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"Pride and Vanity" Smoky Braised Cabbage

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This braised cabbage is probably the best cabbage you'll probably eat. The hyperbole is legit. The cabbage is braised to delicious tenderness and flavored primarily with the fat cap from leftover smoked brisket.

This is SOUL FOOD!

The braised cabbage is absolutely wonderful and the brisket fat will make you want to forget about your favorite smoked meats like turkey wings, ham hocks, etc.

Black kale is added for color and a little bit of texture to counterbalance the tender cabbage.

braised cabbage in a pot

MOOD MUSIC

Brisket fat caps aren't sexy let alone pretty, at all. However, don't let your pride and vanity hold you back from this pure unfiltered goodness! The Ohio Players are my favorite band, and their sound is perfect for this dish.

"Pride and Vanity" offers funk, jazz, and the feel of a 70s love ballad which speaks to the character of this dish. The vinegar adds some funkiness, the kale jazzes things up, and the brisket adds that butter love.

Braised Cabbage Ingredients

  • Head of green cabbage
  • Smoked brisket fat
  • Olive oil
  • Red onion
  • Garlic cloves
  • Water
  • Cider vinegar
  • Kosher salt
  • Paprika
  • Allspice
  • Freshly-cracked black pepper

How To Braise Cabbage Flavored with Brisket Fat

Mix Spice Seasonings

Add the spices all together in a small mixing bowl and mix well.

Render the Brisket Fat

Heat large dutch oven on medium heat, add oil and saute the fat for 3-5 minutes. Much of the fat will release into the pot. Remove the fat cap and set it aside.

Saute the Vegetables

Add the cabbage core pieces to the pan and saute 1-2 minutes. Add the onions and garlic cooking 2-3 minutes, seasoning as you go with the spices.

Braise the Cabbage

Add the kale to the pot. Stir, cooking for about a minute. Add the cabbage and mix well ensuring most of the leaves is covered by the rendered fat and seasonings. Add more seasoning.

Add water, cider vinegar, more seasoning, and the brisket fat cap. Mix, cover, and simmer for 30-45 minutes. Enjoy.

Cooking Considerations and Tips

Use the entire cabbage. Don't waste any parts, so include the core for flavoring.

Whenever I make smoked brisket, I save the large fat cap after cooking. Most people trim the brisket post-cooking and throw it away. I use it for my sides immediately or store a few days until I'm ready to use it.

Add some acidic ingredients to break through the rendered fat. I like cider vinegar.

Brisket fat can be used to season collard greens, beans, peas, or any other dish where you'd typically use bacon fat or soul food smoked meats like ham hocks, neck bones, or turkey wings.

Braised cabbage pairs well as a BBQ side dish to smoked spare ribs, pork neck bones, or smoked fried chicken along with collard greens slaw, potato salad, and baked beans followed with a slice of key lime pie. Other main dish options worth considering would be any of these popular soul food meat dishes.

braised cabbage in a white bowl

More Cabbage Based Recipes

Fried Cabbage Masala

Cabbage Stew w/ Smoked Brisket

Jamaican Steamed Cabbage

Southern Fried Cabbage

Instant Pot Creole Cabbage and Sausage

Beef and Cabbage Soup

Jamaican Corned Beef and Cabbage

Haitain Beef and Pumpkin Soup

Grilled Cabbage Wedges

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braised cabbage in a white bowl

Smoky Southern Braised Cabbage

Tender braised cabbage cooked with leftover smoked brisket fat for a delicious southern cabbage side dish.
Prep Time: 5 minutes
Cook Time: 45 minutes
Course: Side Dish
Cuisine: Soul Food
Servings: 8 people
Calories: 171kcal
Author: Marwin Brown

Ingredients

  • 2 pounds head of green cabbage with any tough, wilted outer leaves removed
  • 4 oz Smoked brisket fat cap
  • 1 tablespoon olive oil
  • 1 medium red onion finely sliced
  • 3 cloves garlic thinly sliced
  • ¼ cup water
  • ¼ cup cider vinegar
  • 2 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon allspice
  • ½ tablespoon freshly-cracked black pepper

Instructions

Mix Spice Seasonings

  • Add the spices all together in a small mixing bowl and mix well.

Render the Brisket Fat

  • Heat large dutch oven on medium heat, add oil and saute the fat for 3-5 minutes. Much of the fat will release into the pot. Remove the fat cap and set it aside.

Saute the Vegetables

  • Add the cabbage core pieces to the pan and saute 1-2 minutes. Add the onions and garlic cooking 2-3 minutes, seasoning as you go with the spices.

Braise the Cabbabe

  • Add the kale to the pot. Stir, cooking for about a minute. Add the cabbage and mix well ensuring most of the leaves is covered by the rendered fat and seasonings. Add more seasoning.
  • Add water, cider vinegar, more seasoning, and the brisket fat cap. Mix, cover, and simmer for 30-45 minutes. Enjoy.

Video

YouTube video

Notes

Use the entire cabbage. Don't waste any parts, so include the core for flavoring.
Whenever I make smoked brisket, I save the large fat cap after cooking. Most people trim the brisket post-cooking and throw it away. I use it for my sides immediately or store a few days until I'm ready to use it.
Add some acidic ingredient to break through the rendered fat. I like cider vinegar.
Brisket fat can be used to season collard greens, beans, or any other dish where you'd typically use bacon fat or smoked meats like ham hocks, neck bones, or turkey wings.
Braised cabbage pairs well as a BBQ side dish to smoked spare ribs along with collard greens slaw, potato salad, and baked beans followed with a slice of key lime pie.

Nutrition

Calories: 171kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 605mg | Potassium: 249mg | Fiber: 3g | Sugar: 4g | Vitamin A: 242IU | Vitamin C: 43mg | Calcium: 57mg | Iron: 1mg
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Recipe Rating




Enriqueta E Lemoine

Sunday 13th of June 2021

I'm into grilling and smoking so this cabbage is my to-do list! Thanks for sharing this delicious way to enjoy cabbage.

Loreto and Nicoletta

Saturday 12th of June 2021

Nicoletta and I use quite a bit of cabbage. We love it. Adore what you did with it here. That smoke would pair so well with the natural sweetness of the cabbage and look at that color!absolutely fabulous!❤❤

Beth

Saturday 12th of June 2021

This braised cabbage recipe is such a perfect and flavorful way to enjoy those greens. For a number of my family members, having the flavor from a brisket fat cap but not too high a meat content is just how they like their cabbage. Great recipe, thanks.

Brianna

Saturday 12th of June 2021

OMG, this cabbage was amazing! The smokiness from the brisket really makes this dish.

Silvia

Friday 11th of June 2021

I'm so happy I found this recipe. I had two cabbage heads in my fridge, and I was out of ideas for cooking them. I made one, and omg, totally delicious. And super easy to prepare.