Chef John Folse’s Cookbook: Smothered Cabbage

We're dressing up this comfort food dish with some fixings.


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This dish can be found on the New Year’s Day table of most homes in South Louisiana. Many people believe eating cabbage on this day will ensure financial security in the upcoming year.

Prep Time:
1 Hour

Yields: 6 Servings


1 large head cabbage

¼ pound smoked andouille sausage, sliced

¼ pound diced ham

2 tbsps butter

1 cup diced onions

1 cup diced celery

½ cup diced bell peppers

¼ cup minced garlic

1 cup sliced green onions

1½ chicken stock

salt and black pepper to taste

granulated garlic to taste

½ cup chopped parsley


Quarter cabbage and discard the center heart and large exterior leaves. Chop quarters into 2–3 pieces and separate leaves. In a large pot, melt butter over medium heat. Sauté andouille, onions, celery, bell peppers, minced garlic and green onions 5 minutes or until vegetables are wilted, stirring often. Stir in cabbage and sauté until leaves are wilted. Add chicken stock then reduce heat to simmer. Cover pot and allow to cook 45 minutes, stirring occasionally. Season to taste with salt, black pepper and granulated garlic. Add parsley and continue cooking until cabbage is smothered. NOTE: This dish will be overcooked by most standards. However, this is the method preferred by both Cajuns and Creoles.

Recipe courtesy of Chef John Folse

Created in partnership with Orleans Coffee