Southern Smothered Cabbage

 

Southern Smothered Cabbage 

• 6 slices thick-cut bacon, chopped

• 1 yellow onion, chopped

• 1 tablespoon Cajun seasoning

• 3 cloves garlic, finely chopped

• 1 small (2-pound) head green cabbage, cored and coarsely chopped

• 1 cup low-sodium chicken broth

Directions

1. Cook the bacon:

   Add the bacon to a large Dutch oven over medium-high heat and cook, stirring often, until browned and crispy, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Set aside, leaving the drippings in the Dutch oven.

2. Cook the onion, garlic, and seasonings:

   Reduce the heat to medium. Add the onion to the bacon drippings and cook, stirring frequently, until softened, about 5 minutes. Add the Cajun seasoning and garlic and cook, stirring constantly, until fragrant, about 1 minute.

3. Braise the cabbage:

   Stir in the cabbage, reserved cooked bacon, and broth. Cover and cook, stirring occasionally, until the cabbage is tender, about 15 minutes. Uncover and continue to cook, stirring occasionally, until the liquid is nearly evaporated, about 10 minutes. Taste and adjust the seasonings as needed, then serve.

   Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium until warmed through, or microwave individual servings in 30-second increments until hot.