This Southern-Style Cabbage is the ultimate comfort food—tender, buttery cabbage simmered with smoky sausage or bacon and simple seasonings for a flavorful, soul-food side dish. It’s an easy, one-pot recipe that pairs perfectly with just about anything, from fried chicken to cornbread. Whether you grew up eating Southern cabbage for holidays and Sunday dinners, or you're trying it for the first time, this recipe brings all the down-home cooking, you’ll love!
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There are so many ways to cook cabbage. You can fry it, steam, boil it, etc. This Black folks' style method is simmered on the stove along with some amazing spices and broth.
Table of Contents
Key Ingredients
You will need a handful of simple ingredients you probably already have at home.
- Cabbage
- Butter
- Garlic
- Broth
- Smoked Sausage or Bacon
- Salt and Pepper
What Makes it Southern
Southern-style cabbage gets its signature flavor from a few key ingredients and cooking techniques that are common in Southern cuisine:
- Smoky, Savory Flavor – It’s often cooked with sausage, bacon, ham hocks, or smoked turkey, adding a deep, smoky richness. Bacon grease or butter also enhances the flavor.
- Slow Simmering – Instead of quickly sautéing, the cabbage is simmered low and slow until it’s ultra-tender and infused with seasoning.
- Simple, Bold Seasonings – Southern cabbage isn’t bland! It’s typically seasoned with onion, garlic, salt, black pepper, and sometimes a little spice from red pepper flakes or Creole seasoning.
- A Buttery, Comforting Finish – My mama always used butter! It adds richness, making it extra silky and satisfying.
How To Cut Cabbage?
Ensure you have a quality knife. Slicing cabbage definitely needs one. I have always found chopping the cabbage into quarters works best.
- Remove Outer Leaves – Peel off any wilted or damaged outer leaves.
- Cut the Cabbage in Half – Place the cabbage on a cutting board, stem-side down. Use a sharp knife to slice it in half from top to bottom.
- Cut into Quarters – Slice each half in half again, making four wedges.
- Remove the Core – Lay each wedge flat and cut off the tough, white core at an angle.
- Chop – into strips so they cook down evenly.
What Type of Seasoning to Use
A few things I like to add for flavor: chicken broth, onions, garlic, andouille sausage, and butter. A lot of people will cook their cabbage in water. I add broth to just about anything (including collard greens) because it enhances the flavor, especially while simmering on the stove.
Onions and garlic are staples because they are so aromatic. Andouille sausage is a Southern staple. It's often associated with Louisiana cuisine. It's smoked sausage that is double smoked. You can even find andouille chicken sausage at Trader Joe's.
Butter is used for obvious flavor and texture. When cooked in butter this cabbage will glide right off your fork.
How to Make Southern Cooked Cabbage
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- 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.
- Place a Dutch oven or large pot on medium-high heat.
- Add butter and sliced sausage. Cook for 3-4 minutes until both sides are cooked through.
- Add in the garlic and stir.
- Add the sliced cabbage and broth.
- Cover the pot and cook.
Cook Time/How Long to Cook
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.
Frequently Asked Questions/FAQs
I may be in the minority, but I love the smell of cooked cabbage and sausage. It smells like dinnertime and it gets my stomach rumbling.
Cooking cabbage without that strong sulfur smell is all about how you cook it and what you add to it. A little vinegar (apple cider or white), lemon juice, or even a splash of white wine helps neutralize the odor. I have even heard some folks swear by adding a few chunks of raw potato to the pot while boiling or simmering. The potato absorbs some of the sulfur (just discard it after cooking).
Open a window or use the stove fan to help clear out any lingering smell. You can read more about How to Get Rid of Cooked Cabbage Odor here.
You can omit the sausage or substitute it for bacon, turkey bacon, smoked turkey, etc. if you wish.
Cover and seal the cabbage. Store it in the fridge for up to 3-4 days.
Store in airtight containers or freezer bags, leaving a little space for expansion. Freeze for up to 3 months for best texture.
