This simple recipe for Smothered Cabbage with Pork uses a simple process with simple ingredients to create deep, heartwarming flavors. Chopped green cabbage is slowly smothered with onions, garlic, and pork, all seasoned with traditional South Louisiana flavors. Often served as a traditional New Year dish for those seeking wealth and prosperity, but this recipe is so simple you don't have to wait for the Holidays!
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Tips That Make This Recipe Great
It does not take long to prepare Smothered Cabbage with Pork but don’t rush through the initial steps of building the flavor base.
- Render the bacon fat slowly to get all you can (or use some bacon fat you already have), then sear the pork in the fat so that the Dutch oven develops some fond.
- Saute the onions slowly in the fat to help deglaze the pan while releasing some of its natural sugars. If the pan still needs more deglazing, use a little chicken stock to loosen and combine all that great flavor. This is a very important step.
- Use good quality meats, like pork, ham hocks, or ham and some fat. The meats lend a nice smokey background that will boost the flavor.
- Cooking the vegetables in the fat will inject tremendous flavor.
- When adding the cabbage, allow it to sear slightly. This helps extract some of its natural sugars.
- If you need more liquid, add small amounts of chicken stock. Smothering cabbage does not require a lot of extra liquid (stock) because the cooking process will cause the cabbage to release its natural moisture.
- Don't skimp on the seasonings: salt, pepper, Creole seasoning, and herbs.
- Don’t overcook the cabbage. We want a well-cooked, tender vegetable, but not one that is mushy.
Lagniappe Tip: Deglazing is extremely important for adding flavor and color to the finished dish. After frying bacon, searing pork chops, and sautéing onions, deglaze the pan with a splash of chicken stock (or wine, water, or other stock). This lifts the tasty browned bits (fond) from the pan’s bottom, enhancing flavor and color. Let the liquid reduce to intensify the dish.
Here's What You Need
A complete list of ingredients with quantities can be found on the printable recipe card at the end of this article.
Ingredient Notes
- Cabbage: I use green cabbage for this recipe, but you can substitute red cabbage or a combination. The texture is very similar, but you should add a touch of vinegar or lemon juice if using red cabbage to help maintain its color.
- Onion: I use yellow onions, but any sweet onion will also work.
- Bacon: Use smoked bacon or substitute bacon fat.
- Pork: I like a thick pork chop with bone and a good bit of fat. The fat adds tremendous flavor and should not be omitted. Other cuts of pork like country-style ribs or pork steaks can be used. Smoked ham hocks, smoked ham shanks, and smoked sausage or andouille sausage make great substitutes.
- Stock: Use chicken, pork, or vegetable stock. You can use Bouillion as a substitute.
- Creole seasoning: I developed this recipe using Le Bon Papa Creole Seasoning, an all-purpose Creole or Cajun seasoning with no salt or MSG. If you substitute a seasoning with salt, taste the cabbage before adding more salt.
- Herbs: I use dry thyme but fresh thyme is an excellent substitute; use about 1 tablespoon of fresh thyme to replace the teaspoon of dry. You can also substitute or add your favorite fresh or dry herbs.
- Salt: Sources of salt in this recipe may be the Creole/Cajun seasoning you use, the stock, and the bacon. Make sure to taste the cabbage before adding more salt.
Cookware
The entire recipe can be cooked in a large Dutch oven or other heavy-bottom pot with a good lid. I use an 8 ½-quart Calphalon Dutch oven like this one. No special equipment is needed.
Hints and Tips (FAQ)
This can be made a day ahead and stored in the refrigerator for 3 to 4 days. To reheat, return the cabbage to the Dutch oven and simmer until heated through.
You can modify this recipe by adding some carrots or potatoes. Toss in some cayenne or Tabasco Hot Sauce or a splash of balsamic vinegar to add some tang.
Here's What You Need
First...you have a beer. This recipe is simple and with a little preparation (mise en place) doesn’t take much time to throw together. Enjoy a beer while you read the recipe from top to bottom. Make sure you have all the ingredients and you know how to prep them, and what to do with them.
Mise en place
- Sprinkle the pork chops with creole seasoning and set aside.
- Chop the bacon into approximately 1-inch pieces.
- Measure the Herb and Spice Blend plus the sugar into a small prep bowl and measure about ½ cup of chicken stock.
To prepare the vegetables:
- To prepare the cabbage, remove the loose outer leaves and slice the head in half through the stem end. Cut out the hard stem and discard it.
