Go Back
Cast iron skillet filled with cabbage, carrots, and onions next to a white cloth napkin, wooden spoon, and tomatoes.

Country Skillet Cabbage

Southern cabbage is a classic side dish, perfect paired with homemade cornbread! This vegetarian, no bacon dish has a vegan option as well!
5 from 1 vote
Prep Time 5 mins
Cook Time 35 mins
Cuisine American Southern
Servings 4 people


  • 2 medium carrots
  • 1/2 sweet onion
  • 1 head cabbage
  • 1 cup bone broth or vegetable stock
  • 1 tbsp olive oil
  • 1-2 tbsp good unsalted butter


  • Prep your vegetables: peel and chop carrots and onions, then core and chop your cabbage.
  • Heat your cast iron skillet over medium with 1 tbsp olive oil.
  • Add your onions to the skillet and sprinkle with a small pinch of kosher salt. Brown these for about 5 minutes until they are softened and have some color. Stir as necessary.
  • Add the carrots and a small pinch of salt, then brown these for another 5 minutes, stirring occasionally.
  • Add the cabbage to the skillet, packing it down and sprinkling with salt. Pour the stock or broth all over the cabbage. Cover with a lid.
  • Once the broth is simmering, lift the lid and stir. Cook for about 20 minutes, stirring as needed, and keeping it otherwise covered.
  • Once the cabbage is done, turn off the heat and remove it from the burner. Dot the top with 1-2 tbsp of good butter, letting it melt from the residual heat before stirring it through your cabbage. If you prefer to make this vegan, use vegan butter or just omit this step.


  • Cast iron is great for this dish, but you could also use a saucepan with taller sides if you prefer.
  • Adjust the type of and amount of butter to your preference. 
  • Leftovers can be stored covered in the fridge for 2-3 days.