Southern Cabbage Boil

The Southern cabbage boil is one of those magical one-pot meals where everything cooks together and the flavors build on each other. It’s hearty, flavorful, and feeds a crowd without breaking the bank.

Ingredients

• 1 head green cabbage, cut into wedges
• 1 lb smoked sausage, sliced into rounds
• 1.5 lbs baby potatoes, halved
• 4 ears corn, cut into thirds
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 4 cups chicken broth
• 2 tablespoons Old Bay seasoning
• 1 tablespoon Cajun seasoning
• 2 tablespoons butter
• Salt, pepper, and hot sauce to taste

Step-by-Step Instructions

Step 1: Season the Broth

Bring chicken broth to a boil in a large stock pot. Add Old Bay, Cajun seasoning, smashed garlic, and butter. This seasoned broth is the foundation of all the flavor.

Step 2: Cook the Potatoes

Add halved potatoes and onion quarters first since they take the longest. Boil for 10 minutes.

Step 3: Add Sausage and Corn

Add the sliced smoked sausage and corn pieces. Cook for another 8 minutes.

Step 4: Add Cabbage

Place cabbage wedges on top. Cover the pot and cook for 10-12 minutes until the cabbage is tender but still has a bit of bite.

Step 5: Serve

Drain and pile everything on a big platter (or newspaper-lined table for the full experience). Serve with hot sauce on the side.

Tips for the Best Cabbage Boil

• Don’t overcook the cabbage. It should be tender, not mushy
• Layer by cook time: potatoes first, cabbage last
• Use andouille sausage for a spicier kick. A large stock pot gives everything room to cook evenly
• Save the broth. It’s incredible for soups or cooking rice
• Add shrimp in the last 3 minutes for a seafood twist
• Make it a party: serve on a table covered with butcher paper for a communal feast