- Slice each cabbage half in half again, then slice each half crossways into 4 to 6 pieces.
- Slice the onion into thick rings, and cut the rings in half.
- Rough-chop the garlic.
Start By Rendering and Searing the Pork
What happens in this step? The bacon provides the fat in which we cook the other ingredients. Searing the pork chops not only intensifies their flavor but produces fond in the Dutch oven that will help distribute the flavor.
- Starting in a cold Dutch oven over medium heat, fry the bacon until just crispy and the fat has been rendered.
- Sear the pork chops on both sides in the bacon grease. When browned, remove the pork chops and bacon and set aside. There should be some nice, flavorful fond on the bottom of the Dutch oven. We will use that!
Saute the Onions and Garlic
What happens in this step? Build on the first level of flavor by using the bacon fat to season the onions.
- Add the sliced onions to the bacon grease and sauté until starting to soften and brown on the edges, which will take about 5 to 8 minutes.
- Next, add the garlic and stir for about 2 minutes until aromatic.
Add the cabbage
What happens in this step? Deglaze, then sear the cabbage to intensify and consolidate the flavors.
Lagniappe Tip: It may take about 10 minutes to get all the cabbage in the pan. Stir well to completely mix the onions and cabbage and allow it to cook down slightly before you add more cabbage.
Season, Add Back the Pork, and Smother
What happens in this step? The bacon and pork go back in the pan to simmer with the vegetables.
- Next mix in the Herb and Spice Blend, the sugar, and the bay leaves.
- The pork chops and bacon go back in the pot with the cabbage. Make sure to include any juice that has accumulated from the pork.
- Lower the heat to medium and cover the pot. Check in about 10 minutes; the cabbage will have given off liquid which helps smother the cabbage. Stir, then replace the lid and continue to simmer for another 10 minutes.
- Remove the lid and stir the cabbage well. Increase the heat to medium-high and simmer uncovered for about 10 to 15 minutes or until the cabbage is completely cooked down and some browning has occurred.
Serving Suggestions
When finished, remove the Dutch oven from the heat and allow it to cool slightly. Pull the pork meat off the bones, shred or break it into smaller pieces, and return it to the cabbage. Remove the bay leaves, taste the cabbage, and add more salt, pepper, and Creole seasoning, if needed.
The Smothered Cabbage with Pork is now ready to serve alongside baked ham or pork. Serve the Smothered Cabbage with Pork alongside black-eyed peas over steamed rice. A hunk of cornbread is an excellent companion.
These are some other great side dishes from Sweet Daddy D:
Leftover Tips
Smothered Cabbage with Pork is at its peak flavor immediately or within a few days of being cooked. Leftovers can be refrigerated for 3 to 4 days.
To refrigerate: Allow the smothered cabbage to cool before storing. Leftovers should be stored in an airtight container and will maintain their quality for 3 to 4 days in the refrigerator. You can freeze leftover Smothered Cabbage in an airtight container for up to 10 months, but I do not recommend it because the texture will become mushy when defrosted.
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Yeah You Right!
Publishers Note: This recipe and article were originally published in December 2019. I am republishing it here with improved process instructions and updated information.
Recipe
Smothered Cabbage with Pork
Here's What You Need
- 3 slices smoked bacon Substitute 3 to 4 tablespoons bacon grease
- 2 pork chops bone-in with some fat
- 1 head green cabbage chopped
- 1 large yellow onion sliced
- 5 cloves garlic rough chop
- 1 tablespoon sugar
- ¼ cup Chicken Stock
Herb and Spice Blend
- 1 teaspoon kosher salt
- 1 teaspoon dry thyme
- 1 teaspoon fresh ground black pepper
- 1 tablespoon Creole seasoning plus some for the pork chops
- 2 bay leaves
Here's What You Do
Preparation
- Sprinkle the pork chops with kosher salt and pepper and creole seasoning and set aside; chop bacon into 1-inch pieces.
- Remove the outer leaves and cut out the cabbage in half and remove the hard stem. Slice cabbage in half again then slice each half across in 4 to 6 pieces.
- Slice onion into thick rings and then cut the rings in half; rough 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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Miranda Lewis-Grant
I don't use measurements but my husband can't cook without them so your a life saver for him lol.
Sweet Daddy D
Hey, Miranda! Glad to help.
Walter A Barbier
Wonderful recipe. Easy to prepare and great flavor.
Sweet Daddy D
Hey, thanks, Walter! Glad that you liked it. I appreciate you reaching out to me.