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–+ servings
A Dutch oven filled with stewed cabbage, sausage, bacon, and hearts of palm.

Swamp Cabbage

Print Recipe
This Swamp Cabbage recipe features inexpensive and filling staples, yet has lots of flavor thanks to an easy cooking technique.
Course Main Course, Main Dishes
Cuisine American, Cajun, Creole, Southern
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 379
Author Dorothy Bigelow

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.
    A Dutch Oven filled with smoked sausage and bacon.
  • 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.
    Red pepper and onion added to a Dutch Oven with sausage.
  • 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.
    Adding cabbage to a Dutch Oven with sausage.
  • Stir in the crushed tomatoes, the chicken broth, black pepper, and optional red pepper flakes. Bring the mixture to a simmer.
    Crushed tomatoes poured on top of cabbage and sausage.
  • 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.
    A dutch oven with hearts of palm being added to a cabbage mixture.
  • 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!
    A Dutch oven filled with stewed cabbage with smoked sausage.

Notes

Storage: Transfer the leftovers to an airtight container and store in the refrigerator for up to 4 days. 

Nutrition

Calories: 379kcal | Carbohydrates: 15g | Protein: 14g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Cholesterol: 64mg | Sodium: 824mg | Potassium: 544mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1113IU | Vitamin C: 84mg | Calcium: 79mg | Iron: 2mg