Cabbage Boil
Tender cabbage wedges simmered with smoky sausage, potatoes, and a savory broth — a one-pot Southern staple that feeds a crowd with almost no effort.
Ingredients
- 1 largehead of green cabbage(cut into 8 wedges, core intact)
- 1 lbsmoked sausage(such as andouille or kielbasa, sliced into 1-inch rounds)
- 1 ½ lbbaby potatoes(halved if large)
- 1 mediumyellow onion(cut into thick wedges)
- 4 clovesgarlic(smashed)
- 4 cupschicken broth
- 2 cupswater
- 2 tbspbutter
- 1 tspsmoked paprika
- ½ tspcrushed red pepper flakes
- 1 tspkosher salt(plus more to taste)
- ½ tspblack pepper
Method
- 01
In a large stockpot or Dutch oven over medium-high heat, melt the 2 tbsp butter. Add the 1 lb smoked sausage slices and sear for 3–4 minutes, turning once, until lightly browned on both sides. Remove and set aside.
- 02
Add the 1 medium yellow onion wedges and 4 cloves garlic to the same pot. Cook for 2 minutes, stirring occasionally, until the onion begins to soften and picks up some color from the sausage drippings.
- 03
Pour in the 4 cups chicken broth and 2 cups water, scraping up any browned bits from the bottom of the pot.
- 04
Stir in the 1 tsp smoked paprika, ½ tsp crushed red pepper flakes, 1 tsp kosher salt, and ½ tsp black pepper. Bring to a boil over high heat.
- 05
Add the 1 ½ lb baby potatoes. Return to a boil, then reduce heat to medium and cook for 10 minutes.
- 06
Nestle the 1 large head of green cabbage wedges into the pot, pressing them down gently into the broth. Return the seared sausage to the pot.
- 07
Cover and cook for 18–22 minutes, turning the cabbage wedges once halfway through, until the cabbage is tender and the potatoes are easily pierced with a fork.
- 08
Taste the broth and adjust salt as needed. Ladle into bowls, making sure each serving gets cabbage, potatoes, and sausage, with plenty of broth.
Adapted from public domain & community sources