Smothered cabbage recipes are very easy to prepare gives out a soft texture and retains the original flavor. That is the reason; these dishes are now becoming popular in dinner parties and other occasions.
Smothered cabbage soups are perfect choice during cold winter months, as they are hot, delicious, soft & yummy, and most importantly healthy meal for the season.

Palestinian Cuisine
African American Food Culture and Obesity
Incorporating Low Carb Foods Into Your Daily Mindset
Groceries shopping with Waitrose
Smothered cabbage is prepared in a tight lidded pan, or a big covered pot depending upon the quantity of preparation.  A very simple smothered cabbage recipe is a combination of cabbage, bacon and onions that is simmered on a slow fire. The process involves slow cooking in a covered pan over low heat with a small amount ofliquid that is used to gradually soften the concoction. It is important to note that the quantity of liquid should be just enough to make sure that the vegetables are not completely submerged in it. During the process, the vegetables release their flavor and blend into a single soft flowing mixture.

Smothering techniques have been used since ages and is particularly popular in American South region, although it is equally famous in other parts of U.S. This slow cooking technique is also widely adapted in countries like Italy, Turkey etc

Although the smothering technique is mostly used in meat gravy recipes, smothered cabbage recipes have gained immense popularity off late. Cabbage usually goes great with salads and fillings, and it is cooked to such an extent where its crunchy texture and crispness is restored. However, recipes that involve smothering techniques, actually makes this vegetable too soft and buttery. This is where; the wonderful taste of the smothered cabbage comes out. It is therefore often used in preparing cabbage soups.

Smothered cabbage recipes offer unique flavor and texture, all thanks to the smothering process. Although it is believed that some vegetables like cauliflower or cabbage, when cooked for long, can damage the vegetable tissues and create compound reactions. This reaction is the reason for the kind of aroma that is released in cooked vegetables, and many people are apprehensive to consume it.  However, for long-cooked vegetables, the aroma gets dissipated, after a point of time. The final mixture actually composes of the original plant flavors like natural sugars etc. But one has to be careful while draining out cooking water as it is done in certain smothered cabbage recipes, as this might also deplete the natural sugars.

Smothering technique requires little practice to master it to the level that can help differentiate between the just cooked and over-cooked stage, keeping the right amount of cooking matter and retaining the natural sugary content that is released after the long-cooking process.