This Swamp Cabbage recipe is inspired by South Florida. It features inexpensive and filling staples, but is packed with flavor thanks to an easy cooking technique.
This swamp cabbage recipe is SO good, and great for feeding families on a tight budget!
Made with just a few simple ingredients and featuring tons of veggies, it's one of our favorite weeknight dinner recipes (along with another recipe we love: swamp potatoes).
Even if you're not a cabbage lover, you need to try this recipe! The layers of flavor and Creole seasoning will have you singing the praises of this cruciferous vegetable all day long!
Why You'll Love It:
- Budget-friendly. Featuring inexpensive ingredients like cabbage and smoked sausage, this Creole-inspired stew is perfect for tight grocery budgets.
- Flavorful. Layers of flavor and plenty of seasoning make for big flavor!
- Good for various dietary needs. Whether you're gluten-free, dairy-free, or low-carb, this recipe is a great way to make a main dish work for the whole family.
Ingredients
- Cabbage: This recipe uses a full head of standard green cabbage. All you need to do is remove the core and roughly chop it.
- Smoked sausage: This is easily found at grocery stores, and we've had a lot of luck using the Great Value brand (we use the same type for swamp potatoes). If you have some available, andouille sausage is a great option.
- Bacon: We recommend thick-cut bacon, but any kind will do. Sometimes you can find bacon ends or scraps for a great price.
- Aromatics: Onion, garlic, and red bell pepper.
- Hearts of palm: These are sold in the canned section, and have a tender, yet crisp texture. They are taken from the sabal palmetto tree, which is the official state tree of Florida. It's also known as cabbage palmetto, which is one of the reasons it works so well in this dish.
You will also need:
- Crushed tomatoes (or diced tomatoes)
- Creole seasoning (Everglades seasoning, or Cajun seasoning)
- Broth
- Red pepper flakes
- Black pepper
How to Make Swamp Cabbage
This recipe is all about layering flavors. Browning the meats and then sauteeing the onion and bell pepper in the rendered fat creates a deep, savory base. Using a smothering technique with minimal liquid forces the cabbage to steam in its own juices, intensifying its natural sweetness.
- Cook the bacon until mostly crisp in a large pot (or Dutch oven) over medium heat. Once the bacon has crisp edges (but not cooked all the way through), add sliced smoked sausage and cook until lightly browned, stirring often.
- Add a chopped yellow onion and red bell pepper. Stir and cook until soft, about 3-4 minutes.
- Next, add the minced garlic and Cajun seasoning (or seasoning of choice). Stir and cook until fragrant (about 30-60 seconds).
- Working in batches, add the cabbage. After each addition, stir the pot to help the cabbage cook down a little before adding the next batch.
- Add the crushed tomatoes, pepper, and red pepper flakes (if using). Stir well, then reduce the heat to low and place the lid on the pot. Cook for 20-25 minutes, stirring often. If the stew looks dry at any point, add a few splashes of broth to help add some moisture. Make sure to replace the lid each time you stir!
- Drain 2 cans of hearts of palm and slice them into ½" rounds. Add them to the stew and stir well. Replace the lid and cook for another 5 minutes, or until the hearts of palm are warmed through. Taste and add salt if needed (you won't need much - if any).
Serve and enjoy!
Serve it on its own, with a wedge of cornbread, or a side dish of dirty rice.
Expert Tips
- This recipe uses a "smothered" technique, which relies on the moisture from the vegetables. Be sure to stir every 10 minutes or so during the simmering stage to prevent anything from sticking to the bottom of the pot. If it looks too dry, add a little more broth.
- Keep it covered! The pot is covered with a lid for the duration of cooking, only to be removed for stirring. This helps trap in the moisture, preventing it from drying out.
- Don't add any salt until you taste the finished dish. The bacon, sausage, broth, and seasoning all contain salt.
Substitutions and Variations
Hearts of palm: If you can't find these or would prefer not to use them, you can leave them out or substitute them with artichoke hearts or jackfruit.
Crushed tomatoes: We love to use crushed tomatoes, but diced tomatoes make a fine substitution - especially fire-roasted diced tomatoes!
Uncooked sausage: You can use uncooked sausage for this recipe, but we recommend cooking it in a pan first so that all the fat can be rendered off (and not included in the final dish).
Serve it with:
- Cornbread (try this cornbread recipe from Sally's Baking Recipes)
- Roasted corn (or corn on the cob)
- Fried okra
- Dirty rice
- Black eyed peas
Did You Know?
The heart of palm referred to in this dish comes from the cabbage palm tree (Sabal palmetto), which is Florida's state tree.
One of Florida's favorite ingredients, it has a crunchy, yet soft texture similar to that of an artichoke or water chestnut (less similar). They are naturally low in starch with a meaty texture. If you haven't already, we urge you to try it - they are super delicious!
If you loved this swamp cabbage recipe, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Swamp Cabbage
Ingredients
- 6 slices thick-cut bacon chopped into ½" pieces
- 12 ounces smoked sausage sliced into ½" rounds (about 4 sausages)
- 1 medium onion chopped
- 1 red bell pepper chopped
- 3-4 cloves garlic minced
- 2 teaspoons Creole seasoning or Everglades seasoning if available to you
- 1 head green cabbage cored and roughly chopped
- 1 can (14.5 oz) crushed tomatoes
- ½ cup chicken broth
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- 2 cans (14 oz) hearts of palm drained and sliced into ½" rounds
- 1 tablespoon fresh lemon juice or apple cider vinegar (optional)
Instructions
- Add the chopped bacon to a large Dutch oven. Cook over medium heat until it begins to crisp up (but is not yet fully cooked).
- Add the sliced sausage to the pot with the bacon and its rendered fat. Continue to cook, stirring occasionally, until the sausage is browned and the bacon is crispy.
- Add the onion and red bell pepper directly to the pot with the bacon and sausage. Sauté until the veggies are softened, which should take about 5-6 minutes.
- Stir in the garlic and your choice of Creole seasoning (or Everglades Seasoning), and cook for another 30 seconds.
- Add the cabbage to the pot in batches, stirring after each addition to help it wilt down. Continue to cook and stir until all the cabbage has been incorporated.
- Stir in the crushed tomatoes, the chicken broth, black pepper, and optional red pepper flakes. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let it cook for 20 to 25 minutes, stirring occasionally to prevent sticking (replace the lid after stirring). Cook until the cabbage has reached your desired tenderness. If the mixture looks dry at any point, add a bit of broth.
- Stir in the hearts of palm. Replace the cover and cook for another five minutes to heat them through.
- Remove the pot from the heat. Taste the dish and add salt only if necessary (it should be a small amount if any, keeping in mind the large amount of salty ingredients such as bacon, sausage, etc.). If desired, add a splash of fresh lemon juice, lime juice, or apple cider vinegar to brighten the flavor. Serve hot and enjoy!
Notes
Nutrition
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Dorothy Bigelow says
This recipe is so flavorful, and it has so much volume thanks to the cabbage and hearts of palm! The family loves it because it has a lot of flavor – they don't even know they're eating cabbage!