Best Smothered Cabbage Recipes

SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE

Steps:

• Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
• Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
• Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
• Serve the pork chops with the cabbage and pan juices.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

SMOTHERED CABBAGE

Steps:

• Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer until meat is cooked through, about 2 hours. Drain and set meat aside to cool to room temperature, about 20 minutes.
• Remove meat from pork shank, chop into bite-sized pieces, and place in a bowl. Remove skin and meat from ham hock, chop into very small pieces, and add to the bowl, omitting skin if you prefer.
• Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot, but not smoking. Add 1/4 of the cabbage to the hot skillet and saute until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage, cooking until slightly wilted, about 3 minutes, followed by another 1/4 of the meat mixture. Repeat until all cabbage and meat have been added. Season with salt and pepper. If mixture sticks to the skillet, add 1 to 2 tablespoons chicken broth.
• Slowly add remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer until cabbage is tender, 30 to 45 minutes.

SOUTHERN SMOTHERED CABBAGE

Steps:

• Fry bacon in a large skillet over medium-high heat until crispy, about 5 minutes. Remove bacon from skillet and drain on a plate lined with paper towels; reserve bacon grease in the skillet. Crumble bacon into a bowl when cool and set aside.
• Add onion, celery, and red bell pepper to the bacon grease in the skillet. Cook over medium heat until softened, about 3 minutes. Add cayenne, parsley, mustard, and black pepper and cook 2 minutes. Add cabbage; cover and cook 10 minutes. Uncover, increase heat to high, and cook, stirring often, until cabbage is wilted and tender, about 10 additional minutes.
• Add apple cider vinegar and reserved crumbled bacon to the skillet and toss to coat. Serve immediately.

KIELBASA WITH SMOTHERED CABBAGE AND MASHED POTATOES

Steps:

• In a large heavy skillet heat the oil over moderate heat until it is hot but not smoking and in it brown the kielbasa. Add the cabbage and the onion and cook the mixture, stirring occasionally, until the cabbage is browned. Add 1 1/2 cups water and simmer the mixture, covered partially, for 15 to 20 minutes, or until the cabbage is tender.
• While the mixture is simmering, in a steamer set over boiling water steam the potatoes, peeled and cut into 3/4-inch pieces, covered, for 12 minutes, or until they are very tender, transfer them to a bowl, and mash them with a potato masher. Add the milk, scalded, 3 tablespoons hot water, the butter, and salt and pepper to taste and stir the potato mixture until the butter is melted. Serve the kielbasa mixture on the mashed potatoes.

SMOTHERED COLLARD GREENS AND CABBAGE

Steps:

• Fry the bacon with the onion in a large skillet over medium heat until the bacon is crisp, about 10 minutes. Stir in the chopped collard greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir for 5 minutes.
• Add in the darker chopped cabbage leaves, and cook and stir until almost tender, about 5 minutes. Stir in the remaining cabbage; season with salt, black pepper, sugar, and the remaining greens seasoning. Stir well; cover and cook until tender, stirring occasionally so that the greens do not scorch, about 10 minutes.

SOUTHERN FRIED SMOTHERED CABBAGE

Steps:

• Heat a large, lidded cast iron pot over medium-high heat. Add bacon and fry until browned but not crispy, about 5 minutes. Quickly add cabbage pieces and water, in that order. Cover the pot with the lid and allow cabbage to steam, about 1 minute. Season with cayenne pepper and salt and boil for 15 minutes.
• Remove lid and reduce heat to a high simmer. Cook until all liquid has evaporated and cabbage is browning in the bottom of the pot and wilted but not soggy, about 10 minutes more. Scrape the bottom of the pot regularly and turn cabbage to prevent sticking.

SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE

Steps:

• Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
• Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
• Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
• Serve the pork chops with the cabbage and pan juices.
• Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Combine all ingredients thoroughly.

SMOTHERED CABBAGE

Steps:

• In a large saucepan, brown sausage over medium heat.
• Add onion and saute for 3 minutes.
• Add cabbage and cover.
• Cook about 50 minutes, stirring occasionally.
• Uncover and add seasonings, cook 5 minutes more.
• Serve as a main dish over rice or as a side with some cornbread, of course. ;).
• Enjoy! ;).

