Smothered Cabbage

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar cheese

💰Cheaper: colby jack cheese

Colby jack is often cheaper and melts well.

cream of chicken soup

🥗Healthier: homemade cream soup

💰Cheaper: cream of mushroom soup

Cream of mushroom is often less expensive and can be used in similar dishes.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper and adds a similar flavor.

Wash the cabbages and remove the outer leaves, which take longer to cook.

Cut out the core of the cabbage if desired, but it can be left in.

Rough chop the cabbage into manageable pieces, avoiding tiny slices unless making egg rolls.

Slice the second cabbage into quarters to remove the core more easily.

Heat a pot on the stove and add the bacon, cooking until the fat renders but not until crispy.

Add chopped onions to the pot with the bacon and sauté for about 3-4 minutes until limp.

Remove the bacon and onions from the pot, leaving some on the bottom.

Add the chopped cabbage to the pot, layering with some of the onions and bacon.

Sprinkle Morton Season All and add the remaining onions and bacon on top of the cabbage.

Pour in the leftover chicken broth (or water) and cover the pot.

Cook on medium heat for 15 minutes without checking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens