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Mom’s Braised Cabbage Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish, Main Course (Vegetarian)
  • Method: Braise, Oven
  • Cuisine: Vegetarian (if pork hock is omitted)

Description

 This braised cabbage recipe is a flavorful and comforting dish that’s perfect for a cozy meal! Tender cabbage is slow-cooked with smoky pork hock, onions, and a blend of spices, creating a rich and satisfying side dish or vegetarian main course.

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 1 smoked pork hock (or substitute with smoked sausage or bacon)
  • 2 tablespoons tomato paste
  • 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper, or to taste
  • 1 large cabbage, shredded
  • Salt, to taste
  • 1/4 cup fresh dill, chopped (or substitute with parsley or cilantro)
  • 2 bay leaves
  • 6 cups water

Instructions

  1. Prep Ingredients: Preheat oven to 350°F (177°C). Wash and chop pork hock into bite-sized pieces, reserving the bone.
  2. Sauté Onion and Pork: Heat olive oil in a Dutch oven over medium heat. Sauté onions until softened. Add pork hock (meat only) and cook until browned.
  3. Add Spices: Stir in tomato paste, cumin, smoked paprika, and black pepper. Cook for 2-3 minutes.
  4. Wilt Cabbage: Add shredded cabbage and sprinkle with salt. Cover and cook until cabbage starts to soften.
  5. Braise: Add dill, bay leaves, and enough water to cover the cabbage. Stir in the reserved pork hock bone. Bring to a boil, cover, and transfer to the oven. Braise for 1-1 ½ hours, stirring every 30 minutes. Uncover for the last 30 minutes of cooking.
  6. Serve: Let cool slightly before serving. Enjoy with polenta or crusty bread.

Notes

  • Use fresh cabbage for the best flavor and texture.
  • If you don’t have pork hock, you can substitute with smoked sausage or bacon.
  • Freeze leftover tomato paste in tablespoon portions for future use.
  • You can substitute dill with parsley or cilantro.
  • Add salt after the cabbage has softened to prevent it from becoming tough.
  • This braised cabbage pairs well with polenta, crusty bread, or other sides.

Nutrition

  • Serving Size: 1 ½ cups
  • Calories: 300 (will vary depending on the type of pork hock used)
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 8g
  • Protein: 20g
  • Cholesterol: 50mg

Find it online: https://emilyquickdinners.com/moms-braised-cabbage-recipe/