a main dish since I am doing mainly plant-based meals. It was very good even though I cut the butter in half and dropped the pepper flakes. I also added two cloves of garlic when I sauteed the onions.
Made this in my new Dutch oven for dinner last night. Some potatoes weren’t cooked all the way, but the cabbage was GREAT!! Oh, and I added smoked sausage, which I cooked first in half a stick of butter. Once they browned, I added the onions and followed the recipe from there. Pretty good.
I have some italian sausage in the freezer! thanks for the tip. My husband always feels cheated if I don’t add meat…..Making tomorrow. I also have some chopped celery I will add.