25+ Comforting Dutch Oven Cabbage Recipes for Every Meal

Cabbage is one of those incredibly versatile vegetables that can be transformed into a multitude of dishes, from savory stews to light salads.

But when cooked in a Dutch oven, cabbage takes on a whole new level of flavor and richness.

The slow, even heat of a Dutch oven allows cabbage to tenderize beautifully, soaking up savory broths and spices while creating a delicious, comforting meal.

Whether you’re looking for a hearty side dish, a vegetarian main, or a flavorful accompaniment to meats, the Dutch oven is the perfect tool to help you create a variety of cabbage-based recipes.

With over 25Dutch oven cabbage recipes to choose from, you’ll discover everything from classic comfort foods to innovative new dishes.

Get ready to enjoy the warming and rich flavors that come with slow-cooked cabbage, packed with nutrients and taste!

25+ Comforting Dutch Oven Cabbage Recipes for Every Meal

Dutch oven cabbage recipes are ideal for creating hearty, flavorful meals with minimal effort.

The beauty of cabbage lies in its ability to absorb all the delicious flavors it’s cooked with, whether you’re pairing it with meats, grains, or even creating a vegetarian meal all on its own.

With over 25 recipes to explore, there’s something for every taste and occasion. So, grab your Dutch oven, chop up some cabbage, and let the cooking magic unfold.

You’ll be amazed at how this humble vegetable can transform into a dish that’s both nourishing and irresistible.

Dutch Oven Braised Cabbage with Bacon

This hearty and flavorful dish combines tender cabbage with crispy bacon, caramelized onions, and a touch of apple cider vinegar for balance. Perfect for a cozy meal or as a side dish to meats, this Dutch oven braised cabbage has deep, savory flavors with a hint of tangy sweetness.

Ingredients:

• 1 medium head of green cabbage, chopped
• 6 slices of bacon, chopped
• 1 medium onion, sliced thinly
• 2 cloves garlic, minced
• 1 cup chicken broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• Salt and pepper to taste
• 1/2 teaspoon caraway seeds (optional)

Instructions:

1. Preheat your Dutch oven over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving the rendered fat in the pot.
2. Add the sliced onion to the Dutch oven and cook until softened and caramelized, about 8 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the chopped cabbage to the pot and stir to combine with the onions and garlic.
5. Pour in the chicken broth, apple cider vinegar, and brown sugar. Season with salt, pepper, and caraway seeds, if using. Stir to mix.
6. Cover and reduce heat to low. Let the cabbage braise for 45-60 minutes, stirring occasionally, until the cabbage is tender and the flavors meld together.
7. Before serving, stir in the reserved crispy bacon bits. Adjust seasoning as needed.

This Dutch oven braised cabbage with bacon is a comforting and flavorful dish that makes the most of simple ingredients. The combination of savory bacon, sweet onions, and tangy vinegar creates a perfect balance, while the slow braising ensures a tender and aromatic cabbage. It’s an easy, yet impressive side dish that pairs wonderfully with roasted meats or can stand alone as a main course for a light meal.

Spicy Dutch Oven Cabbage and Sausage Stew

This spicy and hearty stew is made by simmering cabbage with smoked sausage, tomatoes, and a blend of spices. The result is a deeply flavorful one-pot dish with a satisfying balance of heat and savory goodness. Perfect for a cold winter day or when you need a filling meal in one pot.

Ingredients:

• 1 medium head of green cabbage, chopped
• 1 pound smoked sausage, sliced into rounds
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tablespoon paprika
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
• 1 bay leaf
• 1 tablespoon olive oil

Instructions:

1. In a large Dutch oven, heat olive oil over medium heat. Add the smoked sausage and brown on both sides, about 5 minutes. Remove sausage and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté until softened, about 4 minutes.
3. Add the chopped cabbage to the pot, and cook for 5 minutes until slightly wilted.
4. Stir in the diced tomatoes, chicken broth, paprika, red pepper flakes, salt, pepper, and bay leaf. Bring to a simmer.
5. Return the browned sausage to the pot. Cover and reduce heat to low. Simmer for 40-45 minutes, until the cabbage is tender and the flavors have melded.
6. Discard the bay leaf, taste and adjust seasoning if necessary, then serve hot.

