Mom's Braised Cabbage

5 from 6 votes

Mom's Braised Cabbage

Dive into a bowl of my Mom's Braised Cabbage, a Romanian treasure that will envelop you in warm, savory comfort with every bite! Tender cabbage, braised to perfection, mingles harmoniously with smoky pork hock, melding into a rich, flavorful feast that simply spells ‘home.’

Prep Time15

Cook Time2

Total Time2 15

Course: Dinner

Cuisine: Romanian

Keyword: braised cabbage

Servings:

Calories: 313kcal

Author: Joanna Cismaru

Equipment

6 Quart Dutch Oven

Ingredients

2 tablespoons olive oil
2 medium onions chopped
1 smoked pork hock
2 tablespoons tomato paste
½ teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon black pepper or to taste
1 large cabbage shredded
salt to taste
¼ cup fresh dill chopped
2 bay leaves
6 cups water

US Customary - Metric

Instructions

Preheat your oven to 350℉.
Thoroughly wash the pork hock and pat it dry with paper towels. Carefully cut the pork hock into bite size pieces, cutting as much meat from the bone as possible. Don't discard the bone, we'll add it to the pot later.
In a large Dutch oven, heat the olive oil over medium heat. Add the onion and cook for 3 to 5 minutes until it softens a bit.
Add the pork hock meat only at this time, stir it in and cook for another 5 to 10 minutes, stirring occasionally. If you find everything is sticking to the Dutch oven, deglaze with a bit of water.
Add the tomato paste, cumin, smoked paprika and black pepper. Don't add salt just yet, we'll add it later on. Stir it well and cook for 2 to 3 more minutes.
Add the cabbage and sprinkle about 1 teaspoon of salt over it. It's going to look like a lot, but don't worry the cabbage will cook down a lot. Gently stir it and cover the Dutch oven with the lid. Let it cook for about 5 to 10 minutes until the cabbage starts to soften.
Add the fresh dill, bay leaves and enough water to completely cover the cabbage. I added 8 cups but it depends how much cabbage you have. Give it a good stir, it should be easier to stir now. Place the hock bone in there now and make sure it's covered by cabbage, you want it nice and deep in there to flavor the cabbage nicely.
Bring to a boil, cover it up with a lid and carefully transfer the Dutch oven to the oven. Cook for 1 to 1½ hours, carefully stirring every half hour. You'll notice the cabbage will soften a lot and soak up all the liquid. Usually I like to remove the lid for the last 30 minutes of cooking time.
Allow it to cool slightly and serve. Serve this with polenta or a nice crusty bread to soak up that yummy sauce.

Notes

Opt for Fresh Cabbage: Ensure your cabbage is fresh and crisp for a vibrant, sweet flavor that truly shines in this comforting dish.
Pork Hock Alternative: If you can't find pork hock, smoked sausage or bacon can also lend a smoky depth to your cabbage.
Tomato Paste Tip: To avoid waste, freeze leftover tomato paste in tablespoon portions for future use.
Dill Delight: If dill isn’t your favorite, feel free to substitute with fresh parsley or even a bit of cilantro for a fresh, herbal note.
Salt Timing: Remember to add the salt only after the cabbage has started to soften to ensure it wilts down perfectly without becoming tough.
Serving Suggestion: This braised cabbage pairs beautifully with polenta or crusty bread but don’t be afraid to get creative with your sides!
Slow and Steady: Patience is key with this dish! Allow it to braise slowly for that melt-in-your-mouth tenderness and rich, developed flavor.

Nutrition