Southern Cabbage Recipe
This Southern Cabbage Recipe makes tender, buttery cabbage with plenty of savory flavor, no bacon needed! Everything cooks in one pot on the stovetop, and you can make the cabbage as soft as you like. It’s an easy soul food side dish to serve with smothered pork chops, fried catfish, or your favorite Sunday dinner.
Servings: 12 side servings
Calories: 97kcal
Equipment
- Dutch Oven or heavy-bottomed pot with a lid
Ingredients
- 2½ lb Green Cabbage cored and chopped into wide ribbons
- ½ Yellow Onion thinly sliced (about 1 cup)
- ½ cup Butter divided
- 1 tbsp Chicken bouillon paste Better Than Bouillon roasted chicken base
- 1 cup Water
- 1 tbsp Apple Cider Vinegar plus 1 tbsp optional
- 2 tsp garlic powder
- 1 tsp black pepper or to taste
- 1 tsp red pepper flakes optional
- Natural Ancient Sea Salt optional to taste
Instructions
- Sauté the onions: Melt 4 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onions and sauté for 4–5 minutes, stirring occasionally, until softened and translucent.
- Add the cabbage: Add the cabbage, chicken bouillon, water, garlic powder, and 1 tablespoon of apple cider vinegar to the pot. Toss to combine.
- Cook the cabbage: Cover the pot and cook over medium-low heat for 25–35 minutes, stirring occasionally. Check at 25 minutes for cabbage that's tender with a little bite, 30 minutes for softer cabbage, or 35 minutes for very soft cabbage.
- Reduce excess liquid: Remove the lid. If there's excess liquid, cook uncovered for about 5 minutes to allow some of it to evaporate.
- Season and serve: Stir in the remaining 4 tablespoons of butter. Add sea salt, black pepper, and optional red pepper flakes to taste. For a tangier flavor, stir in the additional tablespoon of apple cider vinegar. Serve warm.
Notes
- Cooking liquid: If the liquid evaporates before the cabbage is tender, add a splash of water to prevent sticking.
- Seasoning: Chicken bouillon contains salt, so taste the cabbage before adding sea salt.
Nutrition
Calories: 97kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 182mg | Potassium: 183mg | Fiber: 3g | Sugar: 3g | Vitamin A: 379IU | Vitamin C: 35mg | Calcium: 44mg | Iron: 1mg
