Southern-Style Smothered Cabbage

There’s nothing quite like a big pot of smothered cabbage, tender, savory, smoky, and rich enough to win over even the cabbage skeptics. This Southern-style version uses bacon drippings, the Trinity, slow braising, and plenty of sausage to build layers of flavor you can smell from down the hall.

It’s soulful, cozy, and the kind of recipe that tastes like it’s been passed down for generations. Serve it over hot white rice and watch it disappear.

Before You Get Started

Smothered cabbage is all about slow heat and deep flavor. Let the bacon crisp fully, let the Trinity soften until fragrant, and give the cabbage time to melt down into something silky and tender. The longer it cooks, the better it gets.

What You Need to Make Southern Smothered Cabbage

• Bacon
• Guidry’s onion–bell pepper–celery seasoning blend
• Fresh garlic
• A large head of cabbage
• Chicken broth
• Smoked sausage or turkey sausage
• Salt, black pepper, red pepper flakes
• Hot cooked white rice

How to Make Southern Smothered Cabbage

1. Crisp the bacon
   Cook the bacon until golden and crisp, then remove it while keeping all the drippings in the pot — that’s your flavor base.
2. Build your aromatics
   Add Guidry’s seasoning blend and garlic. Sauté until translucent and fragrant.
3. Caramelize the cabbage
   Place cabbage wedges cut side down directly into the pot so they sear and pick up color. Cover and cook briefly to soften.
4. Start the braise
   Stir gently, add chicken broth, and crumble the cooked bacon back in.
5. Bake covered
   Transfer the pot to a 325°F–350°F oven and bake for about 1 hour, until the cabbage is tender.
6. Add the sausage
   Stir in sliced smoked sausage and continue baking uncovered for another 45 minutes to 1 hour, stirring occasionally, until the broth reduces and everything is rich and flavorful.
7. Serve
   Spoon the cabbage and sausage mixture over white rice and enjoy warm.

Frequently Asked Questions

Can I make this ahead of time?

Yes, smothered cabbage is even better the next day. The flavors deepen overnight, and it reheats beautifully on the stovetop or in the microwave.

Do I have to use bacon?

Bacon gives the dish its classic smoky flavor, but you can swap it for turkey bacon or omit it entirely. If you skip the bacon, add a splash of olive oil and a little smoked paprika to mimic that smoky richness.

Can I use turkey sausage instead of smoked sausage?

Absolutely. Turkey sausage works great and makes the dish a little lighter while still keeping all the flavor.

What type of cabbage works best?

A standard large green cabbage is the classic choice. Savoy cabbage also works but will cook a bit faster due to its softer leaves.

Southern-Style Smothered Cabbage

A crowd favorite that’s rich, comforting, and full of flavor — perfect any time of year, not just New Year’s Day.

Print Recipe Pin Recipe

Ingredients

  

• 1 lb bacon
• 1 container Guidry’s seasoning blend onion, bell pepper, celery – aka “The Trinity”
• 4 –5 cloves garlic minced
• 1 large head of cabbage quartered or cut into large wedges
• 32 oz chicken broth
• 1 lb smoked sausage or turkey sausage as a healthy swap
• Salt black pepper, and red pepper flakes to taste
• Cooked white rice for serving

Method

 

Sear the Bacon:

1. In your Dutch oven or Ninja Foodi (sear mode), cook 1 lb of bacon over medium-high heat until crispy.
2. Remove bacon and set aside on a paper towel-lined plate. Leave the bacon drippings in the pot — that’s flavor gold!

Build the Base:

1. Add the full container of Guidry’s seasoning blend to the bacon fat. Stir in the minced garlic.
2. Sauté until the onions are translucent and everything is fragrant.

Caramelize the Cabbage:

1. Place your cabbage wedges cut side down directly onto the hot onion mixture, nestling them into the pan so they touch the surface.
2. Cover and cook on medium-high for 5 minutes. This gives the cabbage a nice sear and caramelized edges.

Braise the Cabbage:

1. After 5 minutes, stir gently. Add the chicken broth and crumble the cooked bacon over the top.
2. Cover the pot and transfer to the oven. (If you are using your ninja foodie now is the time to put it onto the braise mode)

Bake Covered:

1. Bake at 325°F to 350°F for 1 hour, until the cabbage is soft and tender.

Add Sausage & Finish Cooking:

1. After 1 hour, remove the lid and stir in 1 lb of sliced smoked sausage (or turkey sausage).
2. Leave the pot uncovered and return to the oven for another 45 minutes to 1 hour, stirring every 20 minutes, until the liquid reduces and everything is deeply flavorful.

Serve:

1. Ladle over a big scoop of hot white rice and serve with love.

Notes

Make it spicy: Add a pinch of red pepper flakes or a splash of hot sauce during the last 30 minutes.
Make it ahead: This dish tastes even better the next day.
Freezer-friendly: Cooled portions can be frozen for up to 3 months.