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Gumbo Greens with Cabbage

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A hearty Creole-inspired gumbo featuring collard greens and cabbage, thickened with a dark roux, and flavored with smoked meats and the holy trinity of vegetables.

Ingredients

Scale
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 pound smoked turkey legs or wings
  • 1 pound smoked sausage, sliced
  • 8 cups chicken or vegetable broth
  • 2–3 pounds collard greens, cleaned and chopped
  • 1 small head cabbage, chopped
  • 2 bay leaves
  • 2 teaspoons Cajun or Creole seasoning
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper to taste

Instructions

  1. Make the roux: Heat oil in a large Dutch oven over medium heat, whisk in flour, and cook, stirring constantly, until dark brown (about 20-30 minutes).
  2. Add the holy trinity: Stir in chopped onion, bell pepper, celery, and garlic; cook until vegetables soften and roux darkens further (5-10 minutes).
  3. Build the gumbo: Gradually add broth, stirring to combine. Bring to a boil, then add smoked turkey, bay leaves, seasoning, and red pepper flakes. Simmer for 30 minutes.
  4. Add greens and cabbage: Stir in collard greens and cabbage in batches until wilted. Add sliced sausage, reduce heat to low, cover, and simmer for 1 hour until tender.
  5. Finish and serve: Adjust seasoning, remove bay leaves, and serve over hot white rice with cornbread.

Notes

For the best roux, stir constantly to avoid burning. Use frozen greens to save prep time. Add file powder at serving for authentic thickening. This dish tastes better the next day.

Nutrition

Find it online: https://www.rapidrecipes.blog/gumbo-greens-with-cabbage-recipe/