20 Hearty Cabbage Recipes Soul Food Inspired

Craving comfort food that warms the soul? Look no further than humble cabbage—the unsung hero of hearty, budget-friendly meals! From smoky collard-style stir-fries to tender braised dishes bursting with flavor, these 20 soulful recipes prove cabbage is anything but boring. Whether you need a quick weeknight fix or a slow-simmered Sunday supper, get ready to fall in love with this versatile veggie all over again. Dig in!

Southern Fried Cabbage with Bacon

This hearty Southern classic transforms humble cabbage into a smoky, savory side dish that’ll have everyone reaching for seconds.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, thinly sliced
• 1 small green cabbage (about 2 lbs), cored and chopped into 1-inch pieces
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook chopped bacon in a large skillet over medium heat for 6–8 minutes until crisp. Remove with a slotted spoon, leaving 2 tbsp drippings in the pan.
2. Add sliced onion to the skillet; sauté for 3 minutes until softened. Stir in garlic, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes; cook for 30 seconds until fragrant.
3. Toss in chopped cabbage, coating it in the bacon fat. Cover and cook for 10 minutes, stirring occasionally, until wilted but still slightly crisp.
4. Uncover, stir in 1 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 more minutes. Fold in reserved bacon.

The magic here? The cabbage soaks up all that smoky bacon goodness while staying just tender enough to let its natural sweetness shine.

Tip: For extra depth, deglaze the pan with a splash of chicken broth before adding the vinegar.

Slow-Cooked Cabbage and Smoked Turkey

This hearty dish combines tender cabbage with smoky turkey for a comforting meal that practically cooks itself—perfect for busy weeknights.

Ingredients:

• 1 small green cabbage, cored and chopped into 1-inch pieces
• 1 lb smoked turkey leg or wing, meat shredded (about 2 cups)
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook for 1 minute until fragrant.
2. Add the cabbage, smoked turkey, 2 cups chicken broth, 2 tbsp apple cider vinegar, 1 tsp smoked paprika, 1/2 tsp black pepper, 1/2 tsp salt, and 1/4 tsp red pepper flakes (if using). Stir well to combine.
3. Cover and simmer on low heat for 1 hour, stirring occasionally, until the cabbage is melt-in-your-mouth tender and the flavors meld.

The slow cooking transforms the cabbage into silky ribbons, while the smoked turkey infuses every bite with rich, savory depth—no fancy techniques required!

Tip: For extra smokiness, swap half the broth with liquid smoke-spiked water (1/4 tsp per cup).

Collard Greens and Cabbage Medley

This hearty Southern-inspired dish brings together tender collard greens and crisp cabbage in a smoky, savory blend that’s perfect as a side or a light main.

Ingredients:

• 1 bunch collard greens, stems removed and leaves chopped
• 1 small green cabbage, thinly sliced
• 4 slices thick-cut bacon, chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5–7 minutes. Remove bacon with a slotted spoon, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté until softened, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Toss in the collard greens and cabbage, stirring to coat in the bacon fat. Pour in the chicken broth, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well.
4. Cover and simmer on low heat for 25–30 minutes, stirring occasionally, until the greens are tender but still vibrant.
5. Stir the crispy bacon back into the pot just before serving.

The magic here? The smoky bacon and tangy vinegar balance the earthy greens, while the cabbage keeps a satisfying crunch. Tip: For extra richness, swap half the broth with a splash of heavy cream during the last 5 minutes of cooking.

Savory Cabbage and Sausage Skillet

This one-pan wonder is hearty, flavorful, and ready in under 30 minutes—perfect for busy weeknights when you want something satisfying without the fuss.

Ingredients:

• 1 tbsp olive oil
• 12 oz smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
• 1 small yellow onion, thinly sliced
• 4 cups shredded green cabbage (about ½ small head)
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp apple cider vinegar
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the sliced sausage and cook for 3–4 minutes until lightly browned. Transfer to a plate.
2. In the same skillet, add the onion and cook for 2 minutes until softened. Stir in the cabbage, 2 cloves minced garlic, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Cook for 8–10 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.
3. Return the sausage to the skillet. Drizzle with 1 tbsp apple cider vinegar and toss everything together. Cook for 1–2 more minutes to let the flavors meld.
4. Garnish with fresh parsley (if using) and serve warm.

The tangy vinegar and smoky paprika balance the sweetness of the cabbage, while the crispy-edged sausage adds just the right richness. It’s a dish that tastes like it simmered all day—but comes together in a flash.

Tip: For extra depth, deglaze the skillet with a splash of chicken broth before adding the cabbage.

