Mom's Braised Cabbage
User Reviews
5
Mom's Braised Cabbage
Description
Mom's Braised Cabbage brings together shredded cabbage and smoked pork hock pieces, sautéed with onions and spiced with cumin, smoked paprika, and black pepper. After adding tomato paste and seasoning, the cabbage is cooked covered to soften thoroughly, allowing the smoky pork and aromatic spices to infuse the dish. The addition of bay leaves and fresh dill provides subtle herbal notes that balance the richness.
The dish's texture is tender with some lingering firmness in the cabbage, complemented by the meat from the pork hock and the savory depth of the broth it simmers in. This slow cooking enhances the melded flavors, making it a flavorful vegetable-centric entree or side.
Serving this braised cabbage alongside polenta or crusty bread complements its rich and smoky profile, while the tomato paste and dill add brightness. It can stand well as a substantial vegetarian-optional dish given the balance of meat and vegetable elements.
To ensure optimal flavor, use fresh cabbage and allow the dish to braise patiently. Salt is added after the cabbage softens to help it wilt without toughness. Alternatives to pork hock like smoked sausage or bacon can also be used if preferred. Leftover tomato paste can be frozen in small portions for future use.
Ingredients
- 2 tablespoons olive oil
- 2 medium onion chopped
- 1 pork hock smoked
- 2 tablespoons tomato paste
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper or to taste
- 1 large cabbage shredded
- salt to taste
- ¼ cup dill chopped, fresh
- 2 bay leaf
- 6 cups water
Instructions
- Preheat your oven to 350℉.
- Thoroughly wash the pork hock and pat it dry with paper towels. Carefully cut the pork hock into bite size pieces, cutting as much meat from the bone as possible. Don't discard the bone, we'll add it to the pot later.
- In a large Dutch oven, heat the olive oil over medium heat. Add the onion and cook for 3 to 5 minutes until it softens a bit.
- Add the pork hock meat only at this time, stir it in and cook for another 5 to 10 minutes, stirring occasionally. If you find everything is sticking to the Dutch oven, deglaze with a bit of water.
- Add the tomato paste, cumin, smoked paprika and black pepper. Don't add salt just yet, we'll add it later on. Stir it well and cook for 2 to 3 more minutes.
- Add the cabbage and sprinkle about 1 teaspoon of salt over it. It's going to look like a lot, but don't worry the cabbage will cook down a lot. Gently stir it and cover the Dutch oven with the lid. Let it cook for about 5 to 10 minutes until the cabbage starts to soften.
- Add the fresh dill, bay leaves and enough water to completely cover the cabbage. I added 8 cups but it depends how much cabbage you have. Give it a good stir, it should be easier to stir now. Place the hock bone in there now and make sure it's covered by cabbage, you want it nice and deep in there to flavor the cabbage nicely.
- Bring to a boil, cover it up with a lid and carefully transfer the Dutch oven to the oven. Cook for 1 to 1½ hours, carefully stirring every half hour. You'll notice the cabbage will soften a lot and soak up all the liquid. Usually I like to remove the lid for the last 30 minutes of cooking time.
- Allow it to cool slightly and serve. Serve this with polenta or a nice crusty bread to soak up that yummy sauce.
Notes
- Choose fresh, crisp cabbage for better flavor and texture.
- Salt the cabbage only after it begins to soften to prevent toughness.
- If pork hock is unavailable, smoked sausage or bacon can serve as substitutes.
- Freeze leftover tomato paste in tablespoon-sized portions to avoid waste.
- Dill may be swapped with fresh parsley or cilantro for a different herbal note.
- This braised cabbage pairs well with polenta or crusty bread.
- Allow slow braising for tender texture and richer flavor development.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 313kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 248mg | 10% |
| Potassium | 892mg | 19% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin A | 911IU | 18% |
| Vitamin C | 123mg | 137% |
| Calcium | 172mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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