Gumbo Greens with Cabbage

Gumbo Greens with Cabbage Recipe

There’s something heartwarming about a simmering pot of gumbo greens with cabbage, filling the house with rich, savory aromas. This recipe brings me back to a memorable trip to New Orleans, where the vibrant flavors and the warmth of Southern hospitality left a lasting impression on my heart and taste buds. I remember wandering through the bustling French Quarter, marveling at the street musicians and inhaling the intoxicating scents of Creole cuisine wafting from the nearby restaurants. That’s where I first tasted a version of this dish, and I’ve been hooked ever since.

Back home, I’ve made this recipe a family favorite, especially when we need a comforting, hearty meal that brings everyone to the table. The combination of assorted greens, tender cabbage, smoky sausage, and turkey wings creates a complex, rich flavor profile that’s simply irresistible. I love how the okra adds a unique texture, and the dark, chocolate-colored roux provides a depth of flavor that’s hard to beat.

Tweaking the recipe over time, I’ve found that using fresh, high-quality ingredients makes a big difference. Sometimes, I add a bit more cayenne for an extra kick or experiment with different types of smoked meats, depending on what I have on hand. The beauty of this dish is its versatility; it welcomes creativity while staying true to its roots.

Whether you’re a seasoned cook or a kitchen novice, this gumbo greens with cabbage recipe is sure to become a beloved staple. It’s perfect for a family dinner, a casual get-together with friends, or even a solo cooking adventure. So, grab your dutch oven, gather your ingredients, and let’s bring a taste of New Orleans to your kitchen. Trust me, one bite, and you’ll be transported to the lively streets of the Big Easy.

Making Gumbo Greens with Cabbage

Ingredients

  • 4 lbs assorted greens (about 6 bunches)
  • 1/2 medium cabbage (leaves roughly chopped)
  • 2 cups okra (chopped, fresh or frozen)
  • 1 cup vegetable oil
  • 2 cups flour
  • 2 tbsp vegetable oil
  • 1/2 pound smoked sausage (sliced)
  • 1/2 pound smoked turkey wings
  • 4 cloves garlic (diced)
  • 1 large onion (diced)
  • 2 ribs celery (diced)
  • 1 medium bell pepper (diced)
  • 1/2 tbsp kosher salt
  • 1 tsp cayenne pepper
  • 2 tbsp smoked paprika
  • 1/2 tbsp black pepper
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 3 sprigs fresh thyme

Directions

Cook the smoked sausage and turkey wings in a pan until the fat renders. Set aside the meats.

Clean and roughly chop all the greens. Boil the greens with the smoked turkey pieces in a dutch oven over medium heat. Drain and keep the broth.

In a pot, melt the reserved fat with a bit of oil over medium-low heat. Constantly stir in the flour until you get a dark chocolate-colored roux.

Add the diced celery, garlic, onions, and bell pepper to the roux. Saute for 2-3 minutes, stirring occasionally.

Add fresh thyme, half of the seasoning mix, the greens, cabbage, turkey, sausage, and the reserved broth to the pot. Cover and simmer for 30 minutes.

Stir in the okra and the remaining seasoning. Cook for another 12-20 minutes. Remove from heat and serve with white rice.

FAQs:

What types of greens can be used in Gumbo Greens with Cabbage?

You can use a variety of greens such as collard greens, mustard greens, turnip greens, and kale. Mixing different types of greens adds depth and complexity to the flavor of the dish.

Can I use frozen okra instead of fresh?

Yes, you can use either fresh or frozen okra in this recipe. Both will work well and provide the necessary thickening for the gumbo. If using frozen okra, there’s no need to thaw it before adding it to the pot.

How can I make a good roux for this recipe?

To make a good roux, melt the reserved fat with a little oil over medium-low heat. Stir in the flour constantly and cook until you achieve a dark chocolate-colored roux. This process requires patience and continuous stirring to prevent burning.

Is there a substitute for smoked turkey wings?

If smoked turkey wings are not available, you can substitute them with smoked ham hocks, smoked chicken, or even smoked turkey legs. These alternatives will provide a similar smoky flavor to the dish.

What can I serve with Gumbo Greens with Cabbage?

Gumbo Greens with Cabbage is traditionally served with white rice. You can also pair it with cornbread or crusty French bread to soak up the flavorful broth. Additionally, a side of hot sauce can enhance the dish’s spice level.

Gumbo Greens with Cabbage Recipe

Gumbo Greens with Cabbage

Bring a taste of the Big Easy to your kitchen with our gumbo greens with cabbage recipe. Smoky sausage, tender greens, and a dark, flavorful roux make this dish a must-try.
Prep Time 5 minutes
Cook Time 1 hour
Servings 8
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Ingredients
  

  • What You'll Need:
  • 4 lbs assorted greens about 6 bunches
  • 2 cups okra chopped, fresh or frozen
  • 1/2 medium cabbage leaves roughly chopped
  • 1 cup vegetable oil
  • 2 cups flour
  • 2 tbsp vegetable oil
  • 1/2 pound smoked sausage sliced
  • 1/2 pound smoked turkey wings
  • 4 cloves garlic diced
  • 1 large onion diced
  • 2 ribs celery diced
  • 1 medium bell pepper diced
  • 1/2 tbsp kosher salt
  • 1 tsp cayenne pepper
  • 2 tbsp smoked paprika
  • 1/2 tbsp black pepper
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 3 sprigs fresh thyme

Instructions
 

  • In a pan, cook the smoked sausage and turkey wings until the fat is rendered. Set them aside.
  • Clean and roughly chop all the greens. In a dutch oven, boil the greens with the smoked turkey pieces on medium heat. Drain and keep the broth.
  • In a pot, melt the reserved fat with a little oil over medium-low heat. Stir in the flour constantly until you achieve a dark chocolate-colored roux.
  • Add diced celery, garlic, onions, and bell pepper to the roux. Saute for 2-3 minutes, stirring occasionally.
  • Add fresh thyme, half the seasoning mix, greens, cabbage, turkey, sausage, and reserved broth to the pot. Simmer covered for 30 minutes.
  • Stir in the okra and remaining seasoning. Cook for another 12-20 minutes. Remove from heat and serve with white rice.
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