Smothered Cabbage with Pork is green cabbage slowly cooked in its own moisture until tender and deeply flavored. My South Louisiana version begins with smoky bacon and browned bone-in pork chops, then adds onions, garlic, thyme, bay leaves, and Creole seasoning. The finished cabbage is tender, savory, and slightly sweet-not watery or mushy. Although cabbage is traditionally served on New Year's Day in hopes of wealth and prosperity, this comforting side dish is delicious throughout the year.
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What Makes the Best Smothered Cabbage?
In South Louisiana cooking, to smother means to cook an ingredient slowly in a covered pot with aromatics and only a small amount of added liquid. The cabbage releases plenty of moisture as it cooks, so the finished dish should be tender and deeply flavored-not boiled, watery, or mushy.
- Build a flavorful foundation. Slowly render the bacon, then brown the pork chops in the fat. The browned bits left in the Dutch oven contribute considerable flavor.
- Give the aromatics time. Cook the onions in the rendered fat until they begin to soften and brown, then add the garlic.
- Use stock sparingly. Add only enough to deglaze the Dutch oven. Cabbage releases plenty of moisture as it cooks. Too much added stock can make the finished dish watery.
- Add the cabbage in batches. Allow each addition to wilt slightly so the entire head fits in the pot and mixes evenly with the aromatics.
- Finish uncovered. Remove the lid for the final stage so excess liquid can evaporate. The cabbage should be tender but still hold its shape.
- Taste before adding salt. Bacon, stock, pork, and some Creole seasonings already contribute salt.
Here's What You Need
Here are some of the key ingredients for this recipe. A complete list of ingredients with quantities can be found in the printable recipe card:
Ingredient Notes
- Cabbage: Green cabbage provides the best flavor and texture for this recipe. Red cabbage can be substituted, but it will change the appearance and color the other ingredients.
- Bacon: Smoked bacon supplies both cooking fat and smoky flavor. Bacon grease can replace the bacon, although the finished dish will not contain pieces of cooked bacon.
- Pork chops: I prefer thick-cut, bone-in pork chops with some visible fat. Boneless pork chops of similar thickness will also work, although they contribute less richness.
- Garlic: Fresh garlic provides the best flavor. Substitute ¼ teaspoon of granulated garlic for each clove if needed and add it with the dry seasonings.
- Stock: Chicken stock is my preference, but pork or vegetable stock will work. Low-sodium bouillon prepared according to its package directions can also be used.
- Creole seasoning and salt: I developed this recipe using Le Bon Papa Creole Seasoning, which contains no salt or MSG. If your seasoning contains salt, wait until the cabbage is cooked before adding more.
Cookware
The entire recipe can be cooked in a large Dutch oven or another heavy-bottomed pot with a tight-fitting lid. I use an 8½-quart Calphalon Dutch oven like this one. No special equipment is needed.
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Hints and Tips (FAQ)
Once all the cabbage is in the Dutch oven, allow approximately 30 to 35 minutes: about 20 minutes covered and another 10 to 15 minutes uncovered. The exact time depends on the cabbage and the size of the pieces, so use its texture rather than the clock as the final test.
Cover the Dutch oven during the first part of cooking. The trapped steam helps the cabbage release its moisture and become tender. Remove the lid for the final 10 to 15 minutes so excess liquid can evaporate and the flavors can concentrate.
Use only enough stock to deglaze the Dutch oven, begin checking the cabbage before the cooking time has elapsed, and finish it uncovered. The cabbage is ready when it is tender but still holds its shape on a serving spoon.
Here's What You Do
First…you have a beer. While you enjoy it, read the recipe all the way through so you understand the ingredients, cookware, timing, and order of the steps. Then complete your mise en place by preparing and measuring everything before you begin cooking. This preparation is the foundation of my no-angst approach. Once the cooking starts, you can focus on timing, technique, and enjoying the process without scrambling for something you need.
Mise en place
What happens in this step? The pork chops are seasoned; the bacon, cabbage, onion, and garlic are prepared; and the remaining ingredients are measured before cooking begins.
Render the Bacon, Brown the Pork, and Sauté the Aromatics
What happens in this step? The bacon renders its fat, the pork chops develop a browned exterior, and the onions and garlic begin building the dish's flavor base.
Lagniappe Tip: Don't Leave the Fond Behind. After the onions soften, add the stock and scrape the bottom of the Dutch oven to release the fond-the browned bits left by the bacon and pork. Those bits add deep flavor and color to the cabbage.
Add the Cabbage and Smother with the Pork
What happens in this step? The cabbage cooks down with the stock and seasonings, then slowly simmers with the pork chops and bacon until tender.
Lagniappe Tip: Add the Cabbage in Batches. It may take about 10 minutes to fit all the cabbage in the Dutch oven. Stir well to completely mix the onions and cabbage and allow it to cook down slightly before you add more cabbage.