This spicy Dutch oven cabbage and sausage stew is a deliciously hearty meal that offers warmth and depth of flavor. The richness of the smoked sausage, the earthiness of the cabbage, and the spices come together in a perfect harmony. The stew is both comforting and flavorful, making it an ideal choice for a satisfying meal, whether served on its own or with a crusty loaf of bread to soak up the delicious broth.

Dutch Oven Cabbage and Potato Bake

This creamy and cheesy casserole features layers of tender cabbage and potatoes, all baked to perfection in a Dutch oven with a creamy cheese sauce. The result is a rich, comforting dish that makes for an excellent side or a fulfilling vegetarian main course.

Ingredients:

• 1 small head of cabbage, shredded
• 4 medium potatoes, thinly sliced
• 1 onion, chopped
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 1/2 cup milk
• 2 tablespoons butter
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). In a large Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the shredded cabbage and cook for another 5 minutes until it begins to wilt.
3. In a separate bowl, mix the heavy cream, milk, garlic powder, salt, and pepper. Stir to combine.
4. In the Dutch oven, layer the sliced potatoes on top of the cabbage mixture. Pour the cream mixture evenly over the potatoes and cabbage.
5. Sprinkle the shredded cheddar cheese over the top of the casserole.
6. Cover with the Dutch oven lid and bake for 40 minutes. Then, remove the lid and bake for an additional 20 minutes, until the potatoes are tender and the cheese is golden and bubbly.
7. Garnish with chopped parsley before serving.

This Dutch oven cabbage and potato bake is the ultimate comfort food. The creamy cheese sauce binds the layers of cabbage and potatoes together, creating a rich, satisfying dish. The slow cooking in the Dutch oven ensures that the flavors meld perfectly, while the crispy, golden top adds a delicious texture. Whether enjoyed as a main course for a vegetarian meal or as a decadent side dish, this recipe will surely become a favorite in your meal rotation.

Dutch Oven Cabbage and Beef Stir Fry

This Dutch oven cabbage and beef stir fry is a quick and flavorful one-pot meal that brings together tender beef strips, crisp cabbage, and a savory sauce made with soy sauce, garlic, and ginger. It’s an easy, healthy dish that’s perfect for a weeknight dinner, full of satisfying protein and veggies with a delicious, slightly sweet finish.

Ingredients:

• 1 medium head of cabbage, thinly sliced
• 1 pound beef sirloin or flank steak, thinly sliced against the grain
• 1 onion, sliced
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1/2 teaspoon red pepper flakes (optional for heat)
• 2 tablespoons vegetable oil for stir-frying
• 2 tablespoons sesame seeds (for garnish)
• Green onions, chopped (for garnish)

Instructions:

1. Heat vegetable oil in a Dutch oven over medium-high heat. Add the beef strips and stir-fry for 3-4 minutes until browned. Remove the beef and set it aside.
2. In the same pot, add a little more oil if needed, and sauté the onion for about 3 minutes until it starts to soften.
3. Add the garlic, ginger, and red pepper flakes (if using), and cook for 1 minute until fragrant.
4. Add the sliced cabbage and cook for about 5-6 minutes, stirring frequently, until it wilts and softens.
5. Stir in the soy sauce, oyster sauce, rice vinegar, and sesame oil, and bring everything to a simmer.
6. Return the beef to the pot and cook for an additional 3-4 minutes, until the beef is fully cooked and the sauce has thickened slightly.
7. Garnish with sesame seeds and chopped green onions before serving.

This Dutch oven cabbage and beef stir fry is a quick and satisfying meal with a perfect balance of savory flavors and tender textures. The crisp cabbage absorbs the savory sauce while the beef provides a hearty and protein-packed element. It’s a great way to enjoy a healthy and flavorful stir fry with minimal effort, making it ideal for a busy weeknight dinner or a light but filling meal.

Dutch Oven Cabbage Soup

This nourishing Dutch oven cabbage soup is light yet satisfying, with a medley of vegetables and a flavorful broth. Packed with fiber and nutrients, it’s a healthy, warming dish perfect for chilly days. The combination of cabbage, carrots, celery, and tomatoes creates a wholesome soup that’s full of flavor and easy to make.

