Southern cabbage and okra cooked to perfection in a savory broth, with smoked turkey, onions, seasonings, and more.
Hey Cousins! Ever since I moved to Florida, I’ve been on an okra binge. I’ve been eating it fried, roasted, fresh, but one of my favorite ways is to cook it is with cabbage. I love the classic combination of okra and Southern cabbage! I usually use smoked turkey tails( or ham hocks), broth, and a few pantry staple spices. It always comes out amazing, and when served with cornbread, it’s a full meal for us! This dish is inexpensive, easy on time, and is a family favorite.
Fresh or frozen okra?
I’m going to keep it real with you! I prefer fresh okra over frozen any day! However, I know that fresh okra isn’t always in season everywhere. For example, when I lived in Seattle, I had to search high and low for fresh okra, and many times I was unsuccessful. I had no choice, but to use frozen okra. Frozen okra does get the job done, but it can’t compete with fresh okra.
What to serve with Southern Cabbage and Okra?
When I make this southern cabbage and okra, I always keep it simple. Most of the time, I serve it with some kind of cornbread. However, if I’m feeling really fancy, I serve this dish with fried catfish and maybe some hush puppies.
How to store and reheat leftover Southern Cabbage and Okra
Storing leftovers and reheating is easy. Be sure to let the cabbage and okra cool to room temperature. Next, you transfer any leftovers into airtight containers and store them for up to 2 days. No more than 2 days, as it will thicken over time.
Reheat this dish in a pot over medium heat, with a few splashes of vegetable or chicken broth to thin it out.
More Cabbage and Okra dishes
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Southern Cabbage and Okra
Ingredients
- 2-3 lb head of cabbage washed and sliced. Core removed
- 8 oz fresh okra washed, and sliced into 1/4 inch pieces
- 32 oz low sodium chicken broth
- 1 large yellow onion chopped
- 2 1/2 tsp minced garlic
- 2 tsp seasoning salt
- 1/2 tsp ground black pepper
- 1 lb smoked turkey I used smoked turkey tails
Instructions
- Rinse the turkey tails under warm water, then place into a large pot.
- Pour the chicken broth over the smoked turkey tails, then place a lid on the pot.
- Let cook over medium high heat for 45 minutes.
- Next, add in the cabbage, and onions. Sprinkle in all the seasonings, and stir to make sure everything is well combined. Place the lid back on the pot and cook for 15 minutes.
- Reduced the heat to medium, and add in the okra. Stir to combine, cover with the lid, and cook for 10 minutes.
- Serve and enjoy with warm cornbread!
Y
I Love the way you cook and thank for the cabbage recipe. WOW SOOOO GOOD
KEEP UP THE GOOD WORK.
Oh wow, Willie! Thank you! XOXO