📝 About This Recipe
A cornerstone of Soul Food tradition, this Smothered Cabbage is a masterclass in building deep, savory layers of flavor through slow braising. The natural sweetness of the green cabbage is perfectly balanced by the salty crunch of bacon, the smoky depth of turkey, and a subtle kick of crushed red pepper. This isn't just a side dish; it's a tender, melt-in-your-mouth experience that carries the warmth and history of a Sunday family dinner.
🥗 Ingredients
The Aromatics and Fats
- 4 slices Thick-cut Bacon (diced into 1/2-inch pieces)
- 1 piece Smoked Turkey Leg or Wing (fully cooked; provides deep smoky flavor)
- 1 large Yellow Onion (halved and thinly sliced)
- 1 medium Green Bell Pepper (seeded and diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Unsalted Butter (for extra richness)
The Cabbage and Liquid
- 1 large head Green Cabbage (approx. 3 lbs; cored and chopped into 1-inch squares)
- 1.5 cups Chicken Stock (low sodium preferred)
- 1 tablespoon Apple Cider Vinegar (to cut through the richness)
Seasoning Blend
- 1 teaspoon Granulated Sugar (to balance the bitterness)
- 1 teaspoon Smoked Paprika (for color and warmth)
- 1/2 teaspoon Crushed Red Pepper Flakes (optional, for a subtle heat)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1 teaspoon Freshly Cracked Black Pepper
- 1 teaspoon Cajun or Creole Seasoning (like Tony Chachere's or Slap Ya Mama)
👨🍳 Instructions
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1
Prepare the cabbage by removing any wilted outer leaves. Cut the head into quarters, remove the tough inner core, and chop into roughly 1-inch pieces. Rinse thoroughly in a colander and set aside.
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2
In a large, heavy-bottomed pot or Dutch oven over medium heat, add the diced bacon. Cook, stirring occasionally, until the bacon is crisp and the fat has rendered out (about 6-8 minutes).
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3
Using a slotted spoon, remove the crispy bacon bits and set them aside on a paper towel, leaving the rendered fat in the pot.
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4
Add the butter to the bacon fat. Once melted, toss in the sliced onions and diced bell peppers. Sauté for 5-6 minutes until the onions are translucent and starting to brown at the edges.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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6
Add the smoked turkey leg and the chicken stock to the pot. Use a wooden spoon to scrape up any brown bits (fond) from the bottom of the pot—that’s where the flavor lives!
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7
Add the chopped cabbage to the pot in batches. It will look like a lot, but it will wilt down significantly. Stir each batch to coat with the fat and aromatics.
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8
Sprinkle the sugar, smoked paprika, red pepper flakes, Cajun seasoning, salt, and black pepper over the cabbage. Pour in the apple cider vinegar.
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9
Toss everything well to ensure the seasonings are evenly distributed. Cover the pot with a tight-fitting lid and reduce the heat to medium-low.
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10
Let the cabbage 'smother' (braise) for 35-45 minutes. Stir every 15 minutes to ensure nothing is sticking to the bottom. The cabbage should be very tender but not mushy.
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11
Once the cabbage is tender, remove the smoked turkey leg. Shred any meat off the bone, discard the bone/skin, and return the meat to the pot.
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12
Remove the lid and increase the heat to medium for the last 5 minutes if there is too much liquid; you want a silky sauce, not a soup.
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13
Stir the reserved crispy bacon back into the pot. Taste and add more salt or pepper if needed. Serve hot.
💡 Chef's Tips
Don't rush the process; the low and slow 'smothering' is what develops the sweetness of the cabbage. If you don't eat pork, substitute the bacon with olive oil and use a smoked turkey wing or high-quality liquid smoke. For a vegetarian version, use vegetable stock, smoked paprika, and a dash of soy sauce for umami. Always wash your cabbage after cutting it to ensure any trapped grit is removed from the layers. Leftovers are even better the next day as the flavors continue to meld in the fridge.
🍽️ Serving Suggestions
Serve alongside crispy fried chicken or smothered pork chops for a classic Soul Food feast. Pair with a side of buttery, golden cornbread to soak up the 'pot likker' (the flavorful cooking liquid). Goes beautifully with macaroni and cheese and candied yams. Enjoy with a glass of sweet iced tea or a crisp pilsner to balance the smoky, savory flavors.