Ingredients:

• 1 medium head of cabbage, chopped
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, with juices
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
2. Add the chopped carrots and celery to the pot, and cook for another 5 minutes, stirring occasionally.
3. Stir in the cabbage and cook for 3-4 minutes until it begins to wilt.
4. Pour in the diced tomatoes (with juices) and vegetable broth, then add thyme, bay leaf, salt, and pepper. Stir to combine.
5. Bring the soup to a boil, then reduce heat and let it simmer, covered, for 45-50 minutes, or until the vegetables are tender and the flavors are well-blended.
6. Discard the bay leaf, and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley.

This Dutch oven cabbage soup is a healthy, hearty meal that’s perfect for anyone looking for a nutritious, comforting dish. The combination of cabbage, carrots, celery, and tomatoes makes for a flavorful and satisfying soup, and the long simmering ensures the flavors meld beautifully. It’s a versatile recipe that can be adapted to your taste, and it’s ideal for meal prep or a cozy lunch or dinner.

Dutch Oven Cabbage and Chicken Skillet

This one-pot Dutch oven cabbage and chicken skillet is an easy and flavorful dinner option that combines tender chicken, crispy cabbage, and a savory seasoning blend. The dish is quick to prepare and perfect for a busy evening when you want something satisfying without a lot of fuss.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 medium head of cabbage, chopped
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh lemon wedges (for serving)

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken thighs with paprika, garlic powder, thyme, salt, and pepper.
2. Place the chicken thighs in the Dutch oven and cook for 5-6 minutes per side, until browned and cooked through. Remove the chicken and set it aside.
3. In the same pot, add the sliced onion and garlic, and sauté for about 4 minutes until softened.
4. Add the chopped cabbage to the pot and cook for 5-6 minutes until it starts to wilt.
5. Pour in the chicken broth, stirring to combine. Return the chicken thighs to the pot and cover. Reduce heat to low and simmer for 15 minutes until the cabbage is tender and the flavors have melded.
6. Serve the chicken and cabbage hot with a squeeze of fresh lemon juice.

This Dutch oven cabbage and chicken skillet is an easy, healthy dish that’s packed with flavor. The crispy cabbage and tender chicken are perfectly complemented by the savory seasoning and a touch of tang from the lemon juice. It’s a simple, satisfying meal that’s quick to prepare, making it ideal for a weeknight dinner when you’re looking for something delicious and nutritious without a lot of prep time.

Dutch Oven Cabbage with Smoked Pork Shoulder

This slow-cooked Dutch oven recipe brings together smoked pork shoulder and cabbage for a deeply savory and flavorful dish. The pork shoulder provides richness and a smoky depth, while the cabbage soaks up the delicious flavors, making it a perfect comfort meal for cold evenings. The slow braise ensures the pork is tender and the cabbage becomes infused with smoky goodness.

Ingredients:

• 2 pounds smoked pork shoulder (bone-in)
• 1 medium head of green cabbage, chopped
• 2 medium onions, sliced
• 4 cloves garlic, minced
• 1 cup vegetable or chicken broth
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your Dutch oven over medium heat. Add olive oil and sear the smoked pork shoulder on all sides until browned, about 6-8 minutes. Remove the pork and set aside.
2. In the same pot, add the sliced onions and cook for about 4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the smoked paprika, then add the vegetable or chicken broth, apple cider vinegar, and Dijon mustard. Bring the mixture to a simmer.
4. Return the pork shoulder to the Dutch oven and cover. Reduce heat to low and cook for about 2-3 hours, until the pork is tender and easily shredded.
5. Add the chopped cabbage to the pot and stir to mix it with the pork and broth. Cover and cook for another 30-40 minutes, until the cabbage is tender.
6. Remove the pork shoulder, shred the meat, and return it to the pot. Adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh parsley.

This Dutch oven cabbage with smoked pork shoulder is a hearty and satisfying meal full of rich flavors. The slow cooking process allows the pork to become meltingly tender, while the cabbage absorbs all the savory, smoky flavors. It’s a wonderful, low-effort dish that’s perfect for family gatherings or a comforting weekend dinner. The combination of cabbage and pork is timeless and deeply satisfying.

