Mom’s Braised Cabbage Recipe

This Mom’s Braised Cabbage is a comforting and flavorful dish that’s perfect for a cozy family meal! Imagine tender, melt-in-your-mouth cabbage braised with smoky pork hock, onions, and a rich blend of spices. This recipe is easy to make and delivers a satisfying and heartwarming dish that’s perfect for a chilly evening or a holiday gathering.

Why You’ll Love This Recipe

• Flavorful and Aromatic: The combination of smoked pork hock, onions, garlic, and spices creates a delicious and aromatic base for the braised cabbage. The slow cooking process allows the flavors to meld and deepen, resulting in a truly satisfying dish.
• Easy to Make: This recipe is simple to follow and requires minimal active cooking time, making it perfect for busy weeknights or when you’re short on time. The oven does most of the work for you!
• Versatile: Serve this Braised Cabbage as a side dish with your favorite protein, or use it as a base for a vegetarian meal. It’s also great for meal prepping or freezing for later.
• Budget-Friendly: Made with affordable ingredients, this recipe is a great choice for a budget-conscious meal.

this Recipe

Ingredients

• Olive oil: Used to sauté the vegetables and brown the pork hock.
• Onions: Chopped and adds a savory base and sweetness.
• Smoked pork hock: Adds a smoky and savory flavor to the dish. You can substitute with smoked sausage or bacon if you can’t find pork hock.
• Tomato paste: Adds richness and depth of flavor to the braising liquid.
• Cumin: Adds a warm and earthy flavor.
• Smoked paprika: Adds a smoky flavor and vibrant color.
• Black pepper: Adds a touch of heat.
• Cabbage: Shredded and becomes tender and flavorful after braising.
• Salt: Enhances the overall flavor of the dish.
• Fresh dill: Adds a fresh herb flavor. You can substitute with fresh parsley or cilantro if you prefer.
• Bay leaves: Adds a subtle aromatic flavor to the braising liquid.
• Water: Used to braise the cabbage and create a flavorful sauce.

Note: For exact measurements, see the recipe card below!

How to Make Mom’s Braised Cabbage

Step 1: Preheat and Prepare the Pork Hock

Preheat your oven to 350°F. Wash the pork hock thoroughly and pat it dry with paper towels. Cut the pork hock into bite-sized pieces, removing as much meat from the bone as possible. Keep the bone for later use.

Step 2: Sauté the Vegetables and Pork Hock

Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onions and cook for 3-5 minutes, or until softened. Add the pork hock meat and cook for another 5-10 minutes, stirring occasionally, until browned. If the mixture starts to stick, deglaze the pot with a splash of water.

Step 3: Add Spices and Cabbage

Stir in the tomato paste, cumin, smoked paprika, and black pepper. Cook for 2-3 minutes more, or until fragrant. Add the shredded cabbage and sprinkle with salt. Stir gently, cover the Dutch oven with the lid, and cook for 5-10 minutes, or until the cabbage starts to soften.

Step 4: Braise the Cabbage

Add the fresh dill, bay leaves, and enough water to completely cover the cabbage. Stir well and add the pork hock bone to the pot, ensuring it’s submerged in the liquid. Bring the mixture to a boil on the stovetop, then cover the Dutch oven with the lid and carefully transfer it to the preheated oven. Bake for 1-1 ½ hours, stirring gently every 30 minutes. You can remove the lid for the last 30 minutes of cooking to allow the liquid to reduce and the cabbage to caramelize slightly.

Step 5: Serve

Remove the Dutch oven from the oven and discard the bay leaves and pork bone. Let the braised cabbage cool slightly before serving. Serve hot with polenta, crusty bread, or your favorite sides.

Pro Tips for Making the Recipe

• Use fresh cabbage: Fresh cabbage is crucial for the best flavor and texture in this dish.
• Pork hock alternatives: If you can’t find pork hock, smoked sausage or bacon can also add a smoky depth of flavor to the cabbage.
• Tomato paste tip: Freeze leftover tomato paste in tablespoon portions for future use.
• Dill substitute: If you don’t like dill, you can substitute it with fresh parsley or cilantro.
• Salt timing: Add the salt only after the cabbage has started to soften to ensure it wilts down properly without becoming tough.
• Slow and steady: Allow the cabbage to braise slowly for optimal tenderness and flavor development.

How to Serve

This Mom’s Braised Cabbage is delicious with a variety of sides:

• Polenta: Creamy polenta is a classic pairing for braised cabbage.
• Crusty Bread: Serve with crusty bread for dipping and sopping up the flavorful sauce.
• Mashed Potatoes: Buttery mashed potatoes complement the rich flavors of the braised cabbage.
• Roasted Meats: Serve as a side dish with roasted chicken, pork, or beef.

Make Ahead and Storage

This Braised Cabbage is great for making ahead of time or storing leftovers.

Storing Leftovers

Store leftover braised cabbage in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally.

FAQs

1. Can I use a different type of cabbage? Yes, you can! Green cabbage, red cabbage, or even savoy cabbage would work well in this recipe.

2. Can I make this recipe vegetarian? Yes, you can! Omit the pork hock and use vegetable broth instead of water for braising. You can also add other vegetables, such as mushrooms or zucchini, for a heartier dish.

3. Can I make this recipe in a slow cooker? Yes, you can! Brown the pork hock and sauté the onions first, then transfer them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours, or until the cabbage is tender.

4. Can I add other seasonings to the dish? Definitely! Feel free to experiment with your favorite seasonings, such as caraway seeds, garlic powder, or a pinch of red pepper flakes.

This Mom’s Braised Cabbage Recipe is a flavorful and comforting dish that’s perfect for a cozy meal. With its simple preparation, versatile ingredients, and rich flavors, it’s a recipe you’ll want to make again and again!

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