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Bon Appétit

Smothered Cabbage With Sausage and Hot Honey

By Greg Collier
Smothered Cabbage With Sausage and Hot Honey recipe
Photo by Emma Fishman, Food Styling by Rebecca Jurkevich, Prop Styling by Sophie Strangio

This fresh take on classic smothered cabbage from Leah & Louise in Charlotte is an ode to chef Greg Collier’s late sister, Leah, who loved to experiment in the kitchen. Steaming the cabbage over low heat gently cooks the layers until tender and allows the creamy and velvety sauce to coat them quickly.

What you’ll need

Recipe information

  • Yield

    6 Servings

Ingredients

Hot Honey

1 cup honey
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 Tbsp. smoked paprika
1 tsp. cayenne pepper

Cabbage and Assembly

1 large head of cabbage, outer leaves removed, cut into 6 wedges
Kosher salt
2 slices bacon, cut into ½" pieces
1 andouille sausage, cut into ½" pieces
2 cups heavy cream
2 cups low-sodium chicken broth
½ cup cilantro leaves with tender stems
½ cup parsley leaves with tender stems
1 tsp. extra-virgin olive oil
1 tsp. fresh lemon juice

Preparation

  1. Hot Honey

    Step 1

    Warm honey in a small saucepan over medium heat. Whisk in salt, paprika, and cayenne. Remove from heat; whisk in 1 Tbsp. water. Set aside.

  2. Cabbage and Assembly

    Step 2

    Preheat oven to 300°. Generously season cut sides of cabbage with salt. Place wedges, cut sides up, on a rimmed baking sheet; pour 1 cup water into pan. Cover with foil; bake until tender (a paring knife should slide through easily), about 2 hours.

    Step 3

    Cook bacon in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 3 minutes. Transfer to a plate. Cook sausage in same pan, stirring often, until lightly browned, about 3 minutes. Return bacon to pan and add cabbage, cream, and broth. Cook 1 minute. Using a slotted spoon, transfer cabbage to plates. Cook liquid in pan until reduced by half, 10–13 minutes. Spoon sauce over cabbage.

    Step 4

    Toss cilantro and parsley in a medium bowl. Drizzle oil and lemon juice over and season with salt; toss to coat.

    Step 5

    Scatter herb salad over cabbage and drizzle ½ cup hot honey over.

TagsCabbageLeafy GreensVegetableSausageMeatDinnerBon AppétitGluten FreeNut FreeWeeknight MealsCilantroHerbs & SpicesParsley
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