Southern Smothered Cabbage with Smoked Turkey

Southern smothered cabbage cooked with smoked turkey necks, onion, and garlic in a rich, smoky broth until tender and full of flavor.

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Course: Side Dish

Cuisine: American

Keyword: Smothered Cabbage

Prep Time: 30

Cook Time: 25

Total Time: 55

Servings: serving

Calories: 36kcal

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.

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.