Smothered Cabbage

Juicy cabbage, smothered in a gravy with ham and onion, is an easy cool-weather side dish that comes together quickly. Not familiar with smothering? Think of it as a Southern cousin to braising, where a meat or vegetable is browned and then simmered in liquid in a covered pot. In this smothered cabbage recipe, a generous quantity of green cabbage softens down to a velvety texture when smothered in chicken stock. Ham adds meaty richness and a smoky flavor that plays up the sweetness of the cabbage itself and the savory notes from the sauteed onion and garlic.

What is “smothering” in cooking?

Smothering is a culinary technique often associated with Southern cooking and Cajun and Creole dishes in particular. It involves cooking something in a covered pan with some liquid. Typically, it’s more liquid than just a few spoonfuls, but not so much that you’d think of it as soupy. One difference between smothering and braising is that braising often calls for long cooking to soften meat or firm vegetables, but smothering only requires a few moments of cooking, though the two terms are often interchangeable. Need another example? Check out our recipe for smothered pork chops.

Ingredients for Smothered Cabbage

• Canola oil: A spoonful of oil helps the onion brown and kickstarts the cooking of the cabbage. You can substitute olive oil or another cooking oil, if you like. Using leftover bacon grease instead would add a great layer of smoky flavor.
• Onion: A chopped onion, browned in oil, is a major flavoring element in this cabbage dish. Make sure it’s nicely browned to give the finished dish a sweet and savory flavor.
• Ham: The diced ham is already cooked, but it adds a great layer of savory flavor, especially if you use smoked ham.
• Cabbage: A full 6 cups of chopped cabbage cook down in this silky side dish. That’s about half of a large head of cabbage, or an entire small one.
• Chicken broth: Because the cabbage contains so much moisture within its leaves, you only need 1/2 cup of chicken broth to cook the vegetables down. You can use store-bought stock or homemade chicken broth.
• Garlic powder: A pinch of garlic powder adds a pleasant savoriness to smothered cabbage. You can substitute a chopped clove of fresh garlic, if you like.

Directions

Step 1: Saute the onion

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In a large skillet, heat the oil over medium heat. Add the onion, then cook and stir until it’s tender, three to five minutes.

Step 2: Add the remaining ingredients and cook

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Stir in the ham, cabbage, chicken broth, salt, pepper and garlic powder, and bring the pan to a boil. Reduce the heat, then cover and simmer until the cabbage is tender, five to seven minutes. Serve with a slotted spoon.

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Smothered Cabbage Variations

• Swap the ham for bacon: Bacon has the same smoky flavor and even more richness than ham. Trade one for the other by chopping four or five slices of bacon and rendering the pieces in the skillet before adding the onion. The vegetables will sizzle in the bacon grease (omit the canola oil if you’re using bacon) and infuse the whole dish with porky flavor.
• Make it vegetarian: To make a veggie-friendly version, replace the ham with sauteed mushrooms (and swap the chicken stock for vegetable stock). You can also leave the ham out entirely.
• Incorporate more veggies: Smothered cabbage is an accommodating dish! Add shredded carrots, turnips or parsnips to incorporate more flavor and nutrition.
• Add autumnal sweetness: Add diced apples to the mixture, or replace the broth with apple juice or cider.
• Sprinkle it with something crunchy: Finish off this smothered cabbage with cooked crumbled bacon or toasted chopped pecans for added crunch.

How to Store Smothered Cabbage

Once it has cooled, store any leftover smothered cabbage in an airtight container in the refrigerator for up to four days.

Can you freeze smothered cabbage?

Yes, you can freeze cooked cabbage dishes, including smothered cabbage. The best way is to divide the smothered cabbage into freezer-safe containers sized according to how much you’re likely to use at once. A 2-cup pint-size container is a nice size for a side dish of two servings. Freeze it for up to three months, then defrost it in the refrigerator overnight and warm it in the microwave or in a covered saucepan over medium-low heat.

Smothered Cabbage Tips

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What kind of cabbage should you use?