Smothered Cabbage with Sausage

This smothered cabbage recipe is made with tender cabbage, browned sausage, and a rich, creamy Cajun sauce with peppers, celery, and onion. The cabbage is seared first for extra flavor, then simmered until soft and coated in the savory sauce. It’s an easy one-pan recipe that can be served as a hearty side, or son its own for dinner over mashed potatoes or pasta.

Why I Love This Smothered Cajun Cabbage

I think cabbage is seriously underrated. If you’ve made my viral cabbage boil or garlic parmesan melting cabbage, then you already know how good it can be when it’s cooked the right way.

I’d been wanting to come up with another cabbage recipe for a while, and I finally got the inspiration after seeing a viral reel from @dasliderguy. I loved the idea of smothering cabbage in a rich sauce, so I put my own spin on it with sausage, Cajun seasoning, and diced bell pepper, celery, and onion.

The cabbage gets seared first, which gives it browned edges and a lot more flavor before it simmers in the creamy sauce. By the end, it’s tender, savory, and completely coated in that rich Cajun-seasoned sauce.

Ingredients You'll Need

• 1 small head green cabbage
• 1 cup chicken broth
• 8-10 oz beef sausage
• ⅔ cups green bell peppers
• ⅔ cups celery
• ⅔ cups onion
• 3 tablespoons Cajun seasoning
• 2 tablespoons onion powder
• 1 tablespoon garlic powder
• 2 teaspoons black pepper
• 1 can cream of chicken soup
• 2 cups milk
• Salt and pepper, to taste

Ingredient Notes and Substitutions 

• Cabbage: Green cabbage works best because it holds its shape while it sears and simmers. You can use savoy cabbage for a softer texture, but it will cook a little faster.
• Sausage: I used beef sausage, but smoked sausage, kielbasa, or andouille would all work well here. Andouille will give the dish a stronger Cajun flavor and a little more heat.
• Bell pepper, celery, and onion: I use ⅔ cup of each. You can use any color bell pepper you have, although green keeps the flavor more savory. If you don’t like celery, just leave it out and add a little more onion or pepper.
• Cajun seasoning: Use your favorite blend, but keep in mind that some brands are much saltier than others. If yours is heavily salted, hold back on any extra salt until the sauce is finished.
• Cream of chicken soup: Cream of mushroom or cream of celery can be substituted if that’s what you have on hand. The flavor will change slightly, but both still make a creamy sauce.
• Milk: Whole milk gives the sauce the richest texture, but 2% works too. For an even richer sauce, you can replace part of the milk with half-and-half.
• Chicken broth: Chicken broth adds the most balanced flavor, but vegetable broth or beef broth will also work. Beef broth will make the sauce a little deeper and more savory.

How To Make Smothered Cabbage

Step 1: Sear the Cabbage

Trim the bottom of the cabbage and cut it into quarters. Heat 2 tablespoons of neutral oil in a large braiser or deep skillet over medium-high heat. Add the cabbage and sear it on all sides until golden brown, then remove it from the pan and set aside.

Step 2: Cook the Sausage and Vegetables

Add the sliced sausage, diced bell pepper, celery, and onion to the same pan. Cook until the sausage is browned and the vegetables have softened.

Step 3: Add the Seasonings

Stir in the Cajun seasoning, onion powder, garlic powder, and black pepper. Cook for about 1 minute, stirring constantly, to bring out the flavor of the spices.

Step 4: Make the Creamy Sauce

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the cream of chicken soup and milk until the sauce is smooth and fully combined.

Step 5: Smother the Cabbage

Return the seared cabbage to the pan and spoon some of the sauce over the top. Bring everything to a gentle simmer, cover, and reduce the heat to low. Cook for 10-15 minutes, or until the cabbage is tender all the way through.

Step 6: Season and Serve

Taste the sauce and add salt and pepper as needed. Serve the smothered cabbage warm on its own or spoon it over mashed potatoes, rice, or pasta.

Expert Tips for The Best Smothered Cabbage

• Get a good sear on the cabbage. Pat the cabbage dry before it goes into the skillet and make sure the oil is hot. Let each cut side sit against the pan without moving it too much so it develops those deep golden-brown edges.
• Keep the cabbage quarters intact. Leave enough of the core attached to each quarter to hold the leaves together while they cook. This makes the cabbage much easier to sear and keeps it from falling apart in the sauce.
• Brown the sausage before adding the liquid. Give the sausage enough time to develop some color in the skillet. Those browned bits left behind add a lot of savory flavor once you pour in the chicken broth and scrape the bottom of the pan.
• Watch the salt in your Cajun seasoning. Cajun blends vary quite a bit, and some contain a lot of salt. Since the sausage, chicken broth, and cream of chicken soup are salty too, wait until the dish is finished before adding any extra salt.
• Keep the sauce at a gentle simmer. Once the cabbage goes back into the pan, turn the heat down. A low simmer gives the cabbage time to become tender and soak up the sauce without reducing the sauce too quickly.
• Check the thickest part of the cabbage for doneness. Cooking time can vary depending on the size of your cabbage. Pierce the thickest part near the core with a knife. It should slide in easily, but the cabbage should still hold its shape.
• Adjust the sauce before serving. If the sauce gets thicker than you want while the cabbage cooks, stir in a splash of chicken broth or milk. If it seems too thin, uncover the pan for the last few minutes and let it simmer until it thickens.

How To Store Smothered Cabbage

• In the fridge: Store leftover smothered cabbage in an airtight container in the refrigerator for up to 4 days. Keep plenty of the sauce with the cabbage so it stays moist while it sits.
• In the freezer: You can freeze smothered cabbage for up to 2 months, but the cabbage will be softer once thawed and the creamy sauce may separate slightly. Thaw it overnight in the refrigerator, then reheat.
• To reheat: Warm leftovers in a skillet over medium-low heat, adding a splash of milk or chicken broth if the sauce has thickened. You can also microwave individual portions in 30-60 second intervals until heated through.

Smothered Cabbage FAQs

What is smothered cabbage?

Smothered cabbage is cabbage that’s cooked slowly with flavorful ingredients until it becomes tender and absorbs the surrounding sauce or seasonings. This version starts by searing cabbage quarters, then simmers them with sausage, peppers, celery, onion, and a creamy Cajun sauce.

Do I need to boil the cabbage first?

No. There’s no need to boil the cabbage before making this recipe. Searing it first gives the cabbage more flavor and helps it hold its shape. It then finishes cooking directly in the sauce until tender.

What kind of sausage works best with smothered cabbage?

Beef sausage works great, but smoked sausage, kielbasa, or andouille are all good substitutes. Andouille is especially good if you want a smokier, spicier Cajun flavor.

How do I keep smothered cabbage from getting mushy?

Keep the cabbage in large quarters and simmer it only until the thickest part is fork-tender. Start checking it around the 10-minute mark since smaller heads of cabbage can soften faster.

Can I make smothered cabbage ahead of time?

Yes. You can make the entire dish a day or two ahead and refrigerate it until you’re ready to serve. Reheat it gently over medium-low heat and add a splash of milk or chicken broth if the sauce has thickened too much.

What do you serve with smothered cabbage?

This smothered cabbage is hearty enough to eat on its own, but it’s also delicious over mashed potatoes, rice, or pasta. Cornbread would be another great option for soaking up the creamy Cajun sauce.

More Cabbe Recipes to Try

• Cabbage boil
• Melting cabbage
• Dirty cabbage and noodles
• Cabbage dumplings