Classic Southern Cabbage Stew

This hearty, down-home stew is packed with tender cabbage, smoky sausage, and a rich broth that’ll warm you from the inside out—perfect for a cozy weeknight dinner.

Ingredients:

• 1 tbsp olive oil
• 1 lb smoked sausage, sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chopped green cabbage (about ½ small head)
• 2 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp apple cider vinegar

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the sliced sausage and cook for 4–5 minutes until lightly browned. Remove with a slotted spoon and set aside.
2. In the same pot, add the onion and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the cabbage, 2 cups chicken broth, diced tomatoes, 1 tsp smoked paprika, ½ tsp salt, and ½ tsp black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
4. Return the sausage to the pot and stir in 1 tbsp apple cider vinegar. Simmer uncovered for 5 more minutes to let flavors meld.

The tangy vinegar and smoky paprika give this humble stew a bold, comforting depth—just like Grandma used to make.

Tip: For extra richness, stir in a pat of butter before serving.

Spicy Cabbage and Black-Eyed Peas

This hearty, one-pot dish packs a punch with smoky spices and tender cabbage—perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chopped green cabbage (about 1/2 small head)
• 1 (15-oz) can black-eyed peas, drained and rinsed
• 1 (14.5-oz) can diced tomatoes, undrained
• 1/2 cup vegetable broth
• 1 tbsp apple cider vinegar

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Add 1 tsp smoked paprika, 1/2 tsp cayenne, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to coat the onions.
3. Toss in chopped cabbage and sauté for 5 minutes, just until it begins to wilt. Add black-eyed peas, diced tomatoes with their juices, and 1/2 cup vegetable broth. Bring to a simmer.
4. Cover and cook for 15 minutes, stirring occasionally, until the cabbage is tender. Stir in 1 tbsp apple cider vinegar just before serving.

The tangy vinegar brightens the smoky spices, while the cabbage stays crisp-tender—a satisfying contrast in every bite.

Tip: For extra richness, top with crumbled feta or avocado slices.

Cabbage and Cornbread Casserole

This hearty casserole combines tender cabbage with sweet, crumbly cornbread for a comforting dish that’s perfect for potlucks or weeknight dinners.

Ingredients:

• 1 small green cabbage, shredded (about 6 cups)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1/2 cup shredded cheddar cheese
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large skillet over medium heat. Add shredded cabbage and cook for 8–10 minutes, stirring occasionally, until slightly softened. Season with 1/4 tsp black pepper and set aside.
2. In a bowl, whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 large egg, then stir in 1 cup buttermilk and 1/4 cup melted butter. Pour wet ingredients into dry ingredients and mix until just combined.
4. Spread cooked cabbage evenly in a greased 9×13-inch baking dish. Pour cornbread batter over the top, spreading gently. Sprinkle with 1/2 cup cheddar cheese.
5. Bake for 25–30 minutes, until the cornbread is golden and a toothpick inserted comes out clean. Let cool for 5 minutes before serving.

The magic here is how the cornbread soaks up the cabbage’s savory juices, creating a fluffy yet satisfying bite.

Tip: For extra richness, swap half the buttermilk for sour cream.

Braised Cabbage with Ham Hocks

This hearty, slow-cooked dish transforms humble cabbage into a smoky, savory side that’s perfect for chilly nights.

Ingredients

• 1 large green cabbage (about 2 lbs), cored and cut into 1-inch wedges
• 2 smoked ham hocks (about 1½ lbs total)
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt

Instructions

1. In a large Dutch oven, heat 1 tbsp olive oil over medium-high. Sear ham hocks until browned on all sides, about 5 minutes total. Remove and set aside.
2. Melt 2 tbsp butter in the same pot. Add onion and cook until soft, 4 minutes. Stir in 3 cloves garlic, 1 tsp smoked paprika, ½ tsp black pepper, and ½ tsp salt; cook 1 minute until fragrant.
3. Nestle cabbage wedges into the pot, pour in 1 cup chicken broth and 1 tbsp apple cider vinegar, then return ham hocks to the pot. Cover and simmer on low for 1½ hours, stirring occasionally, until cabbage is tender and ham pulls easily from the bone.
4. Shred meat from hocks, discard bones, and stir back into the cabbage. Serve warm.

The long braise melds the smokiness of the ham with the cabbage’s natural sweetness, creating a dish that’s rustic yet deeply flavorful.

Tip: For extra richness, drizzle with a little melted butter just before serving.

Smothered Cabbage with Onions and Garlic

This humble dish transforms cabbage into something rich and deeply flavorful—caramelized onions and garlic do all the heavy lifting here.

