Serves 6
50 min
Smothered Cabbage and Potatoes
Recipe GLPR56a10ed3dad340
A classic Southern comfort dish featuring tender Yukon Gold potatoes and savoy cabbage braised together with smoky bacon, garlic, and Cajun spices until everything is perfectly soft and infused with rich, savory flavors. The vegetables are cooked down slowly in a seasoned broth until melt-in-your-mouth tender, creating a hearty, one-pan meal.
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Ingredients
4 slices thick-cut bacon, cut into 1-inch pieces
1/2 medium yellow onion, diced
3 cloves garlic, minced
12 ounces Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 small head savoy cabbage, core removed and chopped into bite-sized pieces (about 1 1/2 pounds)
5 tablespoons unsalted butter
1 1/2 cups low-sodium chicken broth
1 1/2 teaspoons Cajun seasoning
1 teaspoon kosher salt
Directions
In a large Dutch oven or heavy-bottomed pot, cook the bacon pieces over medium heat until they are crispy and the fat has rendered, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
Add the diced onion to the bacon fat and sauté over medium heat, stirring occasionally, until softened and fragrant, about 3–4 minutes. Add the minced garlic and cook for an additional minute, stirring constantly.
Stir in the butter until melted and fully incorporated with the onion and garlic mixture.
Add the cubed potatoes to the pot and toss to coat with the butter and bacon fat. Cook for 2–3 minutes, allowing the potatoes to begin softening and absorbing the flavors.
Add the chopped cabbage in batches, stirring and folding it down as it begins to wilt, until all the cabbage is incorporated into the pot.
Sprinkle the Cajun seasoning and kosher salt over the vegetables and stir well to distribute the seasonings evenly.
Pour in the chicken broth, stirring gently to combine. Increase the heat to medium-high and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low, cover the pot with a lid, and cook for 20–25 minutes, stirring occasionally, until the potatoes are very tender and the cabbage is completely softened and melt-in-your-mouth tender.
Stir the reserved crispy bacon pieces back into the pot and adjust the seasoning with additional salt and Cajun seasoning to taste. Serve hot directly from the pot.
