Description
Mom’s Braised Cabbage is a comforting and flavorful dish featuring tender cabbage slowly cooked with smoked pork hock, aromatic spices, and fresh dill. This recipe uses a Dutch oven to braise the cabbage until soft and infused with smoky, savory goodness, making it a perfect hearty side or main dish to enjoy with 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 prepare all ingredients. Chop the onions and shred the cabbage. Cut the smoked pork hock into bite-sized pieces, reserving the bone for later use.
- Preheat Oven: Set your oven to 350°F (177°C) to prepare for braising later.
- Sauté Onion and Pork: Heat olive oil in a Dutch oven over medium heat. Add chopped onions and cook until they soften and become translucent. Then add the pork hock meat pieces, cooking until they are nicely browned and flavorful.
- Add Spices: Stir in the tomato paste, ground cumin, smoked paprika, and black pepper. Cook this mixture for 2 to 3 minutes to release the spices’ aroma.
- Wilt Cabbage: Add the shredded cabbage to the pot and sprinkle with salt. Cover the Dutch oven and cook just until the cabbage starts to soften, which locks in moisture and flavor.
- Braise: Add fresh dill, bay leaves, and enough water (6 cups) to cover the cabbage. Stir in the reserved smoked pork hock bone to deepen the flavor. Bring the pot to a boil on the stovetop, then cover and transfer it to the preheated oven. Braise for 1 to 1 ½ hours, stirring every 30 minutes. For the last 30 minutes, remove the lid to let the liquid reduce and intensify the flavors.
- Serve: Allow the braised cabbage to cool slightly. Serve hot alongside polenta or crusty bread for a wholesome and satisfying meal.
Notes
- If you don’t have a smoked pork hock, smoked sausage or bacon make good substitutes.
- Stir the dish during braising to prevent sticking and ensure even cooking.
- Adjust salt and pepper to taste based on your preference.
- Fresh dill adds a fresh herbal note, but parsley or cilantro can be used as alternatives.
- Use a heavy Dutch oven or oven-safe pot to ensure even heat distribution during braising.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
