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.
Ingredient Notes
Here’s a little more about each ingredient and how I use it in this dish. This helps if you’re working with substitutions or just want to know why something is in the pot.
- Green cabbage: Make sure it’s cleaned. Some folks toss the outer layer, but I keep it on. You can rough chop it like I do or cut it smaller if you prefer. Some even leave the leaves whole.
- Onion: I use a small yellow onion, but sweet or white onions work just fine. I skip red onions for this since cabbage can already lean a little bitter.
- Garlic: I go with one small clove. It’s not meant to be garlicky, just enough to flavor the broth. No fresh garlic? About 1/4 teaspoon of garlic powder works too.
- Butter: Don’t skip it. This adds a richness that really brings the cabbage to life. It helps tie everything together.
- Smoked meat: So many options here. Ham hocks are great, but they need time to get tender. If you use them, simmer in water until falling apart, then use that broth for the cabbage. Bacon is another great option, cook it first and use the grease to sauté your onions and garlic. I also use smoked sausage or smoked pork chops. I usually lay those on top of the cabbage during cooking. More on that later.
- Red pepper flakes: This gives a subtle peppery note that I love. Start with 1/4 teaspoon. You can leave it out if it’s not your thing, but I think it adds something special.
- Apple cider vinegar: This balances the broth. You won’t taste vinegar at all, it just rounds the flavor. White vinegar works if you’re in a pinch.
- Sugar: Cabbage can be bitter, so sugar helps soften that edge. I use about 1/2 teaspoon but taste and adjust depending on the batch.
- Chicken broth: Adds depth without much effort. I often use water and a bouillon cube when I’m out of broth. You can use veggie broth too. If you’re going with plain water, season a bit more with garlic and onion powder to bring in the flavor.
- Salt and pepper: This depends on your smoked meat. Some meats already bring a good bit of salt, so I hold back and season more as it cooks.
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.
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.
Easy Southern Cabbage with Smoked Meat
Ingredients
- 1 medium head of cabbage
- 1 small onion chopped
- 1 clove garlic minced
- 3 tablespoons butter
- Smoked meat: ham bacon, or sausage (amount as preferred)
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sugar adjust to reduce bitterness
- 2 to 3 cups chicken broth
- Salt and pepper to taste
Instructions
- Sauté the smoked meat in a pan until browned (time varies by type).
- Add chopped onions and sauté until translucent.
- Add minced garlic and cook until raw smell is gone.
- Add chicken broth, red pepper flakes, apple cider vinegar, sugar, salt, and pepper.
- Add chopped cabbage to the broth mixture.
- Top cabbage with 3 tablespoons of butter.
- Cover and cook over medium heat, turning cabbage every 5–8 minutes to soak up broth.
- Cook until cabbage reaches desired tenderness (remove just before done as it will continue cooking).
Notes
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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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.
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!
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