PORK TENDERLOIN SMOTHERED IN CABBAGE

Steps:

• Preheat oven to 350 degrees.
• Trim outer leaves of the cabbage; core and cut into 1 inch thick shreds.
• Blanche in boiling salted water for 5 minutes.
• Drain and rinse under cold water to cool.
• In a small bowl, combine flour, paprika, salt and pepper.
• Remove 2 tablespoons of the flour mixture and set aside.
• Dust the tenderloin in the remaining flour.
• In a deep casserole or Dutch oven, heat 1 tablespoon each butter and oil.
• Add pork and turn to brown on all sides over medium-high heat, 5 to 7 minutes.
• Remove meat and set aside.
• Add onion and blanched cabbage to the casserole.
• Cook uncovered over medium heat, stirring occasionally until softened, about 8 minutes.
• In a small saucepan, heat remaining 2 tablespoons butter with reserved flour mixture; stir with a whisk over low heat until mixture is golden brown.
• Add wine and milk, continuously stirring until a smooth sauce forms.
• Add horseradish, mustard and cayenne.
• Stir sauce into cabbage mixture.
• Nestle the tenderloin into the cabbage so that it is completely covered.
• Cover the casserole and bake for 25 to 30 minutes, or until pork remains slightly pink in the center.
• Carve the meat into medallions.
• Make a bed of cabbage on each of 4 dinner plates and portion the pork atop the cabbage.
• If desired, serve steamed new potatoes on the same plate.
• Drink dry riesling or a lightly chilled pinot noir wine as the perfect accompaniment.

PORK CHOPS & SMOTHERED CABBAGE

Steps:

• 1. In a large, deep skillet or dutch oven heat cooking oil. Brown seasoned pork chops in cooking oil until light brown. They do not have to be completely cooked as they will continue to cook in the cabbage. Stir in onions and saute until tender.
• 2. Add chopped cabbage and stir well. Add 1 tablespoon of Salt and Pepper (or to taste). If you like spicy food you may want to add a little red pepper.
• 3. Stir mixture well and pour in 12 oz. of water. Cook on medium low heat until cabbage is very tender, about 35 to 45 minutes. If you cook it on high heat, the cabbage will shrink more. Stir several times during this time. If cabbage tends to stick, add a little more water.
• 4. You can serve this as a side dish or serve over rice (like us Cajun's do) as a main dish.

SMOTHERED CABBAGE AND ONIONS (SOUTHERN STYLE MEATLESS)

Steps:

• Dice onions, and all other ingredients chop into medium size pieces.
• Place in a medium to large size pot and cover 1/4 the way with water. Add all seasonings and cook on medium for about 30 minutes makings sure to stir every 15 miutes. Make sure you cook until tender.

SMOTHERED CABBAGE AND ANDOUILLE

Steps:

• 1. Cut cabbage in quarters and discard the center heart and all large, exterior leaves. Chop quarters into 2-3 pieces and separate the leaves.
• 2. In a 4-quart sauce pot, melt bacon drippings over medium heat. Add onions, celery, bell pepper, garlic, and andouille. Saute approximately 5 minutes or until vegetables are wilted. Add cabbage and blend well into vegetable mixture.
• 3. Continue to saute until cabbage leaves are wilted. Add chicken stock and reduce heat to simmer. Cover pot and allow to cook, stirring occasionally, for approximately 45 minutes.
• 4. Season to taste using salt and pepper and continue cooking until cabbage is well smothered. This dish, similar to snap beans, will be overcooked by most standards. However, this is the method preferred by both Cajuns and Creoles.
• 5. NOTE: The original recipe calls for green bell pepper, but all I had were the red, yellow, and orange, so I improvised. You may use either.

ROAST CHICKEN WITH SMOTHERED CABBAGE, BACON, AND POTATOES

Steps:

• Arrange rack in middle of oven; preheat to 425ºF. Finely zest lemon into a medium bowl. Cut zested lemon in half lengthwise; set one half aside and reserve the other for another use. Add garlic, chives, parsley, and butter and mash together with a fork.
• Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push butter mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with twine. Season chicken with 1 1/2 tsp. salt and 1/2 tsp. pepper.
• Heat roasting pan in oven 10 minutes. Meanwhile, toss potatoes, bacon, caraway seeds, 1/4 tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 1 tsp. oil in a large bowl. Toss cabbage and remaining 1/4 tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 2 tsp. oil in another large bowl.
• Remove pan from oven; quickly combine and arrange potato mixture, cabbage mixture, and remaining oil left in bowls in pan, spreading toward edges to make room for chicken. Place chicken, breast side up, on top; it's okay if chicken sits on some vegetables. Carefully return pan to oven and roast 25 minutes (some cabbage edges will be blackened).
• Remove pan from oven; squeeze reserved lemon half over chicken and vegetables. Gently stir vegetables to coat with pan drippings. Reduce oven temperature to 400ºF and continue roasting until chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 40-50 minutes more.
• Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with vegetable mixture, and top with parsley leaves.

