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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
Cook Time 30 minutes
Total Time 45 minutes
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.