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Cabbage and Potatoes

Watch the full video now on Ray Mack's Kitchen and Grill 🥘 Southern Cabbage & Potatoes This right here tastes like grandma’s kitchen on a Sunday 🥘 Smothered, tender, and full of flavor. 👉 Watch how I make it step-by-step:    • Southern Cabbage & Potatoes Just Like Gran...   SHARE THIS RECIPE Ingredients 1 medium head of cabbage, chopped 4–5 medium potatoes, peeled and diced 1 large onion, chopped 4 slices thick-cut bacon (or ½ lb smoked sausage), sliced 3 tablespoons butter 2 cups chicken broth 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika (optional but delicious) ½ teaspoon black pepper Salt to taste ½ teaspoon crushed red pepper flakes (optional) 1 tablespoon apple cider vinegar (optional for flavor pop) Instructions 1. Cook the bacon (or sausage) In a large pot or Dutch oven, cook bacon until crispy. Remove bacon and set aside, leaving the drippings in the pot. If using smoked sausage, brown it and remove. 2. Sauté the onions Add butter to the pot with the drippings. Toss in the chopped onions. Sauté until they turn soft and lightly golden. 3. Add the potatoes Add diced potatoes. Season with garlic powder, onion powder, paprika, salt, pepper, and red pepper flakes. Stir well to coat the potatoes in the seasonings and drippings. 4. Add cabbage Place the chopped cabbage on top of the potatoes. Pour in the chicken broth. Cover the pot and cook on medium heat for 20–25 minutes, stirring occasionally, until potatoes are tender and cabbage is soft. 5. Finish it up Stir in the apple cider vinegar if using. Add the cooked bacon or sausage back in. Taste and adjust seasoning. Serve With 🔥 Cornbread 🔥 Smothered pork chops 🔥 Fried chicken 🔥 Pinto beans