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SMOKED CABBAGE

Let's take it to the stovetop!

Cabbage is a staple in some of the most memorable meals from my family's gatherings. Now, as most folks say, I don't just eat anybody's cabbage.

It's got to have the three key elements:

  • Savory broth
  • Medium texture
    • Not too soggy but definitely well done.
  • Smoked meat

STEP ONE:

Boil the meat. Add enough water to cover the meat. Depending on the type of meat you use, you'll have to re-fill the pot of water several times to fully cook the meat. Here are some common boiling time frames for different kinds of cabbage friendly meats:

  • Smoked Pork Neckbones: 1-2 hours
  • Smoked Turkey Neckbones: 1 hour
  • Smoked Ham Hocks: 4 hours

STEP TWO:

When the meat is fully boiled (taste to test), turn the heat down to medium and remove half of the remaining water, and add the following seasonings:

  • Granulated onion 
    • If you'd like to use fresh onions, this is the time to add them!
  • Granulated garlic
  • Creole seasoning 
  • Crushed red pepper
  • Half a stick of butter

STEP THREE:

Turn the heat down to low and let it simmer, stirring regularly to prevent cabbage leaves and/or meat from sticking to the pot (or to each other). Allow the contents to simmer for at least 25-30 minutes depending on your desired texture. 

After the 25-30 minutes has passed, turn off the stove and let everything sit in the pot for about 10-20 minutes to allow the flavors to marry together. 

SERVING:

This cabbage makes a great main or side dish. If you eat it as a main dish, I recommend a slice of cornbread (homemade of course). If you eat it as a side dish, it works very well with a plate full of your favorite baked/fried meat and maybe a homemade baked macaroni to complete the meal.