This fresh take on classic smothered cabbage fromLeah & Louisein Charlotte is an ode to chef Greg Collier’s late sister, Leah, who loved to experiment in the kitchen. Steaming the cabbage over low heat gently cooks the layers until tender and allows the creamy and velvety sauce to coat them quickly.
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What you’ll need
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Small Saucepan
$155 At Amazon
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Slotted Spoon
$13 $10 At Amazon
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Large Skillet
$75 At Amazon
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Rimmed Baking Sheet
$25 $22 At Amazon
Ingredients
6 Servings
Hot honey
cabbage and assembly
Hot honey
Step 1
Warm honey in a small saucepan over medium heat. Whisk in salt, paprika, and cayenne. Remove from heat; whisk in 1 Tbsp. water. Set aside.
Cabbage and assembly
Step 2
Preheat oven to 300°. Generously season cut sides of cabbage with salt. Place wedges, cut sides up, on a rimmed baking sheet; pour 1 cup water into pan. Cover with foil; bake until tender (a paring knife should slide through easily), about 2 hours.
Step 3
Cook bacon in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 3 minutes. Transfer to a plate. Cook sausage in same pan, stirring often, until lightly browned, about 3 minutes. Return bacon to pan and add cabbage, cream, and broth. Cook 1 minute. Using a slotted spoon, transfer cabbage to plates. Cook liquid in pan until reduced by half, 10–13 minutes. Spoon sauce over cabbage.
Step 4
Toss cilantro and parsley in a medium bowl. Drizzle oil and lemon juice over and season with salt; toss to coat.
Step 5
Scatter herb salad over cabbage and drizzle ½ cup hot honey over.
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