Easy Southern Cabbage with Smoked Meat

Why I Love This Easy Southern Cabbage with Smoked Meat

I love my veggies and this particular recipe is tops on my list. Easy Southern cabbage with smoked meat is one of those dishes that can be a simple side or a full one-pot meal. Trust me, I have made it both ways plenty of times when I didn’t want to dirty a bunch of pans. Plus, it’s light on the wallet, which makes it a go-to for busy weeks or when you want a comforting home-cooked dish without a lot of fuss. Sometimes I like to switch it up a bit, and I’ll share some easy variations to keep it interesting.

See It Come Together

Sometimes it’s just easier to watch it in action. In this video, I walk you through exactly how I make my Southern cabbage. You’ll see how I build the broth, when to add what, and how I finish it off. Simple, comforting, and full of flavor.

How I Make It

This recipe is simple, flexible, and doesn’t take much to taste amazing. Here's how I put it together in my own kitchen.

1. Start with your smoked meat.

In the video, I’m using leftover ham chunks I had in the fridge. That’s the beauty of this recipe. You can work with what you have. If you're using smoked sausage, that could be country-style, a garlicky smoked beef sausage, or even polka kielbasa. Slice it into thicker pieces, then give it a light sauté in a little olive oil. Once it browns, set it aside so it doesn’t shrink too much once the broth starts simmering.

2. Or use bacon or salted pork.

You’ll cook these until done. I do this two ways depending on my mood. Sometimes I take the strips out, crumble them, and set them aside. Other times I let them swim in the broth. They soften up but add a rich flavor that I love.

3. Got smoked pork chops?

You’ll cook these until done. I do this two ways depending on my mood. Sometimes I take the strips out, crumble them, and set them aside. Other times I let them swim in the broth. They soften up but add a rich flavor that I love.

4. Build the broth.

After sautéing the meat and setting it aside, use the same pot to cook your chopped onion until soft. Add the minced garlic and let it cook just long enough to lose that raw bite. Pour in chicken broth or use water and bouillon. Add red pepper flakes, sugar, vinegar, a pinch of salt, and a little black pepper. Give it all a stir and let it come together.

5. Build the broth.

Cabbage cooks in stages. The darker green outer leaves take the longest, so I add those first. Then the lighter green parts. Last are the pale inner pieces since they soften quickly. This keeps everything from overcooking and turning soggy.

6. Add the butter.

Drop 3 tablespoons of butter right on top of the cabbage. Cover the pot and let it cook on medium heat. Every 5 to 8 minutes, gently turn the cabbage in the broth so it cooks evenly.

7. Cook until tender.

I take it off the heat when it’s almost there because it will keep softening. If you're adding the meat back in, this is the time to do it so it heats through before serving.

Tips and Variations

My cabbage often changes, but it’s always easy and tasty. That’s the beauty of a recipe like this. You can make it fit what you have on hand or what you’re craving that day.

If you want to bring out a deeper flavor, you can layer in some extra onion powder and garlic powder. A little paprika, celery seed and a few dried herbs go a long way if you’re wanting something more seasoned. It doesn’t take much to build that flavor up without losing the simplicity.

To turn this into a one-pot meal, try adding extra veggies. Thinly sliced carrots and chopped potatoes are both great additions. Just be mindful of the size of your cuts. Smaller pieces cook faster and can fall apart if you add them too early. I usually wait until the broth is going and the cabbage is halfway done before tossing in any vegetables.

You can also change up the broth. Chicken bouillon is great, but ham or veggie bouillon works too, depending on the flavor you want. I’ve done all three at different times, and they each bring something good to the pot.

Tools I Recommend

Having the right tools makes cooking a lot smoother. Here are a few basics that come in handy when making this cabbage:

• Large Dutch oven or stock pot
  Great for building flavor and holding all that cabbage while it simmers down.

• Sharp knives and a sturdy cutting board
  Makes chopping cabbage, onions, and smoked meat quick and easy.

• Wooden spoon
  You’ll want something strong to stir and turn the cabbage gently in the broth.

• Tongs
  Perfect for flipping or moving the cabbage without breaking it up too much.

These are just the everyday tools that help keep things simple and moving in the kitchen. Nothing fancy — just what works.

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Make It a Meal

This easy Southern cabbage with smoked meat is not just good, it’s budget-friendly and filling. You can stretch it across a few plates or dress it up for a full spread. If you want to go all out, here are a few of my favorite dishes to serve with it: juicy baked chicken, Southern cornbread, carrot soufflé, and skillet potatoes. That last one is the topping on the cake. I guarantee there won’t be any leftovers.

Let me tell you how I finish my plate. This is not for the faint of heart, so proceed with caution. I top my cabbage with a couple dollops of hot sauce. Tangy and sizzling. Oh yes. It hits just right.

If you watched the video, let me know what you think. And if you made this cabbage, I’d love to hear how it turned out. Drop a comment below and don’t forget to give it a star rating. That helps more folks find the recipe and keeps the good food rolling. Thanks for hanging out with me today!