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Smothered Cabbage
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Smothered Cabbage

Tasty cabbage smothered with garlic, spices, bacon, sausage and potatoes. This 30-minute dish is also gluten-free, low carb, and paleo-suitable.
Course Dinner, Lunch, Main Course, Side Dish
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5
Calories 300kcal
Author Kate Hahnel

Equipment

  • large pan or skillet - to cook the cabbage
  • cooking spoon - to stir

Ingredients

  • 1 3lb (approx. 1.5kgs) white cabbage (or savoy cabbage)
  • 1 large onion (yellow or red)
  • 2-3 thick slices bacon (or turkey bacon, cut to equal size cubes or stripes)
  • 3 tablespoon olive oil
  • 2 cups potatoes (cut into one-inch cubes)
  • ½ lb cooked smoked sausage (approx. 250g)
  • 4 cloves garlic
  • 1 tablespoon creole seasoning (or cajun seasoning)
  • 1 teaspoon caraway seeds (optional)
  • ¾ teaspoon salt (more or less according to preference)
  • 2 tablespoon apple cider vinegar
  • 1 cup chicken stock (preferably low-sodium)

Instructions

  • Allow a large skillet or pan to heat under medium heat for about 2 minutes. Toast the caraway seeds (optional) until fragrant then set aside.
  • To the pan, add the bacon and fry until crisp. Remove the cooked bacon using a slotted spoon and set it aside on a paper-lined plate.
  • In the same pan, add the smoked sausage, and onion. Cook for a further 2-3 minutes, or until the onion is softened and the sausage starts to brown.
  • Stir in the potatoes, garlic, creole seasoning, garlic, caraway seeds (optional) and salt.
  • Add the cabbage, apple cider vinegar, olive oil and chicken stock.
  • Cover the skillet or pan and allow to cook on low heat for 20 minutes, or until the potatoes and cabbage are cooked, stirring from time to time. Add some more water if the cabbage still feels tough (¼ cup at a time, to prevent your smothered cabbage from getting soggy).
  • Increase the heat to high and remove the cover. Add half of the previously fried bacon and allow the cabbage to cook for a further 10 minutes, or until the pan juices evaporate and the cabbage starts to brown.
  • Check for salt and adjust the seasoning appropriately. Garnish with the remaining bacon and serve.
  • Serve your smothered cabbage with any kind of baked or grilled meat, chicken or fish (or, with mashed potatoes, bread or rice dishes as a vegan option).

Notes

USEFUL RECIPE TIPS
  • Add more water to your dish, if not tender enough.
  • Do not shy away when using fat. Cabbage contains fat-soluble vitamins whose absorption in the body is maximized when taken together with fat.
  • Add brown sugar (coconut sugar for paleo or keto brown sugar substitute), if you like your smothered cabbage sweeter. Bear in mind that cabbage gets sweeter during cooking.
  • The caraway seeds add flavor as well as help the stomach to better handle the cabbage, during digestion. Feel free to leave this out if you do not like caraway. You can either toast them before frying the bacon or simply stir them in with the rest of the ingredients.
  • Finely chopped cabbage will require less time to cook (about 10 minutes less) than larger chunks.
  • Add an extra tablespoon of vinegar or lemon juice, if you like your cabbage to have more of a bite.

Nutrition

Calories: 300kcal | Carbohydrates: 31g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 609mg | Potassium: 837mg | Fiber: 7g | Sugar: 8g | Vitamin A: 878IU | Vitamin C: 86mg | Calcium: 101mg | Iron: 2mg