Description
Mom’s Braised Cabbage is a comforting slow-cooked dish featuring shredded cabbage braised with smoked pork hock, onions, and a blend of aromatic spices. This hearty recipe combines savory flavors with tender textures, perfect for enjoying as a warming side or a main dish alongside polenta or crusty bread.
Ingredients
Scale
Meat and Aromatics
- 1 smoked pork hock (or substitute with smoked sausage or bacon), chopped into bite-sized pieces, bone reserved
- 2 medium onions, chopped
- 2 tablespoons olive oil
Vegetables and Herbs
- 1 large cabbage, shredded
- ¼ cup fresh dill, chopped (or substitute with parsley or cilantro)
- 2 bay leaves
Spices and Seasonings
- 2 tablespoons tomato paste
- ½ teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper, or to taste
- Salt, to taste
Liquids
- 6 cups water
Instructions
- Prep Ingredients: Wash and prepare all ingredients by chopping the pork hock into bite-sized pieces, keeping the bone aside, and shredding the cabbage.
- Preheat Oven: Set your oven to 350°F (177°C) to prepare for the braising process.
- Sauté Onion and Pork: Heat olive oil in a Dutch oven over medium heat. Add chopped onions and cook until softened, then add the pork hock meat pieces and brown them slightly to deepen the flavor.
- Add Spices: Stir in tomato paste, ground cumin, smoked paprika, and black pepper. Cook this mixture for 2-3 minutes to release the aromas of the spices.
- Wilt Cabbage: Add the shredded cabbage to the pot, sprinkle with salt, cover, and cook until the cabbage starts to soften and reduces in volume.
- Braise: Add fresh dill, bay leaves, and enough water to cover the cabbage completely. Stir in the reserved pork hock bone for added flavor. Bring the mixture to a boil, cover, and transfer the Dutch oven to the preheated oven. Braise for 1 to 1 ½ hours, stirring every 30 minutes. For the last 30 minutes, remove the cover to allow the liquid to reduce and thicken the dish.
- Serve: Let the braised cabbage cool slightly before serving. This dish pairs wonderfully with polenta or crusty bread for a complete meal.
Notes
- You can substitute smoked pork hock with smoked sausage or bacon if preferred.
- Alternate herbs such as parsley or cilantro can be used in place of dill.
- Adjust the spices according to your heat and flavor preferences.
- Use a heavy Dutch oven or an oven-safe pot for best braising results.
- Stirring during braising helps prevent sticking and ensures even cooking.
