If you’ve never heard of swamp cabbage, you’re not alone. “Swamp cabbage” is a nickname for the sabal palm tree, which flourishes in South Florida. (Fun fact: The sabal palm is also Florida’s state tree!) Its core, or “heart,” is edible, with a meaty texture and artichoke-like flavor, and has been enjoyed by Floridians for centuries.
“Swamp cabbage” also refers to one of the main ways this heart of palm is eaten: a braised dish made with sabal palm hearts, green cabbage, and a smoked pork product. It can serve as a main dish alongside a wedge of cornbread but is often served as a side dish alongside Florida favorites like fried fish or boiled shrimp.
In this simple version, thick-cut bacon offers the smoky pork flavor that permeates the dish. Green cabbage is braised along with canned tomatoes and is infused with flavor from onions, garlic, spices, and herbs. And you can put your axe away—acquiring your hearts of palm is as simple as opening a can.
The resulting dish is rich, umami-forward, and just a bit spicy. The cabbage is tender but not mushy, and the liquid is perfectly reduced so that it clings to the vegetables. The hearts of palm are tangy and a little bit crunchy and offer a nice contrast to the cabbage. All of the vegetables soak up all the flavors from the sauce, making every bite delicious.
Tips for Making This Swamp Cabbage
- Everglades seasoning is an extra-authentic option for seasoning this dish, but if you can’t find it, Cajun, Creole, or all-purpose seasoning all work well here. You can even make your own Cajun seasoning if you like!
- You can swap in smoked sausage for the thick-cut bacon.
- To save on prep, look for “salad cut” canned hearts of palm, which are pre-sliced.
Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
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12 slices (12 ounces) thick-cut bacon, chopped
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1 large yellow onion, thinly sliced
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4 cloves garlic, thinly sliced
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2 teaspoons Cajun or Creole seasoning
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1/2 teaspoon red pepper flakes, plus more to taste
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1 medium green cabbage (about 3 pounds), cored and coarsely chopped
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1 (28-ounce) can whole peeled tomatoes, crushed by hand
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2 fresh thyme sprigs
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1 bay leaf
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2 (14.5-ounce) cans hearts of palm, drained and sliced into 1/4-inch-thick coins
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1 tablespoon apple cider vinegar
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Crisp the bacon:
Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until browned and crispy, about 12 minutes.
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Add the aromatics:
Add the onions and continue to cook, stirring occasionally, until they’re softened and lightly browned, about 8 minutes.
Add the garlic, Cajun seasoning, and red pepper flakes and cook, stirring often, until fragrant, about 2 minutes.
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Cook the cabbage and add the hearts of palm:
Stir in the cabbage, tomatoes, thyme sprigs, and bay leaf. Reduce the heat to medium-low and cook, covered, stirring occasionally, until the cabbage is just tender, about 20 minutes.
Stir in the hearts of palm and cook, uncovered, stirring occasionally, until the liquid has thickened slightly, about 10 minutes.
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Finish and serve:
Remove the pot from the heat. Discard the thyme sprigs and bay leaf and stir in the apple cider vinegar. Season to taste with additional red pepper flakes, if desired, and serve.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a Dutch oven or saucepan, adding some water to loosen it up as needed.
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| Nutrition Facts (per serving) | |
|---|---|
| 296 | Calories |
| 16g | Fat |
| 21g | Carbs |
| 20g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 296 |
| % Daily Value* | |
| 16g | 20% |
| Saturated Fat 5g | 26% |
| 42mg | 14% |
| 1444mg | 63% |
| 21g | 8% |
| Dietary Fiber 7g | 26% |
| Total Sugars 8g | |
| 20g | |
| Vitamin C 87mg | 435% |
| Calcium 163mg | 13% |
| Iron 4mg | 24% |
| Potassium 1003mg | 21% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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