This Southern cabbage recipe features boiled cabbage in a smoky, meaty broth with seasonings and spices. A savory and succulent Southern side dish that is a staple on our Sunday dinner table!
- Water - Smoked turkey (leg, wings, tails, or ham hock) - Chicken bouillon - Salt and pepper - Granulated garlic - Lemon pepper - Chili powder - Smoked paprika - Crushed red pepper flakes - Apple cider vinegar - Worcestershire sauce - Cabbage
1
Cook turkey in a pot of water, about 3-4 quarts, or enough to cover the entire leg. Add seasonings, Worcestershire sauce and a little apple cider vinegar.
2
After one hour, remove the meat from the pot and separate it from the bone.
3
Cut cabbage wedges then do a rough chop; rinse to remove any grit. Properly washing and cutting the cabbage is important and can affect the final taste and texture.
4
Add cabbage to the pot of broth and simmer for about 45 minutes, (cook times vary) or until it's fork-tender. The last step is to add the pulled meat back to the pot before serving.