Smothered Cabbage with carrots & Sweet Peppers

Rose Mary Mogan


This was a quick side dish meal idea for dinner the other day, using ingredients I had in the fridge.

The carrots and sweet peppers makes the dish very colorful and they are also quite tasty.

Simple, Quick and easy is always the best way to go when you are trying to get dinner on the table quickly. I served it with Grilled Pork Chops and Stouffars Mac & Cheese, so it really doesn't get much quicker than that.

★★★★★ 3 votes
6-8 depending on Portion size
15 Min
25 Min
Stove Top


1 small
head of cabbage
4-5 small
mini sweet peppers (red, orange, yellow)
1 1/2 Tbsp
chopped chive
1 medium
onion, sliced & separated
4 medium
carrots, washed peeled & sliced on the diagonal
kosher salt & pepper to taste
2 Tbsp
each butter & olive or canola oil
3-4 clove
garlic minced (optional)


1Cut cabbage in half, then remove the core, by making a V shaped deep cut on either side of the core, then remove. Using a sharp knife cut cabbage half again creating a wedge then slice into thick shreds. Repeat till entire cabbage is cut up. Add to a large bowl.
2Peel & Slice Onion, carrots and sweet peppers into medium slices and separate, then add to bowl of cabbage.
3Add oil & butter to a large skillet, and turn on medium high heat.
4Then wash vegetables and add to skillet, add salt and pepper, minced garlic if desired, and chopped chive. Cover with tight fitting lid, and allow to cook till tender, stirring occasionally till vegetables are tender, about 25 minutes or so.
5Remove from heat, & serve while still hot.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy