Tender Cooked Dutch Oven Southern Cabbage with Andouille

Dutch Oven Southern Cabbage is another favorite recipe of mine, and when you try and taste this dish, you’ll know exactly why!

If you’re unfamiliar with Southern cabbage, then allow me to introduce you to a new side dish that’ll soon become your go-to when looking for a tasty and nutritious plate filler. Essentially, this Southern cabbage is a less ‘soup-y’ version of the classic cabbage soup.

The star of this side dish is the cabbage, of course, but I’ve also added some additional flavors by using smoked sausage, butter, and garlic. Cooking the cabbage in seasoned broth in a Dutch oven is the ideal way to maximize tender cabbage and a great fusion of flavors from off the ingredients.

This simple Southern cabbage recipe only calls for 5 main ingredients and can be made in just 30 minutes! Serve it at Sunday lunch or a special holiday dinner.

HOW TO STORE SOUTHERN CABBAGE

This Southern cabbage dish can be stored in an airtight container in the refrigerator for up to 6 days or in the freezer for up to 3 months.

Thaw frozen Southern cabbage overnight in the refrigerator and reheat on the stovetop, in the microwave, or in the oven, covered.

SERVING SUGGESTIONS

Southern cabbage is a delicious winter warming side dish that can be enjoyed for lunch or dinner alongside roast meats, beef stroganoff, or a rich and hearty stew.

A sprinkle of fresh dill and a dollop of sour cream are great topping options when serving this Southern cabbage to the family or to guests.

WHAT VARIATIONS CAN I MAKE TO THIS SOUTHERN CABBAGE?

• This Southern cabbage can be made with sauerkraut instead of fresh cabbage.
• Add in some sorrel, spinach, and various other greens you may enjoy.
• I’ve added in some smoked sausage, but feel free to also use bacon or even beef brisket to bulk up this Southern cabbage.
• This dish is mild in flavor and seasoning. For a kick of heat, add in some cayenne pepper or chili flakes.

TIPS FOR MAKING SOUTHERN CABBAGE

• Go ahead and add any kind of vegetables to this Southern cabbage dish, such as carrots, green beans, and zucchini. 
• This recipe calls for 1 head of cabbage. You can easily double the quantities if you intend to serve a crowd or want to freeze extra Southern cabbage for an easy side dish later on. 
• You can use vegetable broth instead of chicken broth, although I enjoy the depth of flavor provided by the chicken broth.
• If you don’t own a Dutch oven, simply use a thick cast-iron pot that has a fitted li,d which would be suitable to be placed in the oven.

Dutch Oven Southern Cabbage

Southern Cabbage is another Dutch oven favorite recipe of mine and when you try and taste this dish, you’ll know exactly why!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 Servings

Course: Dutch Oven Sides

Cuisine: American

Ingredients Method

Ingredients

  

• 1 head fresh cabbage Mine weighed about 3 pounds
• 2 tablespoons unsalted butter
• 6-7 ounces smoked sausage Sliced into rounds I use andouille.
• 2 garlic cloves Minced
• 1 1/2 cups broth Chicken beef, or vegetable is fine. I used chicken.
• salt and pepper to taste

Method

 

1. Slice the cabbage in half to create 2 portions. Slice the core/stem out of both. Then slice each piece in half. You should have 4 smaller chunks of cabbage. From there, slice each into smaller strips.
2. Place a Dutch oven or large pot on medium-high heat.
3. Add the butter and sliced sausage. Cook for 3-4 minutes until both sides are cooked through.
4. Add in the garlic and stir.
5. Add the sliced cabbage and broth. The cabbage will take up most of the room of the pot. It will wilt down when it cooks.
6. Cover the pot and reduce the heat to low. Cook for 15-30 minutes. The cook time will vary based on how tender you like your cabbage. I like mine really tender, but not mushy. This takes 25-30 minutes. If you like for the cabbage to have some firmness and a bite, you can cook it for 15 minutes. Check in on it often (if it’s your first time making the recipe) and adjust accordingly.
7. Open the pot. Season with salt and pepper. Taste repeatedly and adjust as necessary. Serve when cool.