Uncover, Reduce, and Finish the Cabbage
What happens in this step? Uncovered cooking reduces the excess moisture and concentrates the flavors before the pork is shredded and returned to the cabbage.
Lagniappe Tip: Look for the Right Finish. The cabbage should be tender but still hold its shape, and the bottom of the Dutch oven should be moist and lightly glossy rather than soupy. If excess liquid remains, continue cooking uncovered for a few minutes, stirring frequently.
Serving Suggestions
Smothered cabbage is a natural companion for baked ham, pork, pork chops, or smoked sausage. For a traditional New Year's meal, serve it with black-eyed peas and steamed rice. A warm piece of cornbread is excellent for soaking up the flavorful juices.
These are some other great side dishes from Sweet Daddy D:
Leftover Tips
Smothered cabbage can be made one day ahead, and its flavors often deepen overnight. Allow it to cool within 2 hours of cooking, then refrigerate it in an airtight container for 3 to 4 days.
To reheat: Place the cabbage in a covered Dutch oven or saucepan over medium-low heat, stirring occasionally. Add a small splash of stock only if it appears dry.
To freeze: Freezing is not recommended because the cabbage will soften considerably after thawing. If necessary, freeze it in an airtight container for up to 2 to 3 months. Defrost it overnight in the refrigerator, then reheat as instructed above.
Tell Us About It!
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Yeah You Right!
Publisher's Note: This recipe and article were originally published in December 2019. I retested and republished them in August 2026 with new step-by-step images, clearer process instructions, expanded ingredient guidance, and updated serving and storage tips.
Recipe
Smothered Cabbage with Pork
Here's What You Need
- 3 slices smoked bacon Substitute 3 to 4 tablespoons bacon grease
- 2 thick-cut bone-in pork chops with some fat
- 1 head green cabbage chopped
- 1 large yellow onion sliced
- 5 cloves garlic roughly chop
- 1 tablespoon sugar
- ¼ cup Chicken Stock
Herb and Spice Blend
- 1 teaspoon kosher salt
- 1 teaspoon dry thyme
- 1 teaspoon freshly ground black pepper
- 2 tablespoon Creole seasoning divided
- 2 bay leaves
Here's What You Do
Preparation
- Sprinkle the pork chops with kosher salt and pepper and 1 Tablespoon of Creole seasoning and set aside; chop bacon into 1-inch pieces.
- Remove the outer leaves, cut the cabbage in half, and remove the hard stem core. Cut each half in half again, then slice each quarter across in 4 to 6 pieces.
- Slice onion into thick rings and then cut the rings in half; roughly chop the garlic
- Measure out all other ingredients
To cook the cabbage
- Fry the bacon in a large Dutch oven over medium-high heat. (Or melt bacon grease)
- Brown the pork chops on both sides in the bacon grease. When browned, remove the pork chops and bacon from the pan and set aside.
- Add the onions and sauté until starting to soften and brown on the edges, about 5 to 8 minutes.
- Add the garlic and stir until aromatic, about 2 minutes.
- Deglaze the pan with the chicken stock to lift all the fond off the bottom and mix well into the onions. This is an important step that adds a lot of flavor and color to the process.
- Add in the cabbage a handful at a time. Stir well and allow it to cook down a little before you add more. It may take about 10 minutes to cook down to get all the cabbage in the Dutch oven.
- Add the herbs and spices, sugar and the bay leaves and stir well.
- Add back the pork chops and bacon. Lower the heat to medium-low and cover the pot. Check in about 10 minutes and stir. The cabbage should be giving off liquid, but if not, add a little chicken stock (but, only if needed).
- Cover the pot and simmer another 10 minutes, stirring occasionally.
- Remove the cover, increase the heat and continue to simmer for another 10 to 15 minutes, stirring occasionally to allow some browning and to cook off some of the excess liquid.
- Remove the Dutch oven from the heat and allow the cabbage to cool somewhat. Taste for seasoning and adjust as necessary. Pull the pork chop meat off the bones, shred or break into smaller pieces and return to the pot. Remove the bay leaves, mix well and serve.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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Lisa says
Hand down the best cabbage recipe I’ve ever made. I’m a New Orleans girl so I appreciate the heat. I add a few extra chops because my family likes a little cabbage with their meat! Must try! I love all of your recipes that I’ve tried… keep it up please! I’ll be on the preorder list if you ever come out with a cookbook!
Sweet Daddy D says
So nice to her, Lisa. Thanks for taking the time to let me know you liked my recipes. I appreciate you trying them, keep cooking!
Miranda Lewis-Grant says
I don't use measurements but my husband can't cook without them so your a life saver for him lol.
Sweet Daddy D says
Hey, Miranda! Glad to help.
Walter A Barbier says
Wonderful recipe. Easy to prepare and great flavor.
Sweet Daddy D says
Hey, thanks, Walter! Glad that you liked it. I appreciate you reaching out to me.