Dutch Oven Cabbage and Bean Chili

A twist on the classic chili, this Dutch oven cabbage and bean chili is a vegetarian-friendly, filling dish that combines cabbage with hearty beans and chili spices. The rich flavors of cumin, chili powder, and garlic bring warmth to the cabbage, making this dish a healthy, comforting meal that’s perfect for chilly weather.

Ingredients:

• 1 medium head of cabbage, chopped
• 2 cans (15 oz each) of kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional for extra heat)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the chopped onion and garlic, and sauté for about 4 minutes, until softened.
2. Add the chili powder, cumin, smoked paprika, and red pepper flakes (if using), and stir for 1 minute to bloom the spices.
3. Stir in the chopped cabbage, kidney beans, diced tomatoes, and vegetable broth. Bring to a simmer.
4. Cover and reduce heat to low. Let it simmer for 30-40 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded.
5. Taste and adjust seasoning with salt and pepper.
6. Serve hot, garnished with chopped fresh cilantro.

This Dutch oven cabbage and bean chili is a delightful and hearty vegetarian dish that offers all the comfort of a traditional chili with a fresh twist. The cabbage adds a nice texture and absorbs the rich, savory spices, while the beans provide protein and heartiness. This recipe is perfect for those looking for a healthy, filling meal that’s packed with flavor, and it’s easy to make in one pot for minimal cleanup.

Dutch Oven Cabbage and Apple Hash

This Dutch oven cabbage and apple hash is a delightful combination of savory cabbage and sweet apples, seasoned with a touch of cinnamon and nutmeg. The cabbage becomes tender and slightly caramelized, while the apples add a fresh sweetness, making it a versatile dish that can be served for breakfast, lunch, or dinner.

Ingredients:

• 1 medium head of cabbage, shredded
• 2 apples, peeled and diced (Granny Smith or Honeycrisp work well)
• 1 onion, chopped
• 2 tablespoons butter
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup apple cider vinegar
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Heat butter and olive oil in a Dutch oven over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
2. Add the shredded cabbage to the pot and sauté for 5 minutes, allowing it to start caramelizing.
3. Stir in the diced apples, cinnamon, nutmeg, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until the apples begin to soften.
4. Pour in the apple cider vinegar and stir to combine. Cover the Dutch oven and cook for 10-15 minutes on low heat, until the cabbage is tender and the apples are fully cooked.
5. Taste and adjust seasoning if necessary, then serve hot, garnished with fresh thyme or parsley.

This Dutch oven cabbage and apple hash is a flavorful dish with a perfect balance of savory and sweet. The cabbage becomes tender and slightly caramelized, while the apples provide a lovely sweetness that complements the savory flavors beautifully. It’s a unique and versatile recipe that can be served with eggs for breakfast, paired with roasted meats for dinner, or enjoyed on its own for a light yet satisfying meal. The touch of cinnamon and nutmeg makes it especially cozy for cooler months.

Dutch Oven Cabbage and Carrot Stew

This hearty and colorful Dutch oven cabbage and carrot stew is a simple yet nourishing dish, combining tender cabbage with sweet carrots in a rich, flavorful broth. With a touch of herbs and garlic, it’s a satisfying, healthy meal that works wonderfully as a vegetarian main or a side dish to accompany any protein.

Ingredients:

• 1 medium head of cabbage, chopped
• 4 large carrots, peeled and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 bay leaf
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the chopped onion and garlic, cooking for about 4-5 minutes until softened and fragrant.
2. Stir in the sliced carrots and cook for an additional 3 minutes.
3. Add the chopped cabbage, dried thyme, paprika, turmeric, bay leaf, salt, and pepper. Stir to combine.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce heat to low, cover, and let the stew simmer for about 40-45 minutes, until the cabbage and carrots are tender and the flavors have melded together.
6. Remove the bay leaf, taste, and adjust the seasoning as needed. Serve hot, garnished with fresh parsley.

