Prep time
15 mins
Cook time
45 mins
Total time
1 hour
Simple ingredients, big flavor. Smothered cabbage is one of those old-school Cajun dishes that turns a humble head of cabbage into something you’ll find yourself craving. Smoky sausage, the holy trinity, and slow cooking make all the difference.
Recipe by: George Graham
Serves: 6
Ingredients
- 1 large head green cabbage, chopped
- 1 pound smoked sausage or Andouille, sliced
- 1 tablespoon bacon grease or vegetable oil
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced bell pepper
- 3 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup chicken stock
- 2 tablespoons butter
- 2 tablespoons chopped green onions
Instructions
- Brown the sausage
In a large Dutch oven, cook the sausage over medium-high heat until browned. Remove and set aside.
- Cook the trinity
Add bacon grease to the pot. Cook onion, celery, and bell pepper until softened, about 5 minutes. Add garlic and cook 1 minute.
- Add cabbage
Stir in cabbage a little at a time until it all fits in the pot.
- Season
Add Cajun seasoning, salt, pepper, and cayenne. Stir well.
- Smother
Return sausage to the pot and pour in chicken stock. Cover and cook on low heat for 30–35 minutes, stirring occasionally.
- Finish
Stir in butter and green onions.
- Serve
Serve hot as a side dish or over rice as a meal.
Notes
- The cabbage should be tender but not mushy.
- A splash of hot sauce at the table is highly encouraged.
- This pairs perfectly with fried fish, pork chops, or grilled sausage.
- Like most Cajun dishes, it’s even better the next day.
|