Ingredients

• 1 medium green cabbage, cored and thinly sliced
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup chicken or vegetable broth
• 1 tbsp apple cider vinegar

Instructions

1. In a large Dutch oven or deep skillet, melt 2 tbsp butter with 2 tbsp olive oil over medium heat. Add the onion and cook, stirring occasionally, for 8–10 minutes until softened and golden.
2. Add the garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Stir and cook for 1 minute until fragrant.
3. Pile in the cabbage and toss to coat. Pour in 1/4 cup broth, cover, and reduce heat to low. Simmer for 20 minutes, stirring occasionally, until the cabbage is tender.
4. Uncover, stir in 1 tbsp apple cider vinegar and the remaining 1 tbsp butter. Cook for 2–3 more minutes to glaze the cabbage. Taste and adjust seasoning.

The slow simmering turns the cabbage silky and sweet, while the vinegar adds just enough brightness to balance the richness. Tip: For extra depth, swap the broth for beer or add a pinch of crushed red pepper with the garlic.

Cabbage and Potato Soup with Cornbread Dumplings

This hearty, comforting soup combines tender veggies with fluffy cornbread dumplings that soak up all the savory goodness—perfect for chilly nights when you crave a hug in a bowl.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chopped green cabbage
• 2 medium potatoes, peeled and diced
• 4 cups low-sodium vegetable broth
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup whole milk
• 1 large egg
• 2 tbsp melted butter

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add cabbage, potatoes, vegetable broth, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
3. Meanwhile, make dumplings: In a bowl, whisk flour, cornmeal, 1 tbsp sugar, 2 tsp baking powder, and 1/2 tsp salt. In another bowl, mix milk, egg, and melted butter, then stir into dry ingredients until just combined.
4. Drop tablespoonfuls of dumpling batter onto the simmering soup. Cover and cook for 15 minutes (do not peek!) until dumplings are fluffy and cooked through.

The magic here? The dumplings steam right in the soup, absorbing its rich flavor while keeping their golden crumbly texture—no soggy bottoms!

Tip: For extra depth, swap half the broth for beer (like a lager) and add a pinch of smoked paprika.

Creole-Style Cabbage and Shrimp

This one-pot wonder brings big Creole flavor to your weeknight table—tender cabbage and plump shrimp simmered in a smoky, spicy tomato broth.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 small head green cabbage, cored and chopped (about 6 cups)
• 1 lb medium shrimp, peeled and deveined
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken or vegetable broth
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium heat. Add onion, bell pepper, and celery; cook for 5 minutes until softened. Stir in 3 garlic cloves and cook 30 seconds until fragrant.
2. Add 1 can diced tomatoes, 1 tsp smoked paprika, 1 tsp thyme, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper. Stir well, then add chopped cabbage and 1 cup broth. Cover and simmer for 15 minutes, stirring occasionally, until cabbage is tender.
3. Nestle shrimp into the cabbage mixture. Cover and cook 3–4 minutes until shrimp are pink and opaque. Sprinkle with 2 tbsp parsley before serving.

The magic here? The cabbage soaks up all that bold Creole seasoning while staying slightly crisp—no mushy veggies here! Serve over rice or with crusty bread to sop up the juices.

Tip: For extra depth, swap 1/4 cup broth with a splash of dry white wine in step 2.

Cabbage and Andouille Sausage Jambalaya

This hearty jambalaya brings a Cajun kick to your weeknight dinner with smoky sausage and tender cabbage simmered in spicy tomato goodness.

Ingredients:

• 1 tbsp olive oil
• 12 oz andouille sausage, sliced into 1/2-inch rounds
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/2 small head green cabbage, thinly sliced (about 4 cups)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high. Add andouille sausage and cook until browned, about 5 minutes. Remove with a slotted spoon.
2. In the same pot, sauté onion, bell pepper, and celery until softened, 5 minutes. Stir in 3 minced garlic cloves and cook 30 seconds until fragrant.
3. Add cabbage, tossing to wilt slightly, then pour in diced tomatoes with juices, rice, chicken broth, 1 tsp smoked paprika, 1/2 tsp thyme, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper. Return sausage to pot.
4. Bring to a boil, then reduce heat to low. Cover and simmer 20 minutes until rice is tender and liquid is absorbed. Let stand 5 minutes off heat.
5. Fluff with a fork and garnish with green onions.

The cabbage adds a subtle sweetness that balances the heat, while the andouille infuses every bite with bold smokiness. Tip: For extra depth, deglaze the pot with 1/4 cup beer after browning the sausage!

