Southern Smothered Cabbage with Smoked Turkey
Southern Smothered Cabbage is a simple soul food side made with green cabbage cooked in a savory broth flavored with smoked turkey necks, onion, and garlic. The cabbage soaks up the smoky broth as it cooks, and you can adjust the cooking time depending on whether you prefer it very tender or with a little more bite.
Instead of bacon or ham hocks, I use smoked turkey necks to build the broth first, then cook the cabbage with the onions, garlic, and smoked meat. It gives the cabbage plenty of rich, smoky flavor while keeping the recipe simple.
Recipe Highlights
Ingredient Tips
- Green cabbage: Use 1 medium green cabbage. Remove the tough core, then slice the cabbage into fairly even pieces so it cooks at a similar rate throughout the pot.
- Smoked turkey necks: These are what build the smoky flavor in this recipe. Simmering them first creates the broth that the cabbage cooks in and absorbs as it softens.
- Yellow onion: Use 1 medium yellow onion, diced. Sautéing it before adding the broth gives the cabbage another layer of savory flavor.
- Garlic: Use 4 fresh garlic cloves, minced. Cook them with the onion until fragrant before adding the smoked turkey broth.
- Salt and black pepper: Season to taste near the end. The smoked turkey contributes flavor to the broth, so tasting before adding additional salt gives you better control.
Chef’s Tips
How To Make Smothered Cabbage
Make the Smoked Turkey Broth
- Add the smoked turkey necks to a pot with about 4 cups of water and bring to a boil.
- Lower the heat to medium-low, cover, and simmer for 30 minutes. This creates the smoky broth for the cabbage.
- You can remove the turkey and shred the meat from the bones now, or wait until the cabbage has finished cooking.
Smother the Cabbage
- While the turkey simmers, slice the cabbage, dice the onion, and mince the garlic.
- In a pot, sauté the onion and garlic until softened, fragrant, and lightly browned.
- Pour in the broth from the smoked turkey. Add the turkey meat and larger bones back to the pot, then place the sliced cabbage on top.
- Cover and cook over medium heat for about 15–20 minutes, or until the cabbage reaches your preferred texture.
- If you haven’t already shredded the turkey, remove the meat from the bones and add it back to the cabbage.
- Taste and season with salt and black pepper before serving.
Frequently Asked Questions (FAQs)
Why is it called smothered cabbage?
Smothered cabbage gets its name from the cooking method. The cabbage is covered and cooked with flavorful liquid until it becomes tender and absorbs the seasonings and smoky broth.
How do you cut cabbage for smothered cabbage?
Remove the loose outer leaves, cut the cabbage into sections, and remove the tough core. Slice the cabbage into fairly even pieces so it cooks at a similar rate throughout the pot.
How long does smothered cabbage take to cook?
Once the cabbage is added to the pot, cook it covered for about 15–20 minutes, depending on the texture you prefer. Start checking it sooner if you like a little bite, or cook it longer for softer cabbage.
Can I use other smoked meats for smothered cabbage?
Yes. Smoked turkey necks are my preferred choice for this recipe, but smoked turkey wings, smoked turkey legs, ham hocks, or other smoked meats can also be used.
Can I make smothered cabbage with smoked turkey necks?
Absolutely. The smoked turkey necks are simmered first to create the broth, then the cabbage cooks in that broth so it absorbs the smoky flavor. The meat can also be pulled from the bones and served with the finished cabbage.
What To Serve With Smothered Cabbage
Smothered cabbage works especially well with hearty Southern mains and classic sides that complement the smoky turkey broth.
- Honey Cornbread – A slightly sweet cornbread is perfect for soaking up some of the smoky broth.
- Baked Turkey Wings – Tender turkey wings make an easy main dish alongside the cabbage.
- Black-Eyed Peas – A classic Southern pairing that works especially well for a full comfort-food plate.
- Mac & Cheese – Creamy macaroni and cheese balances the savory, smoky cabbage.
- Smothered Potatoes – Tender potatoes cooked with bacon and onions make another hearty Southern side.
Southern Smothered Cabbage with Smoked Turkey
Ingredients
- 1 medium cabbage sliced
- 1 package turkey necks smoked
- 1 medium yellow onion diced
- 4 cloves garlic minced
- salt & pepper to taste
Instructions
- Add the smoked turkey necks and about 4 cups of water to a pot. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 30 minutes to create the broth.
- While the turkey simmers, slice the cabbage, dice the onion, and mince the garlic.
- After 30 minutes, remove the turkey necks. You can pull the meat from the bones now or wait until the cabbage has finished cooking.
- Sauté the onion and garlic in a pot until softened, fragrant, and lightly browned.
- Pour in the smoked turkey broth. Return the turkey meat and larger bones to the pot, then add the sliced cabbage on top.
- Cover and cook over medium heat for 15–20 minutes, or until the cabbage reaches your preferred texture.
- Remove any remaining bones and shred the turkey meat if needed. Stir the meat into the cabbage.
- Taste and season with salt and black pepper before serving.
Notes
- Start checking the cabbage around 15 minutes if you prefer a little more bite. Cook longer for softer cabbage.
- Smoked turkey necks are the version used for this recipe.
- Taste before adding salt because the smoked turkey seasons the broth as it simmers.
- Keep the larger turkey bones in the pot while the cabbage cooks for additional flavor, then remove them before serving.
