Crockpot Turkey Legs with Braised Cabbage

Crockpot Turkey Legs with Braised Cabbage

Crockpot Turkey Legs with Braised Cabbage

Y’all…this recipe is so easy, it will literally take me longer to type it up for you then it did to make it! Hooray! It was also really good.

2-4 Turkey Legs (you could totally use chicken thighs or drums with success, I think.)
Rib Rub – approximately 1/3-1/2 cup
1/2 large head of cabbage, or a whole small one.
8-10 Roma Tomatoes (mine were frozen from Green Mountain Girls Farm)
4 Tbsp lard, butter or bacon fat

Clean and chunk up the cabbage into wedges, my small head made 7 chunks. Place cabbage in the bottom of the slow cooker. Smear about 1/2 Tbsp of {lard, butter or bacon fat} into the cut side of the cabbage, so that as it melts its gets all down in the nooks and crannies. Put your tomatoes on top of the cabbage and then sprinkle 3 Tbsp of Rib Rub over the veggies.

Pull the skin back from your turkey legs, but leave it attached. Rub approximately 1 Tbsp on each leg, then fold the skin back up and rub any remaining rub on the outside of the skin.

Lay turkey legs on top of the veggies and let the slow cooker do it’s thing on high for 5 hours, or low for 8-10.

Two turkey legs made 3 good sized portions, or would probably feed a family of 4 if you supplemented the cabbage and turkey with an additional veggie or a small side salad. Yum!

*We didn’t bother with broil these for a few minutes and opted to just remove the skin and bake it at a later time, but if you wanted crispy skin you could totally do that in about 8 minutes, just make sure to rotate it as it broils…
*After pulling out the remaining cabbage, tomatoes and meat with a slotted spoon, I put my bones back in, along with some other bones from the freezer and filled up the crockpot with water and a couple tablespoons of apple cider vinegar to make some of the best soup stock we’ve ever had. Just let it stay in the crockpot on a slow simmer (this is high for me) for 24-36 hours, strain and use anywhere you would use boxed or bottled stock. It freezes nicely in freezer bags, just measure the amount that you usually use and then freeze flat to save space. Easy peasy.


2 thoughts on “Crockpot Turkey Legs with Braised Cabbage

  1. everyone thought this was good, but the quantity of spice was too much. Next time I will only use half of the spices and when I make the turkey stock frontera the bones I will put the other half in.

    • Glad you liked it. Thanks for the input on the spices 🙂 We’ll like things strongly flavored around here. Great idea for people who might want it a bit more mild.

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