Description
Mom’s Braised Cabbage is a hearty and comforting dish featuring tender cabbage slowly cooked with smoked pork, aromatic spices, and fresh herbs. This traditional recipe combines savory flavors and a rich, smoky broth, perfect as a satisfying main or side dish alongside polenta or crusty bread.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 1 smoked pork hock (or substitute with smoked sausage or bacon)
- 2 tablespoons tomato paste
- ½ teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper, or to taste
- 1 large cabbage, shredded
- Salt, to taste
- ¼ cup fresh dill, chopped (or substitute with parsley or cilantro)
- 2 bay leaves
- 6 cups water
Instructions
- Prep Ingredients: Wash and chop the smoked pork hock into bite-sized pieces, reserving the bone. Chop the onions and shred 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 the chopped onions and cook until softened. Add the pork hock meat (excluding the bone) and cook until browned to build flavor.
- Add Spices: Stir in the tomato paste, ground cumin, smoked paprika, and black pepper. Cook this mixture for 2 to 3 minutes to allow the spices to bloom and intensify.
- Wilt Cabbage: Add the shredded cabbage to the pot and sprinkle with salt. Cover the Dutch oven and cook until the cabbage begins to soften, releasing its moisture.
- Braise: Add the fresh dill, bay leaves, and enough water to cover the cabbage. Stir in the reserved pork hock bone to enrich the broth. Bring the mixture to a boil on the stovetop, then cover and transfer the Dutch oven to the preheated oven. Braise for 1 to 1.5 hours, stirring every 30 minutes. During the last 30 minutes, uncover the pot to allow some liquid to evaporate and flavors to concentrate.
- Serve: Remove from the oven and let the dish cool slightly. Serve warm with polenta or crusty bread for a delicious meal.
Notes
- You can substitute the smoked pork hock with smoked sausage or bacon if preferred.
- If fresh dill is not available, parsley or cilantro can be used as a substitute.
- Stirring the dish every 30 minutes during braising helps prevent sticking and evenly distributes flavors.
- Uncovering the dish in the final 30 minutes helps thicken the sauce slightly.
- This recipe pairs wonderfully with polenta or crusty bread to soak up the flavorful broth.
