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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.
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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.