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Mom's Braised Cabbage
5 from 14 votes

Mom's Braised Cabbage

Mom's Braised Cabbage highlights shredded cabbage slowly cooked with smoked pork hock, onions, and spices like cumin and smoked paprika. The cabbage softens in a gently simmered broth enriched with tomato paste and fresh dill, developing tender, melded flavors. This recipe yields a comforting, aromatic dish that's ideal as a hearty side or main component alongside bread or polenta.

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 4
Calories: 313 kcal
Course: Dinner
Cuisine: Romanian

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

    Cup of Yum
  1. Preheat your oven to 350℉.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 313

% 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.