Time 30m Number Of Ingredients 7 Steps:
Place the smoked turkey into a large pot, and pour in 4 cups of water. Bring the water to a boil, and cook until the turkey is tender. At this time, there is very little liquid in the pot, but do not get rid of it (It’s flavor baby!!) Next turn the heat off, and remove the turkey from the pot. Chop the turkey meat into bite sizes, then set to the side. Place the pot back on the stove top, and turn the heat to medium high. Add in the onions, and garlic then cook until they are translucent. Start adding in the cabbage, and stir. Cover the pot, and let the cabbage cook down some. Toss in the smoked turkey meat, and sprinkle in the creole seasoning and black pepper. Stir everything, place the lid on the pot, and let the cabbage cook down for 5 minutes. Remove the lid from pot, and stir the cabbage. Place the lid back on pot. Cook the cabbage until it’s nice and tender. Serve and enjoy!
Time 40m Yield 2 Number Of Ingredients 6 Steps:
Heat a large, lidded cast iron pot over medium-high heat. Add bacon and fry until browned but not crispy, about 5 minutes. Quickly add cabbage pieces and water, in that order. Cover the pot with the lid and allow cabbage to steam, about 1 minute. Season with cayenne pepper and salt and boil for 15 minutes. Remove lid and reduce heat to a high simmer. Cook until all liquid has evaporated and cabbage is browning in the bottom of the pot and wilted but not soggy, about 10 minutes more. Scrape the bottom of the pot regularly and turn cabbage to prevent sticking.
Time 50m Yield 6 Number Of Ingredients 10 Steps:
Fry bacon in a large skillet over medium-high heat until crispy, about 5 minutes. Remove bacon from skillet and drain on a plate lined with paper towels; reserve bacon grease in the skillet. Crumble bacon into a bowl when cool and set aside. Add onion, celery, and red bell pepper to the bacon grease in the skillet. Cook over medium heat until softened, about 3 minutes. Add cayenne, parsley, mustard, and black pepper and cook 2 minutes. Add cabbage; cover and cook 10 minutes. Uncover, increase heat to high, and cook, stirring often, until cabbage is wilted and tender, about 10 additional minutes. Add apple cider vinegar and reserved crumbled bacon to the skillet and toss to coat. Serve immediately.
Time 50m Number Of Ingredients 10 Steps:
Melt 1 tablespoon butter and oil in a large pot or 1 1/2-quart braiser over medium heat. Add sausages and cook, flipping once, until golden brown, about 6 minutes. Transfer to a plate. Add remaining 1 tablespoon butter to pot, along with onion, brown sugar, and Creole seasoning. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Stir in half of cabbage and vinegar; season with salt. As mixture begins to reduce in volume, add remaining cabbage; season with salt. Cover and cook, stirring a few times, until cabbage is softened and wilted but still has a slight crunch, about 25 minutes. Season with salt and pepper to taste. Nestle sausages into cabbage and cook just until warmed through, about 2 minutes. Cut sausages into 1/2-inch-thick pieces; serve with cabbage and mustard, if desired.
Time 40m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Dice onions, and all other ingredients chop into medium size pieces. Place in a medium to large size pot and cover 1/4 the way with water. Add all seasonings and cook on medium for about 30 minutes makings sure to stir every 15 miutes. Make sure you cook until tender.
Time 40m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Chop/slice the sausage, cabbage, and onion. In a large non-stick skillet, pre-cook the sliced sausage about 3 minutes to render some of the fat out. Remove sausage from skillet and drain on paper towels if needed. Set aside. Wipe the skillet clean. In the same skillet, melt the butter. Add cabbage and onion and cook and stir on medium-high for about 5 minutes, until cabbage starts to wilt. Add remaining ingredients, and the sausage. Cover the skillet and cook for about 10 minutes. Uncover, and finish cooking until cabbage is desired tenderness and most of liquid has been reduced.
