How to Cook Tender, Flavorful Cabbage with Smoked Turkey Tails

Cabbage is an underrated vegetable that can make for an absolutely delicious side dish when cooked properly. Many people boil cabbage until it’s mushy and lose all the flavor. However, when you cook cabbage low and slow with smoked turkey tails, the results are amazing – tender, silky cabbage swimming in a smoky, meaty broth. This soul food classic is a staple in Southern cooking that’s full of tradition and warmth. Once you learn how to make smoked turkey cabbage, you’ll never see this humble veggie the same way again!

Why Cook Cabbage with Turkey Tails?

Cabbage on its own can be rather bland and watery. But when you add cured, smoked turkey tails to the pot, it transforms into something special through a flavor exchange during the long simmering process The smokiness from the turkey infuses into the cabbage, while the meat soaks up all the seasoned cooking liquid Here’s what each ingredient brings to the dish

• Cabbage – Cabbage provides the base and bulk. Green cabbage is the most common but savoy and red cabbage also work well. The long cooking breaks down the veggie into velvety softness.

• Smoked turkey tails – Turkey tails impart deep smoky flavor from the curing process. As they cook, they release fat and collagen that enriches the broth.

• Aromatics – Onions, garlic, carrots, and bell peppers provide a flavor foundation. They balance out the smokiness with sweetness and bite.

• Spices and seasonings – Cajun seasoning, smoked paprika, thyme, bay leaves, and pepper lend regional flavor and complexity.

• Liquid – Broth and a splash of vinegar build a well-rounded cooking liquid that tenderizes the cabbage as it reduces.

The combination of ingredients creates a hearty, satisfying cabbage dish that’s so much more than just a side – it can hold its own as a main meal!

Step-By-Step Instructions

Making smoked turkey cabbage is straightforward, with most of the work happening in one big pot. Here’s how it’s done:

Ingredients

• 1 small head green cabbage, chopped
• 1 pound smoked turkey tails
• 1 onion, diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 bell pepper, diced
• 3 cups chicken or turkey broth
• 2 bay leaves
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1⁄4 teaspoon dried thyme
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Directions

1. Prepare the cabbage: Core the cabbage and chop into bite-sized pieces. Rinse well. Set aside.

2. Parboil the turkey tails: Place tails in a pot and cover with water. Bring to a boil for 5 minutes to render some of the fat. Drain and set aside.

3. Sauté the aromatics: In a large pot, heat oil over medium heat. Cook onions until translucent, 3-5 minutes. Add garlic, carrots, and bell pepper. Sauté 2 minutes more.

4. Add cabbage and seasonings: Add the chopped cabbage, bay leaves, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Stir well to distribute seasonings.

5. Pour in broth and vinegar: Add broth and vinegar. Stir again.

6. Simmer: Bring to a boil then reduce heat to low. Simmer for 20 minutes, stirring occasionally.

7. Add turkey tails: Nestle parboiled turkey tails into cabbage.

8. Continue simmering: Simmer for 1 hour more, until cabbage is very tender and turkey tails are fork-tender.

9. Adjust seasonings: Taste and add more vinegar, salt, or pepper as desired.

10. Serve: Discard bay leaves. Serve cabbage warm in bowls with turkey tails on top. Enjoy!

The beauty of this recipe is that once everything goes into the pot, you just let time and slow simmering do all the work. The cabbage cooks down to silky softness in the flavorful broth.

Choosing the Right Cabbage

Not all cabbages are created equal when it comes to braising. For smoked turkey cabbage, opt for:

• Green cabbage – This classic variety has a perfect balance of sweetness and bite when cooked. The leaves become extremely tender.

• Savoy cabbage – Its crinkly leaves have an extra-soft texture. Use alone or mix with regular green cabbage.

• Red cabbage – Adds color to the pot along with a subtle sweetness. Use about half red cabbage for visual appeal.

Avoid cabbage varieties like napa and bok choy, which have thinner leaves that can overcook and won’t match the texture of braised green varieties.

No matter which you choose, be sure to core the cabbage and chop or slice it into uniform pieces to ensure even cooking.

Cabbage Cooking Tips

To end up with the velvety cabbage texture this dish is known for, keep these tips in mind:

• Don’t boil: Boiling can make cabbage watery and mushy. Low simmering allows it to break down slowly.

• Cook uncovered: Covering cabbage traps in too much steam, which also leads to mushiness. Cook uncovered.

• Add salt late: Salting cabbage too early prevents it from tenderizing fully. Only add salt toward the end.

• Splash of vinegar: The acid brightens flavor. Cider or white vinegar both work well.

• Simmer times: Green cabbage takes 1-2 hours for ideal tenderness. Red cabbage may take less time.

• Stir occasionally: This helps distribute flavor and ensures even cooking.

Serving Suggestions

Smoked turkey cabbage is delicious on its own, but a few sides round it out into a comfort food feast:

• Rice or mashed potatoes to soak up the savory broth

• Cornbread, biscuits, or corn muffins

• Fresh greens like collard greens or spinach

• Fried okra for some crunchy contrast

• Beans like pinto, black-eyed peas, or red beans

Make it a Meal

Because smoked turkey cabbage is so hearty, you can easily serve it as a main course. Turn it into a meal by:

• Adding smoked sausage or turkey kielbasa

• Serving it over rice and sprinkling with green onions

• Topping with shredded rotisserie chicken

• Adding a side of cornbread or crusty bread for dipping

• Floating a few peeled, boiled eggs in the broth

Let guests ladle the cabbage into bowls along with broth and turkey tails for a satisfying, soulful dinner.

Storing and Freezing Leftovers

Since this cabbage simmers for hours, smoked turkey cabbage makes great leftovers. Store them in the fridge for up to one week. The flavors continue developing, making leftovers even tastier.

To freeze:

• Let cool completely and transfer to freezer bags or containers.

• Freeze broth separately if desired.

• Press out excess air and seal.

• Label with name and date.

• Freeze for up to 3 months.

Thaw overnight in the fridge before reheating on the stovetop or microwave.

FAQs

Can I use a different cut of turkey?

Turkey wings, drumsticks, or necks will all work well. Opt for skin-on dark meat parts with bones for the most flavor.

Do I really need to parboil the turkey?

Parboiling helps render excess fat and makes the tails more tender. But you can skip it if you’re short on time.

Can I use smoked ham hocks?

Absolutely. Hocks will impart similar smoky flavor.

Should I shred the turkey meat?

Shredding is optional. Whole tails look prettier. But shredding does allow the turkey to release more flavor.

Can I use broth instead of water for parboiling?

Yes, chicken or turkey broth adds more flavor if you have it on hand.

Enjoy Southern-Style Smoked Turkey Cabbage

Once you master this timeless cabbage recipe, you’ll find yourself craving it anytime a chilly day calls for comfort food. The silky texture and deeply seasoned broth make it satisfying enough for a main meal yet humble enough for a soulful side. Smoked turkey cabbage is a prime example of transforming an ordinary vegetable into extraordinary Southern cuisine.