Southern Cabbage Recipe (Easy Stovetop Side Dish)

Pin Recipe Jump to Recipe

This post may contain affiliate links to products I use and highly recommend. You can read my full disclosure . As an Amazon Associate I earn from qualifying purchases.

This Southern Cabbage Recipe turns a simple head of cabbage into a buttery soul food side dish that’s tender, well-seasoned, and full of flavor. It’s perfect for Sunday dinner, and you don’t need bacon to make it delicious.

Braised cabbage recipe with cabbage wedges softened in seasoned chicken broth and butter

This stovetop braised cabbage is easy to make, and you can cook it until it’s as soft as you like. I love serving it alongside Smothered Pork Chops or Oven Fried Wings, Southern Candied Yams, and Baked Macaroni and Cheese.

Why You’ll Love This Recipe

Rich, buttery flavor: The cabbage cooks in seasoned broth, so you get plenty of flavor without bacon or smoked meat.
Tender cabbage, just how you like it: Keep a little bite or cook it longer if you prefer softer cabbage.
Easy one-pot side dish: You only need a few everyday ingredients, and there’s very little hands-on cooking.

ingredients to make Southern cabbage recipe

Ingredients You’ll Need

Here are a few things to know about the ingredients. You’ll find the exact amounts in the recipe card below.

Green cabbage: Choose a firm head with tightly packed leaves. Remove the tough core and cut the cabbage into wide, evenly sized ribbons.
Butter: Gives the cabbage its rich flavor. I recommend unsalted butter so it’s easier to control the seasoning.
Yellow onion: Adds a little sweetness as it softens in the butter.
Chicken bouillon: I use Better Than Bouillon roasted chicken base for a rich, savory cooking liquid.
Water: The cabbage releases moisture as it cooks, so you don’t need much.
Apple cider vinegar: Adds a little tang to balance the richness. The extra tablespoon in the recipe card is optional if you like a stronger vinegar flavor.
Garlic powder: Adds garlic flavor without needing to chop fresh garlic.
Sea salt and black pepper: Season to taste after cooking since the bouillon already contains salt.
Red pepper flakes: Optional, for a little heat.

How to Make Southern Cabbage

Making this braised cabbage recipe on the stovetop is simple. Here are a few things to look for as it cooks. The recipe card has the complete instructions.

Start With Softened Onions

The onions should look soft and translucent. It’s ok if some are browned since that adds to the flavor with the butter.

Let the Cabbage Cook Down

Don’t worry if your pot looks too full. The cabbage wilts and shrinks a lot as it cooks, leaving you with plenty of room to stir everything together.

Sautéing the onions until softened, then adding the chopped cabbage, bouillon, apple cider vinegar, and garlic powder to make Southern braised cabbage.

Check the Cabbage’s Texture

Taste a piece at 25 minutes to see if it’s tender enough for you. If you prefer softer cabbage, let it cook a little longer. By 35 minutes, it should be very tender.

Finish to Taste

A little cooking liquid at the bottom of the pot is normal. If there’s more than you’d like, let some evaporate before stirring in the remaining butter. Taste the cabbage before adding more salt or the optional extra vinegar.

Cooking the cabbage until it reaches the desired tenderness, then seasoning to taste and serving the warm, buttery Southern cabbage.

SAVE THIS RECIPE

I'll email this post to you, so you can come back to it later!

Other Ways to Cook Cabbage

If you’d rather use another cooking method, I have two more cabbage recipes you can try:

Instant Pot Cabbage: A quicker way to make buttery, tender cabbage using a pressure cooker.
Crockpot Cabbage: A hands-off slow cooker version with ham for extra smoky flavor.

Tips for Tender, Flavorful Cabbage

Choose a large pot with a lid: A Dutch oven works well. If the cabbage doesn’t all fit at first, add it in batches as the first pieces wilt.
Don’t add extra water too soon: The cabbage releases plenty of moisture as it cooks. If the liquid evaporates before it’s tender, add a splash of water to prevent sticking.
Wait until the end to add salt: Better Than Bouillon is already seasoned. Taste the finished cabbage first so you don’t accidentally make it too salty.

Braised cabbage served in a bowl with soft cabbage leaves and buttery cooking juices

Easy Swaps & Variations

Use chicken broth: Replace the bouillon and water with prepared chicken broth. Vegetable broth works too if you’d like a vegetarian version.
Add Cajun flavor: Try a little of my Cajun Seasoning for extra flavor and mild heat. Start with a small amount since it contains salt.

What to Serve With Southern Cabbage

For a Southern-style fish fry, serve this cabbage with crispy fried catfish and Homemade Cornbread. If you’d rather make shrimp, my Old Bay Shrimp with Garlic Butter Sauce is another delicious option that doesn’t take much time.

I also love this cabbage with Baked BBQ Chicken Thighs. The sweet, smoky BBQ sauce goes so well with the buttery cabbage. Add some Creamed Corn if you’re in the mood for another side.

For an easy Sunday dinner, try my Slow Cooker Pork Shoulder Roast or Slow Cooker Pot Roast. You can let the slow cooker handle the main dish, then make the cabbage closer to dinnertime.

FAQs

Do you have to boil cabbage before cooking it?

No. There’s no need to boil the cabbage separately. It cooks directly in the pot with the seasoned liquid, so it softens while absorbing plenty of flavor.

Can you make Southern cabbage without bacon?

Absolutely! This recipe gets its savory flavor from butter, onions, and chicken bouillon. You don’t need bacon or smoked meat to make a flavorful Southern-style side dish.

How do you keep cooked cabbage from getting watery?

Cabbage naturally releases moisture as it cooks, so some liquid at the bottom of the pot is normal. If there’s more than you’d like once the cabbage is tender, remove the lid and cook for a few minutes to let some evaporate. I also start by adding a smaller amount at the beginning of cooking.

How to Store and Reheat Southern Cabbage

Make ahead: Core and chop the cabbage and slice the onion up to a day ahead. Refrigerate them in airtight containers until you’re ready to cook.
Store: Keep leftover cabbage in an airtight container in the refrigerator for 3–4 days.
Freeze: Freeze cooled cabbage in a freezer-safe container for up to 2 months for best quality. It will be softer after thawing.
Reheat: Warm leftovers in a covered pot over medium-low heat, adding a splash of water if needed. You can also microwave individual portions until heated through.