Smothered Cabbage
Tender, caramelized cabbage braised with onions and bacon in a savory sauce. A comforting Southern side dish that's simple to make and deeply satisfying.
- Total time
- 45 min
- Servings
- 6
- Calories
- 145
- Protein
- 6g
Ingredients
- 4 strips bacon strips
- 1 whole large yellow onion
- 1 whole medium head green cabbage
- 1 cup low-sodium vegetable broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon granulated sugar
Instructions
- 1
Slice 4 bacon strips into 1/2-inch pieces. Dice 1 large yellow onion into 1/4-inch pieces — keep them uniform so they cook evenly. Remove the core from 1 medium head of green cabbage with a chef's knife, then slice the cabbage into 1/4-inch-thick ribbons. You should have about 8 cups of shredded cabbage.
- 2
Set a 12-inch heavy-bottomed pot over medium heat. Add the bacon pieces and cook, stirring occasionally, until the edges are crispy and the fat has rendered, about 5-6 minutes. You should smell the bacon browning and see it turn golden brown. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
- 3
Increase the heat to medium-high. Add the diced onion to the hot bacon fat and sauté, stirring frequently, until the onion becomes translucent and the edges just begin to turn golden, about 4-5 minutes. You should hear a steady, gentle sizzle — if it's popping aggressively, lower the heat slightly.
- 4
Add all the sliced cabbage to the pot — it will seem like a lot and tower above the onions, but it will wilt dramatically. Stir well, coating the cabbage with the bacon fat and onions. Cook for 2-3 minutes, stirring occasionally, until the cabbage begins to soften and release its moisture.
- 5
Pour in 1 cup of low-sodium vegetable broth and 2 tablespoons of apple cider vinegar. Add 1 teaspoon of kosher salt, 0.5 teaspoon of freshly cracked black pepper, and 0.5 teaspoon of granulated sugar — the sugar balances the vinegar's acidity. Stir everything together until well combined.
- 6
Reduce the heat to medium-low, cover the pot with a lid, and braise the cabbage for 25-30 minutes, stirring every 8-10 minutes. The cabbage is done when it's very tender and a fork easily pierces the thickest pieces. Most of the liquid should have been absorbed or reduced by the end — if excess liquid remains, remove the lid and simmer for another 3-5 minutes.
- 7
Taste and adjust the seasoning — add more salt, pepper, or vinegar to your preference. Stir in the reserved cooked bacon, breaking it into smaller pieces as you fold it in. Serve hot in a bowl or as a side dish to pork chops, fried chicken, or cornbread.
Tools you’ll need
- 12-inch heavy-bottomed pot with lid
- chef's knife
- cutting board
- slotted spoon
- paper towels
- wooden spoon
- measuring cups
- measuring spoons
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