CAJUN SMOTHERED CABBAGE WITH SAUSAGE

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 

1. Brown the sausage 
   In a large Dutch oven, cook the sausage over medium-high heat until browned. Remove and set aside.  
2. 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.  
3. Add cabbage 
   Stir in cabbage a little at a time until it all fits in the pot.  
4. Season 
   Add Cajun seasoning, salt, pepper, and cayenne. Stir well.  
5. Smother 
   Return sausage to the pot and pour in chicken stock. Cover and cook on low heat for 30–35 minutes, stirring occasionally.  
6. Finish 
   Stir in butter and green onions.  
7. 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.