Here’s a classic Gumbo Greens with Cabbage recipe, inspired by traditional Southern and Creole cooking. This is a hearty, flavorful side dish perfect with rice, cornbread, or even as a topping for gumbo.
Ingredients (serves 4–6)
- 1 bunch collard greens, washed, tough stems removed, chopped
- 1 small head of cabbage, chopped
- 1 smoked ham hock or 4–6 slices smoked bacon, chopped
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1–2 green onions, chopped (optional)
- 1 bell pepper, diced (optional for extra flavor)
- 2 cups chicken broth (or enough to partially cover the greens)
- 1–2 tsp salt (to taste)
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional for heat)
- 1 tbsp apple cider vinegar (optional, brightens flavor)
Instructions
- Cook the smoked meat:
- In a large pot, cook the bacon or ham hock over medium heat until it renders some fat.
- If using a ham hock, let it brown slightly.
- Sauté aromatics:
- Add the onions, bell peppers, and garlic to the pot. Cook until softened and fragrant (3–5 minutes).
- Add greens and cabbage:
- Stir in the collard greens and cabbage, letting them wilt slightly.
- Add liquid & seasonings:
- Pour in chicken broth until it partially covers the greens.
- Season with salt, black pepper, and red pepper flakes.
- Simmer:
- Cover the pot and simmer on low heat for 45–60 minutes, stirring occasionally. Greens should be tender, and cabbage soft.
- If using a ham hock, remove it at the end, shred any meat, and return it to the pot.
- Finish:
- Stir in apple cider vinegar for a bright, tangy kick.
- Adjust seasoning as needed.
- Serve:
- Spoon over rice or serve as a side with gumbo, fried chicken, or cornbread.
This version gives you the rich, smoky flavor of traditional gumbo greens with the sweetness of cabbage balancing the earthiness.
If you want, I can also give a quicker one-pot version that’s ready in 25 minutes but still tastes authentic. Do you want me to do that?
