Cajun Cabbage with Bacon & Ham Hock
Smoky. Tender. One pot. Southern soul in every bite.
Growing up in North Carolina, cabbage wasn’t just a vegetable — it was a ritual. Simmered low and slow with pork, butter, and spice, it showed up at Sunday dinner, cookouts, and anytime someone needed a warm bowl of comfort. This version turns up the heat just a little with Cajun seasoning, a smoky ham hock broth, crispy bacon, and buttery cabbage that melts in your mouth.
It’s the kind of dish that makes even cabbage skeptics shut up and go in for seconds.
🧂 Ingredients
🔹 For the Ham Hock Broth:
1–2 smoked ham hocks
32 oz low-sodium chicken broth
Water (enough to cover ham hocks)
½ yellow onion, chopped
½ green bell pepper, chopped
1 celery stalk, chopped
3–4 cloves garlic, smashed
2 bay leaves
1 sprig fresh thyme (or ½ tsp dried thyme)
1 tsp Cajun seasoning (Cattleman’s Grill Cajun Infusion or similar)
½ tsp smoked paprika
½ tsp black peppercorns
1 small dried chili pepper (optional)
🔹 For the Cabbage:
6–8 slices thick-cut bacon, chopped
1 small shallot, finely chopped (optional)
4 cloves garlic, minced
1 large head green cabbage, cored and chopped
1½ tsp Cajun seasoning (plus more to taste)
½ tsp smoked paprika
¼ tsp black pepper
¼ tsp crushed red pepper flakes (optional)
1½ cups ham hock broth (from above)
2 tbsp bourbon
2 tsp apple cider vinegar
½ tsp sugar
2 tbsp unsalted butter
Cajun hot sauce, to taste
1 lemon, cut into wedges
🔪 How to Core a Cabbage
Cut your cabbage in half through the stem. You'll see a dense, white triangular core at the base of each half. Use your knife to cut at an angle on both sides of that triangle — like removing a wedge. Pop it out and discard.
👉 Pro tip: Cut with the inside flesh facing up — the outer waxy skin can cause your knife to slip.
🍳 Instructions
1. Build the Ham Hock Broth
In a large Dutch oven, add ham hocks, chicken broth, and enough water to fully submerge the hocks. Add onion, bell pepper, celery, garlic, bay leaves, thyme, Cajun seasoning, paprika, peppercorns, and chili.
Bring to a boil, then reduce to a gentle simmer for 2 hours, or until ham hocks are fork-tender.
Remove the ham hocks, shred the meat, and strain the broth. Reserve 1½ cups for the cabbage (freeze the rest — it's pork gold).
2. Render the Bacon
Wipe out the pot and return it to medium heat. Cook chopped bacon until crispy. Remove with a slotted spoon and set aside. Leave the bacon fat in the pot.
3. Sauté the Aromatics
Add shallots and garlic to the bacon fat. Cook 2–3 minutes until fragrant. Stir in Cajun seasoning, smoked paprika, black pepper, and red pepper flakes. Toast the spices for 30 seconds.
4. Deglaze with Bourbon
Add 2 tablespoons of bourbon to deglaze the pot. Let the alcohol cook off for 30 seconds.
5. Add the Cabbage
Add the chopped cabbage in batches, stirring as it wilts. Once it’s all in, pour in 1½ cups of the reserved ham hock broth.
Stir in the shredded ham hock meat, apple cider vinegar, and sugar.
6. Simmer Until Tender
Cover and simmer for 30–40 minutes, stirring occasionally, until the cabbage is tender but not mushy.
7. Finish & Adjust
Stir in butter and the crispy bacon.
Now taste and adjust:
Need more tang? Add vinegar or lemon juice.
Need more heat? Add hot sauce or Cajun seasoning.
Too salty? Add a splash of water or squeeze of lemon.
Missing depth? A pinch of sugar or a bit more bourbon can round it out.
8. Serve
Serve hot, with a squeeze of lemon and a few dashes of hot sauce on top.
🍽️ Serving Suggestions
With cornbread or over white rice
Alongside blackened fish or fried chicken
Tucked into a plate of BBQ, mac & cheese, and dreams
🔁 Tips & Substitutions
Non-pork eaters: Use smoked turkey legs instead of ham hocks and swap bacon for turkey bacon or olive oil.
Leftover broth: Use it in beans, collards, or rice — anything that needs smoke and soul.
Make ahead: Tastes even better the next day after the flavors settle in.