Name: Smothered Cabbage With Sausage and Hot Honey
Yield: 6 Servings
Ingredients: 1 cup honey; 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; 1 Tbsp. smoked paprika; 1 tsp. cayenne pepper; 1 large head of cabbage, outer leaves removed, cut into 6 wedges; Kosher salt; 2 slices bacon, cut into ½" pieces; 1 andouille sausage, cut into ½" pieces; 2 cups heavy cream; 2 cups low-sodium chicken broth; ½ cup cilantro leaves with tender stems; ½ cup parsley leaves with tender stems; 1 tsp. extra-virgin olive oil; 1 tsp. fresh lemon juice

Smothered Cabbage With Sausage and Hot Honey recipe

Photo by Emma Fishman, Food Styling by Rebecca Jurkevich, Prop Styling by Sophie Strangio

This fresh take on classic smothered cabbage from Leah & Louise in 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.

What you’ll need

Small Saucepan
$155 At Amazon
Slotted Spoon
$11 At Amazon
Large Skillet
$74 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon

Recipe notes