Smothered Cabbage

Cabbage cooked low and slow with onion, bacon and smoked turkey until soft and sweet. Mama Nina Mix goes in the pot.

You'll need: Dutch oven

Ingredients

• 4 slices bacon, chopped
• 1 smoked turkey wing or leg, about 1 lb
• 1 medium onion, sliced
• 2 cups unsalted or low-sodium chicken broth
• 1 medium green cabbage, about 2 1/2 lb, cored, cut into 1-inch pieces
• 3 tbsp Mama Nina Mix
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp apple cider vinegar, to finish

Method

1. Cook the bacon in the Dutch oven over medium heat until crisp, 6–8 minutes.
2. Add the onion and cook until soft, about 5 minutes.
3. Add the smoked turkey and the broth. Bring to a boil, then cover and simmer 30 minutes. Tip: Smoked turkey is already cooked. The simmer makes it tender and flavors the broth.
4. Add the cabbage a few handfuls at a time, stirring until it starts to wilt. Tip: It looks like too much. It cooks way down.
5. Stir in 3 tbsp Mama Nina Mix and the red pepper flakes. Cover and cook on low, stirring now and then, 20–25 minutes, until very tender.
6. Lift out the turkey. Pull the meat off the bone and stir it back in. Throw out the skin and bones.
7. Cook uncovered 3–5 minutes more so the extra liquid cooks off.
8. Turn off the heat and stir in the vinegar. Serve hot, right from the pot. Tip: A splash of vinegar at the end wakes up the cabbage the way salt would.

Also works in: Crock pot: cook the bacon and onion on the stove first, then everything but the vinegar on low 5–6 hours.

Good to know: Bacon and smoked turkey are both cured and bring salt. Use one or both.

Don't be salty.