Steam-Baked Southern Cabbage

November 9, 2021
Using the Anova Precision Oven to cook this delicious Southern-style cabbage means you’ll get tender vegetables in less time.
Prep Time
Cook Time
Steam-Baked Southern Cabbage
5 (2)
4 slices
bacon, roughly chopped
6 oz
smoked sausage, sliced into rounds
1 head
green cabbage, thinly sliced or roughly chopped
green bell pepper, roughly chopped
1 small
yellow onion, roughly chopped
3 cloves
garlic, roughly chopped
2 tsp
onion powder
2 tsp
garlic powder
1 tsp
chicken bouillon granules
1 tsp
Creole seasoning
⅛ tsp
red pepper flakes
Kosher salt

1. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 185°F
Heat: Rear

2. Cook Bacon and Sausage

Place the bacon in a cold Dutch oven and set on the stove over medium-high heat. Cook, stirring, until the bacon has rendered its fat and turned crisp. Use a slotted spoon to transfer to a plate, leaving the fat behind in the pot. Add the sausage and cook, stirring, until browned. Remove from the heat. Use the slotted spoon to transfer to the plate with the bacon. Leave 3 tablespoons of the rendered fat in the pot and discard the remainder.
Cook Bacon and Sausage

3. Combine Ingredients

Add the bacon and sausage back to the pot, along with the cabbage, green pepper, onion, garlic, onion powder, garlic powder, chicken bouillon, Creole seasoning, and red pepper flakes. Stir to combine.
Combine Ingredients

4. Cook

Transfer to the oven and cook until the cabbage has reached your desired tenderness, 40 to 50 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 185°F
Heat: Rear
00:40 Timer

5. Season and Serve

Season the cabbage to taste with the salt. Serve hot.
Season and Serve
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