My Southern Smothered Cabbage Is a Perfect Side Dish

Add the bacon to a large Dutch oven over medium-high heat and cook, stirring often, until browned and crispy, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Set aside, leaving the drippings in the Dutch oven.

Reduce the heat to medium. Add the onion to the bacon drippings and cook, stirring frequently, until softened, about 5 minutes. Add the Cajun seasoning and garlic and cook, stirring constantly, until fragrant, about 1 minute.

Stir in the cabbage, reserved cooked bacon, and broth. Cover and cook, stirring occasionally, until the cabbage is tender, about 15 minutes. Uncover and continue to cook, stirring occasionally, until the liquid is nearly evaporated, about 10 minutes. Taste and adjust the seasonings as needed, then serve. Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium until warmed through, or microwave individual servings in 30-second increments until hot. Love the recipe? Leave us stars and a comment below!