Can I make this recipe ahead of time?

Yes. Prepare the cabbage mixture up to 2 days ahead and refrigerate. Reheat gently on the stovetop over medium-low heat, adding a splash of water if needed. Make cornbread fresh or reheat wrapped in foil at 350°F for 10 minutes.

What size cabbage should I use?

Use one large head of green cabbage (about 2–2.5 lbs), chopped into bite-sized pieces. It will reduce significantly as it cooks down.

Can I substitute the ground beef?

Yes. Ground turkey, ground pork, or ground chicken work well. Use the same amount and cooking time. Sausage (crumbled) is also a flavorful option.

How do I know when the cabbage is done?

Cook until the cabbage is very tender and slightly caramelized at the edges, 25–35 minutes. It should be fork-tender but not mushy.

Can I use a slow cooker?

Yes. Brown the bacon and beef first, then transfer to a slow cooker with the vegetables and seasonings. Cook on low for 6–7 hours or high for 3–4 hours until cabbage is very tender.

Smothered Cabbage with Ground Beef and Cornbread

Name: Smothered Cabbage with Ground Beef and Cornbread
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 8 slices bacon, chopped; 2 lbs ground beef; 2 tbsp tomato paste; 1 large yellow onion, chopped; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 green bell pepper, chopped; 1 orange bell pepper, chopped; 1/4 cup all-purpose flour; 2 tbsp seasoned salt; 1 tsp salt; 2 tbsp paprika; 1 tsp red pepper flakes; 2 tbsp Worcestershire sauce; 2 cups beef broth; 1 tbsp minced garlic; 1 jalapeño, finely chopped; 1 head green cabbage, roughly chopped; 2 cups self-rising cornmeal mix; 1 egg; 1 cup milk; 1/4 cup granulated sugar; 2 tbsp butter (for pie dish); 1/4 cup butter (for topping); 2 tbsp honey; Cooked white rice, for serving

CookOSBeta

Smothered Cabbage with Ground Beef and Cornbread | CookOS

Ingredients

8 slices bacon, chopped
2 lbs ground beef
2 tbsp tomato paste
1 large yellow onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 orange bell pepper, chopped
1/4 cup all-purpose flour
2 tbsp seasoned salt
1 tsp salt
2 tbsp paprika
1 tsp red pepper flakes
2 tbsp Worcestershire sauce
2 cups beef broth
1 tbsp minced garlic
1 jalapeño, finely choppedoptional
1 head green cabbage, roughly chopped
2 cups self-rising cornmeal mix
1 egg
1 cup milk
1/4 cup granulated sugar
2 tbsp butter (for pie dish)
1/4 cup butter (for topping)
2 tbsp honey
Cooked white rice, for servingoptional

26 Ingredients

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Instructions

1
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
2
Add the ground beef to the pot and cook until browned, breaking it up with a spoon or meat chopper. Drain off any excess grease.
3
Stir in the tomato paste and cook for 1-2 minutes until fragrant.
4
Preheat your oven to 400°F (200°C).
5
Add the chopped onion and bell peppers to the pot with the ground beef. Sauté for 5-7 minutes until the vegetables begin to soften.
6
Sprinkle the flour, seasoned salt, salt, paprika, and red pepper flakes over the meat and vegetable mixture. Stir well to combine and cook for 1 minute.
7
Pour in the Worcestershire sauce and beef broth, stirring to scrape up any browned bits from the bottom of the pot. Add the minced garlic and optional chopped jalapeño. Bring the mixture to a simmer.
8
Add the chopped cabbage to the pot, stirring to coat it in the sauce. Cover the pot, reduce the heat to low, and let it simmer for 15-20 minutes, or until the cabbage is tender to your liking.
9
While the cabbage simmers, prepare the cornbread. Place 2 tablespoons of butter in a 9-inch glass pie dish and place it in the preheating oven to melt.
10
In a mixing bowl, combine the self-rising cornmeal mix, egg, milk, and sugar. Whisk until just combined, do not overmix.
11
Carefully remove the hot pie dish from the oven. Pour the cornbread batter into the hot, buttered dish.
12
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
13
Once the cabbage is tender, stir the reserved crispy bacon back into the pot.
14
For the topping, melt 1/4 cup of butter in a small saucepan and stir in the honey.
15
Pour or brush the honey butter topping over the hot, freshly baked cornbread.
16
Serve the smothered cabbage over a bed of white rice with a slice of warm cornbread on the side.