This Dutch oven cabbage and carrot stew is a light yet flavorful dish, perfect for warming up during chilly weather. The cabbage and carrots soak up the spices and broth, creating a dish that is both nourishing and comforting. It’s an ideal vegetarian meal that is filling without being heavy, and it pairs wonderfully with a crusty bread or a protein of choice for a well-rounded meal.

Dutch Oven Cabbage and Sausage Skillet

This flavorful one-pot dish combines smoky sausage with tender cabbage, creating a hearty and satisfying meal. The sausages are browned to perfection, and the cabbage is simmered in savory broth, making it a great weeknight meal with minimal effort. The dish is perfect for those who enjoy smoky, savory flavors with a touch of heat.

Ingredients:

• 4 sausages (such as bratwurst or kielbasa), sliced into 1-inch pieces
• 1 medium head of cabbage, chopped
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon paprika
• 1/2 teaspoon caraway seeds (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the sliced sausages and cook, turning occasionally, until browned and cooked through (about 7-8 minutes). Remove the sausages and set aside.
2. In the same pot, add the sliced onion and cook for about 3-4 minutes until softened.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the chopped cabbage, paprika, caraway seeds (if using), and season with salt and pepper. Stir to combine.
5. Pour in the chicken broth and bring to a simmer.
6. Return the cooked sausages to the Dutch oven, stir, and cover. Let the mixture simmer for 20-25 minutes, stirring occasionally, until the cabbage is tender.
7. Garnish with fresh parsley before serving.

This Dutch oven cabbage and sausage skillet is an easy, comforting dish with smoky, savory flavors. The browned sausages add richness and depth, while the cabbage soaks up all the flavors of the broth and spices. It’s a filling and satisfying meal that requires minimal preparation, making it perfect for busy nights when you want something hearty and delicious in no time.

Dutch Oven Cabbage and Shrimp Stir Fry

This vibrant and light stir-fry combines tender shrimp and crispy cabbage in a savory stir-fry sauce with a touch of sweetness and heat. The dish is quick to prepare, making it a perfect option for a healthy and satisfying dinner when you’re short on time. The shrimp cooks quickly and pairs beautifully with the cabbage, creating a flavorful meal.

Ingredients:

• 1 medium head of cabbage, thinly sliced
• 1 pound shrimp, peeled and deveined
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons vegetable oil
• 1/2 cup water
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions:

1. Heat vegetable oil in a Dutch oven over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp and set aside.
2. In the same pot, add the sliced onion and cook for about 3 minutes until softened.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Add the sliced cabbage to the pot and cook, stirring occasionally, for 5-6 minutes until it begins to soften but still has some crispness.
5. Pour in the soy sauce, hoisin sauce, rice vinegar, and water, stirring to combine. Bring to a simmer and cook for another 2-3 minutes until the cabbage is tender but still crisp.
6. Return the cooked shrimp to the pot and toss to combine with the cabbage. Cook for an additional minute to heat through.
7. Taste and adjust seasoning with salt, pepper, or additional soy sauce if needed.
8. Serve hot, garnished with chopped green onions.

this Dutch oven cabbage and shrimp stir fry is a light yet flavorful dish, perfect for those looking for a quick and healthy meal. The shrimp adds a delightful protein boost, while the cabbage retains a pleasant crunch and absorbs the savory stir-fry sauce. The combination of soy sauce, hoisin, and vinegar creates a balanced, umami-rich flavor with just the right amount of heat. This dish is ideal for a quick dinner or a refreshing meal that’s light but satisfying.

Dutch Oven Cabbage and Potato Gratin

This Dutch oven cabbage and potato gratin is a deliciously creamy and cheesy dish that combines tender cabbage, layers of thinly sliced potatoes, and a rich, comforting béchamel sauce. It’s the perfect side dish to accompany a roast or a holiday meal, offering a unique twist on a traditional gratin by incorporating the subtle flavor of cabbage.

