In just a short time, Anita 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.
This Cajun-style smothered cabbage is absolutely perfect without the peppers, so if you don’t have any, don’t fret.
Also try my Cajun mashed potatoes and my crazy-good bacon-smothered cabbage.
Cajun-Style Smothered Cabbage
- 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
- 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.
Nutritional values are approximate.