Description

This comforting and hearty Mom’s Braised Cabbage Recipe features tender cabbage slow-cooked with smoked pork hock and a blend of aromatic spices. Braised to perfection in the oven, the dish is rich in smoky flavors with hints of cumin, paprika, and fresh dill, making it a soul-warming meal perfect to enjoy with polenta or crusty bread.

Ingredients

Scale

Meat and Aromatics

2 tablespoons olive oil
2 medium onions, chopped
1 smoked pork hock (or substitute with smoked sausage or bacon)

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
2 bay leaves

Vegetables and Herbs

1 large cabbage, shredded
¼ cup fresh dill, chopped (or substitute with parsley or cilantro)

Liquids

6 cups water

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Instructions

Prep Ingredients: Begin by washing and chopping the smoked pork hock into bite-sized pieces, reserving the bone separately. Chop the onions and shred the cabbage.
Preheat Oven: Set your oven to 350°F (177°C) so that it’s ready for braising later.
Sauté Onion and Pork: Heat the olive oil in a Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent. Next, add the pork hock meat pieces (not the bone) and cook them until browned on all sides for added flavor.
Add Spices: Stir in the tomato paste, ground cumin, smoked paprika, and black pepper. Allow this mixture to cook for 2-3 minutes to blend the spices and deepen the flavor.
Wilt Cabbage: Add the shredded cabbage to the pot and sprinkle with salt. Cover the pot and cook until the cabbage just begins to soften, stirring occasionally.
Braise: Incorporate the fresh dill, bay leaves, and the reserved pork hock bone into the pot. Pour in enough water (6 cups) to fully cover the cabbage mixture. Bring everything to a boil on the stovetop, then cover and transfer the Dutch oven to the preheated oven. Braise for 1 to 1 ½ hours, stirring every 30 minutes. During the last 30 minutes, uncover the pot to allow some liquid to evaporate, intensifying the flavors.
Serve: Once done, remove from the oven and let the dish cool slightly before serving. This braised cabbage pairs beautifully with polenta or crusty bread for a complete meal.

Notes

You can substitute the smoked pork hock with smoked sausage or bacon if preferred.
Fresh dill adds a bright, fresh flavor, but parsley or cilantro are good alternatives.
Stirring the braised cabbage every 30 minutes helps to prevent sticking and ensures even cooking.
Uncovering the dish at the last 30 minutes thickens the sauce and concentrates flavors.
Serve with a side of polenta or crusty bread to soak up the flavorful braising liquid.