Southern Cabbage and Chicken Gumbo

This hearty gumbo brings together tender chicken, smoky sausage, and sweet cabbage in a rich, spiced broth—comfort food at its finest.

Ingredients:

• 2 tbsp vegetable oil
• 1/4 cup all-purpose flour
• 1 lb boneless, skinless chicken thighs, chopped
• 8 oz smoked andouille sausage, sliced
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chopped green cabbage
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• Cooked white rice, for serving

Instructions:

1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium heat. Whisk in 1/4 cup flour and cook, stirring constantly, for 5–7 minutes until the roux is deep brown (like peanut butter).
2. Add chicken and sausage; cook for 5 minutes until lightly browned. Stir in onion, bell pepper, celery, and 3 minced garlic cloves; sauté for 4 minutes until softened.
3. Add cabbage, 4 cups chicken broth, diced tomatoes, 1 tbsp Cajun seasoning, 1 tsp thyme, and 1 bay leaf. Season with salt and black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
4. Discard the bay leaf. Serve over rice.

The dark roux and smoky sausage give this gumbo deep, layered flavor, while the cabbage adds a subtle sweetness that balances the heat.

Tip: For extra richness, stir in a splash of hot sauce or a pinch of filé powder just before serving.

Spicy Cabbage and Okra Stir-Fry

This vibrant stir-fry packs a punch with smoky spices and crisp-tender veggies—perfect for a quick weeknight meal with a kick!

Ingredients:

• 2 tbsp vegetable oil
• 1 small green cabbage, thinly sliced (about 4 cups)
• 1 lb fresh okra, trimmed and sliced into 1-inch pieces
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 tbsp soy sauce
• 1 tsp brown sugar
• Salt to taste

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add okra and stir-fry for 4–5 minutes until lightly charred at the edges.
2. Add garlic, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne. Cook for 30 seconds until fragrant.
3. Toss in cabbage and stir-fry for 3–4 minutes until just wilted but still crunchy.
4. Drizzle with 1 tbsp soy sauce and sprinkle 1 tsp brown sugar over the veggies. Toss to coat evenly. Season with salt to taste.
5. Serve immediately while hot—the okra stays delightfully snappy, and the cabbage soaks up all those smoky-spicy flavors!

Tip: For extra texture, finish with a squeeze of lime or a handful of chopped peanuts.

Cabbage and Sweet Potato Hash

This hearty hash is a cozy, veggie-packed breakfast (or dinner!) that balances sweet and savory flavors in every bite.

Ingredients:

• 2 tbsp olive oil
• 1 medium sweet potato, diced (about 2 cups)
• 1/2 small green cabbage, thinly sliced (about 3 cups)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp maple syrup
• 2 large eggs (optional, for serving)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sweet potato and cook, stirring occasionally, for 10 minutes until slightly softened.
2. Push the sweet potato to one side of the skillet. Add the remaining 1 tbsp olive oil, then stir in the onion and cabbage. Cook for 5 minutes until the cabbage wilts.
3. Add the garlic, smoked paprika, salt, and black pepper. Stir everything together and cook for 2 minutes until fragrant.
4. Drizzle with maple syrup and toss to coat. Cook for another 3–4 minutes until the sweet potato is tender and edges are caramelized.
5. Optional: Fry or poach eggs and serve on top for extra protein.

The maple syrup glazes the veggies just enough to highlight their natural sweetness without overpowering the smoky paprika—a perfect contrast of flavors!

Tip: For extra crunch, leave the hash undisturbed for the last 2 minutes of cooking to let the potatoes crisp up.

Southern Cabbage and Corn Chowder

This cozy chowder combines tender cabbage, sweet corn, and smoky bacon in a creamy broth—comfort food at its finest.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chopped green cabbage (about ½ small head)
• 2 cups fresh or frozen corn kernels
• 1 medium russet potato, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving drippings in the pot.
2. Add the diced onion to the pot and sauté until translucent, 3–4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add the cabbage, corn, and potato, stirring to coat in the bacon fat. Pour in the chicken broth, then bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the potatoes are tender.
4. Stir in the heavy cream, smoked paprika, salt, and black pepper. Simmer uncovered for 5 minutes to thicken slightly.
5. Ladle into bowls and top with crispy bacon and fresh parsley.

The magic here? Smoky bacon and sweet corn balance the earthy cabbage, while cream adds just the right richness without weighing it down.

Tip: For extra depth, swap half the broth with smoked turkey stock.

Braised Cabbage with Smoked Pork Neck Bones

This braised cabbage with smoked pork neck bones is the ultimate comfort food—tender, smoky, and packed with deep, savory flavor that’ll have everyone asking for seconds.

