published about 2 hours ago
As soon as the weather drops below a certain temperature, it’s hard for me to muster up any excitement about cold dishes. Instead, I instinctively start craving foods that warm me up inside. Smothered cabbage and potatoes does just that.
This Southern classic celebrates two of winter’s staple vegetables — cabbage and potatoes — and is the epitome of comfort. It’s full of flavor from the bacon and Cajun seasoning, and it’s incredibly easy to make. To serve it as a main, toss a fried egg on top or pair it with a slice of cornbread. Or, serve alongside roasted chicken or pork chops.
The best part? Smothered cabbage and potatoes makes for some pretty great leftovers, so you’ll have something quick and easy in the fridge to heat up during the week.
This classic Southern dish is the epitome of comfort food.
medium yellow onion
- 3 cloves
- 12 ounces
Yukon Gold potatoes (3 medium or 1 large)
small head savoy cabbage (about 1 1/2 pounds)
- 4 slices
- 5 tablespoons
- 1 1/2 cups
low-sodium chicken broth
- 1 1/2 teaspoons
- 1 teaspoon
Finely chop 1/2 medium yellow onion (about 1/2 cup) and mince 3 garlic cloves (1 tablespoon). Peel and dice 12 ounces Yukon Gold potatoes into 1-inch pieces (2 to 2 1/2 cups). Quarter 1 small head savoy cabbage through the core, then cut the core from each piece and discard. Cut crosswise into 1-inch wide strips (about 8 cups).
Place 4 slices thick-cut bacon in a single layer in a Dutch oven. Cook over medium-high heat, flipping occasionally, until browned and crisp, 9 to 10 minutes. Transfer the bacon to a cutting board.
Reduce the heat to medium. Add the onions and cook until softened, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add 5 tablespoons unsalted butter and stir until melted.
Chop the bacon into small pieces. Add the bacon, potatoes, and cabbage to the pot and stir until combined. Add 1 1/2 cups low-sodium chicken broth, 1 1/2 teaspoons Cajun seasoning, and 1 teaspoon kosher salt, and stir to combine. Cover and simmer, stirring occasionally, until the potatoes are tender, 15 to 17 minutes.
Uncover and cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Assistant Food Editor
Nicole is the Assistant Food Editor at Kitchn. She writes about recipes as well as developing some of her own. You can usually find her playing around in the kitchen or online “window” shopping. She currently resides in Brooklyn and is getting her master’s in Food Studies.