Cooked cabbage with turkey necks is a traditional southern entree that is influenced by traditional African-American and Caribbean cuisine. Southern soul food is most often seasoned with a medley of spices that can include basil, bay leaves, caraway seeds, grated cardamom and garlic powder. Cinnamon, allspice or cloves and a handful of dried chili peppers may be added for additional flavor and heat. Soul food seasonings are available in most specialty markets or large supermarkets.
Step 1
Core and halve the green cabbage and rinse it well under cold, running water. Slice each half into thin strips and place them into a colander to drain.
Step 2
Cut the turkey neck into three or four sections and rinse with fresh water. Place the turkey pieces into a pot with enough cold water to completely submerge the meat. Cover the pot with a tight-fitting lid.
Step 3
Bring the pot to a full boil over medium heat. Reduce the heat and simmer the turkey over medium-low for 30 minutes. Remove the pot from the heat and skim off any foam with a large spoon or spatula.
Step 4
Stir the sugar and Creole or soul food seasoning into the pot. Return the pot to the heat and continue to cook the turkey neck for an additional hour. Remove the turkey pieces from the cooking water and set aside.
Step 5
Strain the cooking water through a mesh strainer into a separate pot. Place the turkey necks into the pot and top with the cabbage slices.
Step 6
Add one cup of chicken broth and one cup of water to the pot, and bring the liquid to a boil. Reduce the heat to low and cover with a lid. Simmer for 30 minutes, or until the cabbage is wilted.
Step 7
Raise the heat to medium-low and continue to cook the cabbage until the liquid is cooked off and the cabbage is tender, approximately 45 minutes.
Step 8
Place a generous serving of the cooked cabbage in individual serving bowls and top with a section of the turkey neck.
Step 9
Serve the cabbage and turkey neck with black-eyed peas or macaroni and cheese, with a bottle of hot sauce on the side.
Tips and Warnings
- Substitute ham hocks for the turkey neck if the latter is not available. If possible, choose a head of cabbage with its dark green, outer leaves intact.
Things You'll Need
- Medium cooking pot with lid
- 1 smoked turkey neck, cut into four sections
- 1 large head of green cabbage, outer leaves intact
- Colander
- Large spoon or spatula
- 1/4 cup sugar
- Soul food seasonings or Creole seasonings to taste
- Mesh strainer
- Large Dutch oven or heavy-duty pot with lid
- 1 cup chicken broth
- Hot sauce
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