SMOTHERED CABBAGE/YELLOW SQUASH

Steps:

• 1. In large skillet heat olive oil,add onions,bell pepper and garlic,saute until they are soft. Add chopped cabbage stirring to insure all veg cook evenly add squash,salt and pepper and paprika let simmer stir once or twice cover and let simmer 10 min or so until squash is tender.

SMOTHERED CABBAGE WITH CARROTS & SWEET PEPPERS

Steps:

• 1. Cut cabbage in half, then remove the core, by making a V shaped deep cut on either side of the core, then remove. Using a sharp knife cut cabbage half again creating a wedge then slice into thick shreds. Repeat till entire cabbage is cut up. Add to a large bowl.
• 2. Peel & Slice Onion, carrots and sweet peppers into medium slices and separate, then add to bowl of cabbage.
• 3. Add oil & butter to a large skillet, and turn on medium high heat.
• 4. Then wash vegetables and add to skillet, add salt and pepper, minced garlic if desired, and chopped chive. Cover with tight fitting lid, and allow to cook till tender, stirring occasionally till vegetables are tender, about 25 minutes or so.
• 5. Remove from heat, & serve while still hot.

MS. ANGELA'S SMOTHERED CABBAGE

Steps:

• Heat oil in a large pot over medium heat. Add onion, green pepper, and garlic. Cook and stir until browned, about 5 minutes. Add pork, Creole seasoning, and salt. Cook until pork is browned, 5 to 7 minutes. Do not drain.
• Arrange cabbage over pork; cover with diced tomatoes. Add lid and reduce heat to medium. Cook, without stirring, until cabbage is wilted, 15 to 20 minutes. Stir and taste for seasoning.

"UNWRAPPED EGG ROLL" - SMOTHERED CABBAGE CASSEROLE

Steps:

• Heat oven to 350. Butter 3 quart casserole.
• Heat oil - sauté onion and potato until soft. Stir in cabbage.
• and carrots. Stir in soups. Bring to boil.
• Transfer to casserole and cover. Bake 30 minute
• Remove cover. Bake 30 additional minute.
• SHORT CUTS:.
• - Use 1 bag of cole slaw mix in place of the cabbage and carrots.
• - Use 1 can of chopped potatoes, drained.
• - Use 1 can of sliced carrots, drained.
• - Use only 1 tbl. oil and cook onions in small bowl in microwave for 2 minutes.

SMOTHERED CABBAGE

Steps:

• 1. Gather ingredients. Clean and cut up cabbage to the chew that you desire, set aside. heat Dutch oven and fry up cubed ham steak in small amount of oil or brown your ham steak and cut up after browning. Remove from dutch oven and drain on paper towels
• 2. Put bacon in the pot and brown until crisp. remove and drain. add onions, garlic ,celery seed. When onions and garlic are softened add cabbage and simmer until tender about 40 minutes. Cut off pot add cubed ham steak and bacon put the lid back on and let sit covered for another 20 minutes. Add chicken stock only if there is a significant reduction in liquid and there should not be. We know cabbage gives up a lot of liquid. This is just in case. I use chicken stock instead of water so the cabbage does not lose it's flavor.

SOUTHERN "NEW YEAR'S" SMOTHERED CABBAGE

Steps:

• In a large pot cook bacon, remove and drain, reserving the fat.
• Add onion to bacon fat and cook for about 3 minutes.
• Add cabbage and drained bacon and saute for 5-10 minutes.
• Salt and pepper to taste.

CABBAGE AND SMOTHERED COLLARD GREENS RECIPE - (4.3/5)

Steps:

• 1.Fry the bacon with the onion in a large skillet over medium heat until the bacon is crisp, about 10 minutes. Stir in the chopped collard greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir for 5 minutes. 2.Add in the darker chopped cabbage leaves, and cook and stir until almost tender, about 5 minutes. Stir in the remaining cabbage; season with salt, black pepper, sugar, and the remaining greens seasoning. Stir well; cover and cook until tender, stirring occasionally so that the greens do not scorch, about 10 minutes.