The BEST Cabbage & Greens

Hey ya’ll. Happy Spring, happy almost Easter, happy today, happy everything! As you can see, I am in a great mood. The spring just does that to me. And this recipe is a perfect reflection of that! People usually associate greens with collards and kale that you eat around Thanksgiving time, so the fall and winter. But greens, like the turnip and mustard greens featured in this recipe, are actually a spring vegetable! Cabbage is also a vegetable that is usually harvested late fall to early spring, so it’s the perfect time of year to have this amazing vegetable dish! I love this cabbage and greens dish because it brings a new twist on “greens” and gives a different flavor profile than my traditional smoky southern collard greens that’s lighter tasting and buttery to play off of the greens used. Let’s jump into the inspo for this one!

The Inspiration

This springy cabbage and greens dish is actually inspired by one of my best friends Kendra! I’ve never had her version of this dish, but it was on a phone call where we were talking about what we were making for dinner that she said she was doing cabbage and collards. I was SO confused. I had never heard of mixing cabbage with, well, anything! I sat on that idea for years before I’d actually give it a try. For those that don’t know, I make a pot of greens nearly every week because they are low carb, super filling and very good for you! But I was getting collard greened and kaled out! Kendra’s words somehow found their way back to the front of my mind and I thought, “why not?” However, I opted for a softer cabbage variety, savoy, along with two other greens that I grew up loving, turnip and mustards! It was a match made in heaven. Thanks to Covid, turnip and mustard greens are in high supply here in MD, so I am able to pick them up for less than $1 per bunch! You only need 1 of each for this recipe! Let’s get into the deets before the recipe!

The Deets

Greens are something I associate with the south. I associate the hour it takes to pick clean all the greens being cooked, the cooking of them all day, the smell of them permeating the air and the ultimate reward of eating them. With turnip and mustard greens, I specifically think of North Carolina at my Big Mama’s house, because that’s where I ate them most. They both have a distinctive flavor and texture that set them apart from the more popular kale and collards. Turnip greens have a slightly more slippery texture and they wilt down and become melt in your mouth tender, while mustard greens yield a slightly more bitter flavor that balances out the entire pot of greens. Savoy cabbage is a cabbage variety more associated with winter, but is available in early spring and is very tender. It also has a milder cabbage flavor with a touch of earthiness. Combined together, you get a great pot of greens that keep you coming back for more. For the pot liquor, I use a different combination of ingredients, focusing on butter, onion and garlic to build out the flavor, along with pork neckbones. These are optional, and if you’re doing a vegan version, you can sub in a good vegan butter, like Miyoko’s Creamery and miso paste. If you don’t eat pork, you can do smoked turkey, but it will be a little more smoky and salty than this version. This pot liquor has a very rich, fatty flavor, like a ramen broth, and has elements of all of the greens to make it a really luscious mouth feel. Let’s get into a few tips and give ya’ll the recipe to have these on your table ASAP!

Tips For Making

The best part of these greens is that they’re made in one pot, can be made in advance and freeze incredibly well. Here are some tips to make it even better:

• While you can use any broth you want, I find that the Knorr chicken bullion gives the best overall flavor to the greens next to homemade stock. If you don’t have homemade, I would go with this!
• For the best texture in the finished dish, slice the cabbage into thin strips that will cook down and become tender in the end. This way, all of the greens are about the same shape and cook evenly.
• I highly recommend a white onion for these greens. I’ve had success with a yellow onion and a vidalia onion, but the best flavor is a white onion.
• To make in advance, cook per directions and allow to cool completely. Put into a gallon ziplock with pot liquor and remove all air (use the straw method if necessary) and freeze flat. Thaw in the fridge and reheat in a pot.

That’s all for me ya’ll. These greens are so good, even my 2 year old niece asks for seconds. If you’ve never had cabbage & greens, let this be your foray. You won’t be disappointed!

Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, twitter, facebook and pinterest!

Tips For Making

The best part of these greens is that they’re made in one pot, can be made in advance and freeze incredibly well. Here are some tips to make it even better:

• While you can use any broth you want, I find that the Knorr chicken bullion gives the best overall flavor to the greens next to homemade stock. If you don’t have homemade, I would go with this!
• For the best texture in the finished dish, slice the cabbage into thin strips that will cook down and become tender in the end. This way, all of the greens are about the same shape and cook evenly.
• I highly recommend a white onion for these greens. I’ve had success with a yellow onion and a vidalia onion, but the best flavor is a white onion.
• To make in advance, cook per directions and allow to cool completely. Put into a gallon ziplock with pot liquor and remove all air (use the straw method if necessary) and freeze flat. Thaw in the fridge and reheat in a pot.

That’s all for me ya’ll. These greens are so good, even my 2 year old niece asks for seconds. If you’ve never had cabbage & greens, let this be your foray. You won’t be disappointed!

Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, twitter, facebook and pinterest!