Ingredients:

  • 6 slices thick-cut bacon, chopped
  • 1 small smoked turkey wing, approximately 10 oz
  • 2 tbsp unsalted butter
  • 1 large head green cabbage (approx. 3 lbs), cored and sliced into 1-inch ribbons
  • 1 medium yellow onion, thinly sliced
  • 3 cloves fresh garlic, minced
  • 1 tbsp granulated sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 0.5 cup low-sodium chicken broth
  • 1 tbsp apple cider vinegar

Instructions:

  1. In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until the fat has rendered and the bacon is crispy.
  2. Add the smoked turkey wing to the bacon fat. Let it sizzle for 2-3 minutes per side to wake up the smoky oils.
  3. Add the sliced yellow onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Season the base. Add the sugar, garlic powder, onion powder, smoked paprika, red pepper flakes, salt, and black pepper directly into the fat.
  5. Place the 3 lbs of cabbage ribbons on top of the onions and meat. It will look like too much, but it shrinks!
  6. Pour in the 0.5 cup chicken broth. Use your spoon to gently toss the cabbage so it gets a light coating of the seasoned fat.
  7. Reduce heat to low, cover tightly, and simmer for 30-35 mins until the cabbage is tender and translucent.
  8. Stir in the 2 tbsp of butter and 1 tbsp apple cider vinegar.
  9. Let the dish sit for 5 minutes off the heat to allow the ribbons to soak up the remaining pot liquor.