{"id":1857094,"date":"2023-02-23T10:35:40","date_gmt":"2023-02-23T10:35:40","guid":{"rendered":"https:\/\/www.tasteofhome.com\/recipes\/smothered-cabbage\/"},"modified":"2024-10-09T18:00:21","modified_gmt":"2024-10-09T23:00:21","slug":"smothered-cabbage","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/smothered-cabbage\/","title":{"rendered":"Smothered Cabbage"},"content":{"rendered":"

Juicy cabbage, smothered in a gravy with ham and onion, is an easy cool-weather side dish that comes together quickly. Not familiar with smothering? Think of it as a Southern cousin to braising<\/a>, where a meat or vegetable is browned and then simmered in liquid in a covered pot. In this smothered cabbage recipe, a generous quantity of green cabbage softens down to a velvety texture when smothered in chicken stock. Ham adds meaty richness and a smoky flavor that plays up the sweetness of the cabbage itself and the savory notes from the sauteed onion and garlic.<\/p>\n

What is “smothering” in cooking?<\/h2>\n

Smothering is a culinary technique often associated with Southern cooking and Cajun and Creole dishes in particular. It involves cooking something in a covered pan with some liquid. Typically, it’s more liquid than just a few spoonfuls, but not so much that you’d think of it as soupy. One difference between smothering and braising is that braising often calls for long cooking to soften meat or firm vegetables, but smothering only requires a few moments of cooking, though the two terms are often interchangeable. Need another example? Check out our recipe for smothered pork chops<\/a>.<\/p>\n

Ingredients for Smothered Cabbage<\/h2>\n