• 1.5 lbs smoked pork neck bones
• 1 medium green cabbage (about 2 lbs), roughly chopped
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1.5 cups low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp brown sugar
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)

1. Heat olive oil in a large Dutch oven over medium heat. Add the smoked pork neck bones and sear for 3–4 minutes per side until lightly browned.
2. Push the bones to one side and add the onion. Cook for 4 minutes until softened, then stir in the garlic and cook for 30 seconds until fragrant.
3. Add the cabbage, chicken broth, apple cider vinegar, smoked paprika, brown sugar, black pepper, and salt. Stir well to combine.
4. Cover and simmer on low heat for 1 hour 15 minutes, stirring occasionally, until the cabbage is melt-in-your-mouth tender and the pork easily pulls away from the bones.

The magic here? The pork neck bones infuse the cabbage with rich smokiness while keeping it luxuriously moist—no dry greens here! Serve with crusty bread to soak up the savory broth.

Tip: For extra depth, deglaze the pot with a splash of beer before adding the broth.

Cabbage and Blackened Catfish Stew

This Cajun-inspired Cabbage and Blackened Catfish Stew is a hearty, one-pot wonder that brings smoky spice and tender veggies together in every bite.

• 1 lb catfish fillets, cut into 2-inch pieces
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small green cabbage, thinly sliced (about 6 cups)
• 1 yellow onion, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf
• 2 tbsp chopped fresh parsley (for garnish)

1. In a large pot, heat 1 tbsp olive oil and 1 tbsp butter over medium-high. Add catfish and sprinkle with 1 tbsp Cajun seasoning. Sear for 2 minutes per side until blackened but not fully cooked. Transfer to a plate.
2. In the same pot, sauté onion, celery, and garlic for 3 minutes until softened. Stir in cabbage and cook for 5 minutes until slightly wilted.
3. Add diced tomatoes, chicken broth, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1 bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Return catfish to the pot and simmer for 5 more minutes until fish flakes easily. Discard bay leaf and garnish with parsley.

The magic here? The catfish stays juicy while soaking up the smoky broth, and the cabbage turns silky without losing its bite. Tip: Serve with crusty bread to mop up every last drop of the spiced broth.

Southern Cabbage and Red Beans

This Southern Cabbage and Red Beans dish is a hearty, flavor-packed side that brings a little soul food comfort to your table with minimal fuss.

• 1 small head green cabbage, chopped (about 6 cups)
• 1 (15-oz) can red beans, drained and rinsed
• 4 slices bacon, chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté until softened, about 4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add the chopped cabbage, stirring to coat in the bacon fat. Pour in the chicken broth and 1 tbsp apple cider vinegar, then sprinkle with 1 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Toss well.
4. Cover and simmer over medium-low heat for 15 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
5. Stir in the drained red beans and reserved bacon. Cook uncovered for 5 more minutes to warm through. Taste and adjust seasoning if needed.

The magic here? The cabbage soaks up all the smoky bacon goodness while staying just crisp enough to contrast the creamy beans—no mushy veggies here!

Tip: For a vegetarian twist, swap the bacon with 1 tbsp olive oil and use smoked salt instead of regular salt.

Cabbage and Fried Chicken Gravy

This hearty Southern-inspired dish combines crispy fried chicken with tender cabbage smothered in rich, savory gravy—comfort food at its finest.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 small green cabbage, cored and chopped
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken broth
• 1/4 cup vegetable oil
• 2 tbsp butter

Instructions:

1. In a bowl, mix 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge chicken thighs in the mixture, shaking off excess.
2. Heat 1/4 cup vegetable oil in a large skillet over medium-high. Fry chicken for 5–6 minutes per side until golden and crispy. Transfer to a plate.
3. In the same skillet, melt 2 tbsp butter over medium heat. Add cabbage and sauté for 5 minutes until slightly softened.
4. Pour in 2 cups chicken broth, scraping up browned bits. Simmer for 8–10 minutes until cabbage is tender and broth reduces slightly.
5. Return chicken to the skillet, nestling it into the cabbage. Cook for 2–3 minutes to rewarm and let flavors meld.

The magic here? The crispy fried chicken soaks up the savory gravy while keeping its crunch—no soggy bites!

Tip: For extra depth, swap half the broth for buttermilk in the gravy.

Conclusion

From comforting stews to crispy slaws, these 20 hearty cabbage recipes bring soul food warmth to your table. Whether you’re craving classic flavors or a fresh twist, there’s something here for every home cook. Try a dish, share your favorite in the comments, and don’t forget to pin this roundup for later—happy cooking!