Ingredients:

• 1 medium head of cabbage, chopped
• 4 large potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil and butter in a Dutch oven over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
3. Add the chopped cabbage to the pot and cook for 5-6 minutes, stirring occasionally, until the cabbage begins to soften.
4. In a separate saucepan, heat the heavy cream over medium heat until it just starts to simmer. Add half of the Gruyère cheese and all of the Parmesan, stirring until melted and smooth. Season with thyme, salt, and pepper.
5. Layer the thinly sliced potatoes on top of the cooked cabbage in the Dutch oven. Pour the cheese sauce over the potatoes and cabbage, ensuring they are evenly covered.
6. Sprinkle the remaining Gruyère cheese on top.
7. Cover the Dutch oven and bake for 45-50 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
8. Garnish with fresh parsley, and serve hot.

This Dutch oven cabbage and potato gratin is a comforting, indulgent dish that makes cabbage the star in a creamy, cheesy blend. The layers of tender potatoes and cabbage are enveloped in a luscious béchamel sauce, creating a dish that’s rich in flavor and texture. It’s perfect as a side for holiday meals, dinner parties, or whenever you’re craving something cozy and satisfying.

Dutch Oven Cabbage with Bacon and Apple

This Dutch oven cabbage with bacon and apple recipe brings together the savory goodness of crispy bacon, the sweetness of apples, and the hearty texture of cabbage. The bacon provides a smoky depth, while the apples add a subtle sweetness that complements the cabbage perfectly. This dish is a great side or a simple main course for a cozy dinner.

Ingredients:

• 1 medium head of cabbage, chopped
• 4 slices bacon, chopped
• 2 apples, peeled and thinly sliced (Granny Smith or Honeycrisp work well)
• 1 onion, chopped
• 1 tablespoon olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until crispy, about 6-8 minutes. Remove the bacon and set it aside, leaving the rendered fat in the pot.
2. Add the chopped onion to the Dutch oven and sauté for 4-5 minutes until softened.
3. Stir in the sliced apples and cook for another 3-4 minutes, allowing them to soften slightly.
4. Add the chopped cabbage to the pot and stir well. Season with thyme, salt, and pepper.
5. Pour in the apple cider vinegar and brown sugar, stirring to combine. Cover and cook on low heat for 25-30 minutes, stirring occasionally, until the cabbage is tender.
6. Return the crispy bacon to the pot and stir to combine. Taste and adjust the seasoning if needed.
7. Serve hot, garnished with fresh parsley.

This Dutch oven cabbage with bacon and apple is a perfect balance of savory, sweet, and smoky flavors. The crispy bacon adds depth, while the apples provide a touch of sweetness that perfectly complements the cabbage. It’s a versatile dish that works well as a side for roasted meats or a simple vegetarian main course, and it’s sure to be a hit at any dinner table.

Dutch Oven Cabbage with Mushrooms and Garlic Butter

This Dutch oven cabbage with mushrooms and garlic butter is a rich and flavorful dish that combines the earthiness of mushrooms with the sweet tenderness of cabbage, all finished off with a decadent garlic butter sauce. The result is a savory and satisfying side dish that pairs wonderfully with meats or serves as a stand-alone vegetarian entrée.

Ingredients:

• 1 medium head of cabbage, chopped
• 8 ounces mushrooms, sliced (cremini or button mushrooms work well)
• 4 cloves garlic, minced
• 1/4 cup unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup vegetable broth or white wine (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil and butter in a Dutch oven over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
2. Add the sliced mushrooms to the pot and cook for 5-7 minutes, until they release their moisture and become golden brown.
3. Stir in the chopped cabbage, dried thyme, salt, and pepper. Cook for 3-4 minutes, allowing the cabbage to begin to wilt.
4. Pour in the vegetable broth or white wine (if using), and stir to combine. Cover and reduce the heat to low, allowing the cabbage to cook for another 15-20 minutes, stirring occasionally, until the cabbage is tender and fully cooked.
5. Taste and adjust the seasoning with additional salt and pepper if necessary.
6. Garnish with fresh parsley before serving.

This Dutch oven cabbage with mushrooms and garlic butter is an earthy, rich, and savory side dish that’s perfect for those who love the combination of buttery, garlicky flavors. The mushrooms add depth and umami, while the cabbage absorbs all the delicious flavors, creating a well-balanced and satisfying dish. It’s a versatile recipe that works as a side for meats or as a hearty vegetarian option, making it a great choice for various occasions.

Note: More recipes are coming soon