# 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.

_Dinner · Southern American_

Prep: 15 min · Cook: 40 min · Total: 55 min · Yields: 6 servings

## Ingredients

- 1 large head of green cabbage (cut into 8 wedges, core intact)
- 1 lb smoked sausage (such as andouille or kielbasa, sliced into 1-inch rounds)
- 1 ½ lb baby potatoes (halved if large)
- 1 medium yellow onion (cut into thick wedges)
- 4 cloves garlic (smashed)
- 4 cups chicken broth
- 2 cups water
- 2 tbsp butter
- 1 tsp smoked paprika
- ½ tsp crushed red pepper flakes
- 1 tsp kosher salt (plus more to taste)
- ½ tsp black pepper

## Instructions

1. 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.
2. 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.
3. Pour in the 4 cups chicken broth and 2 cups water, scraping up any browned bits from the bottom of the pot.
4. Stir in the 1 tsp smoked paprika, 0.5 tsp crushed red pepper flakes, 1 tsp kosher salt, and 0.5 tsp black pepper. Bring to a boil over high heat.
5. Add the 1.5 lb baby potatoes. Return to a boil, then reduce heat to medium and cook for 10 minutes.
6. 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.
7. 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.
8. Taste the broth and adjust salt as needed. Ladle into bowls, making sure each serving gets cabbage, potatoes, and sausage, with plenty of broth.

## Tip

> Keep the core attached to each cabbage wedge — it holds the leaves together during the long simmer so you get intact, scoopable wedges instead of a pot of loose shreds.

Tags: one-pan, comfort-food, weeknight, gluten-free

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Canonical: https://just-recipes.io/recipes/cabbage-boil