Smothered Green Cabbage is one of those old-fashioned skillet recipes that turns a simple head of cabbage into a rich, comforting side dish. Bacon, butter, garlic, and a can of cream of mushroom soup simmer together to create a savory sauce that coats every bite.
This recipe comes from a vintage community cookbook – simple ingredients, bold flavors, and no fuss.
This is a Mock Level (M1) recipe
Smothered Green Cabbage
Ingredients
Method
- In a large skillet, fry the bacon over medium heat until crisp. Remove bacon and set aside on a paper towel-lined plate. Reserve the bacon drippings in the skillet.
- Add butter to the bacon drippings and melt over medium heat.
- Add the chopped cabbage to the skillet. Cook, stirring often, until the cabbage begins to soften and becomes tender-crisp, about 10–15 minutes.
- Stir in the minced garlic, salt, and pepper. Cook for 1–2 minutes until fragrant.
- Crumble the cooked bacon and add it back to the skillet.
- Stir in the cream of mushroom soup and mix well. Reduce heat to low and simmer for 5–10 minutes, until heated through and well combined.
- Taste and adjust seasoning if needed. Serve warm.
This recipe can be made with canned soup or with this homemade version, homemade version, Mushroom Soup Substitute
Fork Fact
Smothered Green Cabbage was a popular Southern and Midwestern side dish in the 1950s-1970s, often made with canned cream soups to stretch vegetables into a filling, comforting casserole-style dish.
Curious about the health benefits of cabbage?