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In just a short time, my wife and I have gone from rarely eating cabbage to having it on a regular basis. Sure, it’s great in slaws, but also great cold and fresh with a dip such as hummus or Ranch. Or roasted in the oven. Or grilled on cedar planks. And also, smothered and cooked in Cajun-style flavors.
This Cajun-style smothered cabbage comes out tender, with just a little bite to it. And great flavors. The cabbage soaks up the chicken broth flavors along with a nice hit from spicy Cajun seasoning. I added a few chopped bell peppers for a little crunch and some needed color.
Better With Peppers, But Great Without!
This Cajun-style smothered cabbage is absolutely perfect without the peppers, so if you don’t have any, don’t fret. But I’d get some if I were you. They do add a wonderful flavor, texture, and some color!
I like to use my good ole trusty Dutch oven to make this cabbage dish and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
Also try my Cajun mashed potatoes and my crazy-good bacon-smothered cabbage.
Cajun-Style Smothered Cabbage
Ingredients
- 1 tablespoon olive oil
- 1 large sweet onion chopped
- ½ medium green bell pepper diced
- ½ medium red bell pepper diced
- 1 small cabbage core removed, cut into 1/2″ thick slices
- 1 tablespoon Cajun seasoning divided
- ½ cup chicken broth plus more if needed
- Kosher salt
- ground black pepper
Instructions
- Heat oil in a large skillet.
- Add the onion and peppers and cook until starting to soften, about 8 minutes.
- Add the cabbage and sprinkle with half of the Cajun seasoning. Turn and season other side.
- Add 1/2 cup of the broth and cover.
- Reduce heat to low and simmer for 20 minutes. Add more broth, checking every 5 minutes. Cook until the cabbage is tender.
- Season with salt and pepper and serve.
Notes
Nutrition
Nutritional values are approximate.