Variations/Substitutions/Add-ins
- Red Pepper Flakes
- Bacon
- Ham Hocks or Smoked Turkey
- Creole or Cajun Seasoning
- Apple Cider Vinegar
- Brown Sugar or Honey
- Bell Peppers
- Tomatoes
You must pair cabbage with classic soul food sides like Cornbread Muffins, Jalapeno Cheddar Cornbread, or Homemade Blueberry Cornbread.
What to Serve With Southern Cabbage
Southern Mustard Greens
Southern Collard Greens
Southern Okra and Tomatoes
Southern Style Green Beans
Southern Baked Beans
Cornbread Casserole
Southern Black Eyed Peas
Mashed Sweet Potatoes with Brown Sugar
Slow Cooker Black Eyed Peas
Main Dishes to Pair
Stuffed Turkey Legs
Baked Crab Legs
Slow Cooker Turkey Legs
Baked Turkey Wings
Smothered Turkey Wings
Cajun Roasted Turkey
Smothered Chicken
Air Fryer Honey Glazed Ham
Southern Baked Ham With Pineapple
Freezer Tips
You can freeze the cabbage for up to 8-9 months. Thaw the frozen cabbage overnight in the fridge.
You may also enjoy my Southern Fried Cabbage, Instant Pot Southern Cabbage, and Instant Pot Corned Beef and Cabbage recipes.
Watch step by step video instructions here on Youtube.
Southern Soul Food Cooked Cabbage Recipe
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I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
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 ½ cups broth Chicken, beef, or vegetable is fine. I used chicken.
- salt and pepper to taste
Instructions
- 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.
- Place a Dutch oven or large pot on medium-high heat.
- Add the butter and sliced sausage. Cook for 3-4 minutes until both sides are cooked through.
- Add in the garlic and stir.
- 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.
- 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.
- Open the pot. Season with salt and pepper. Taste repeatedly and adjust as necessary. Serve when cool.
Video
Notes
- I like to use chicken sausage in this recipe. Use whatever you prefer.
- You can omit the sausage or substitute it for bacon, turkey bacon, etc if you wish.
- You can double or triple the recipe by doubling, tripling the ingredients. You may need to adjust the cook time. Check in frequently and use your judgment.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ashley F says
I was craving this during meal planning this week and of course I knew Brandi had a recipe for it! This is so easy, flavorful and delicious and sorry Mama but this is the new go-to recipe for cooked cabbage!
staysnatched says
haha! Sorry mama!
Danielle says
Cabbage is cooking now. (I added some onions and peppers). Serving with Mississippi pot roast and red potatoes! Thank you Brandi!
staysnatched says
YUM! Such a great combo.
Kristy M says
This was easy and has such a great flavor!
staysnatched says
I'm so glad to hear it!
Matthew says
It had been wanting this dish for a while and some previous attempts to go it alone did not turn out right. This was easy to make and tasty (even the leftovers got tastier!). Also easy clean up which was an added bonus since it didnt require many dishes.
staysnatched says
Easy clean up! That's always the best.
Danna says
My husband is a Stage 5 renal end disease patient. I have had the hardest time finding recipes that are actually good. My husband went nuts when I made this for him last night. He LOVED it! I will be making this once a week for him.
staysnatched says
Glad to hear you will be making it once a week!
Nicole says
I want to rate this recipe, because my dish turned out great!! But I didn’t go by this recipe exactly, because I used this recipe as a basis to make a recipe a friend’s mom, Annie, had given me years ago. All she gave me were the ingredients, but no instructions or measurements. So I went by this recipe for those details, and the dish turned out wonderful…better than other cabbage recipes I had tried.
The recipe variances were…
- Didn’t use sausage or any meat
- Instead of butter (I am dairy free), used mostly olive oil with some ghee added
- Instead of fresh garlic, sauteed finally chopped sweet onion
- Instead of salt, used garlic salt
The recipe turned out great, and I suspect will turn out great as made. It’s very forgiving and can be modified easily. Thank you so much for the great instructions and recipe!
Robert says
"Good Lovin'", I describe the recipes.