Mom’s Braised Cabbage Recipe
Just like my Mom’s Pork And Beans, this is her Braised cabbage, dishes that I grew up with and loved. It’s one of my favorite meals ever because it’s like a big, warm hug in a bowl, with its sweet cabbage and smoky pork flavors all mixed together. The soft cabbage, mixed with flavorful pork and gentle spices, made our kitchen smell amazing every time Mom cooked it. It’s a tasty trip down memory lane, where every bite takes me back to being a kid in my mom’s kitchen. The melt-in-your-mouth cabbage, snuggled up with hearty pork and bright dill, creates a bowl of comfort that’s hard to resist, making every bite a little moment of homey happiness.
Olive Oil: Adds a smooth, rich flavor to the dish and helps to sauté the onions. If you’re out, any neutral oil like vegetable or canola will do. Onions: Bring a sweet and aromatic base to the cabbage, crucial for depth. Yellow onions are standard, but white or red onions can also work. Smoked Pork Hock: Infuses the dish with a robust, smoky flavor. You might swap it with smoked turkey for a different twist. Tomato Paste: Offers a concentrated, tangy tomato flavor. If unavailable, canned tomatoes, reduced down, can replace it. Cumin: Adds a warm, earthy base to the dish’s flavor profile. Ground coriander could be an alternative. Smoked Paprika: Brings a smoky, sweet pepper vibe. Regular paprika or a dash of chipotle powder might substitute well. Black Pepper: Gives a classic, spicy kick. White pepper can substitute for a milder, different kind of spiciness. Cabbage: The star, absorbing all the delicious flavors. Green or Savoy cabbage both work here; choose according to your preference or availability. Salt: Enhances and balances the flavors. Sea salt, kosher salt, or table salt—use what’s in your cupboard. Fresh Dill: Adds a fresh, herby note. If fresh is unavailable, dried dill or even fresh parsley can stand in. Bay Leaves: Contribute to the rich, savory broth. If out of bay, try a pinch of thyme instead. Water: Creates the cooking liquid. You could also use a light vegetable or chicken broth for more flavor.
Alright, let me tell you how simple it is to whip up my mom’s braised cabbage—it’s as comforting and cozy as a dish can get! Start by preheating that oven to a toasty 350℉. Now, let’s give that pork hock a good wash and a pat down with some paper towels. Cut it up into bite-sized pieces and remember, hang on to that bone – we’ve got plans for it later! Grab your Dutch oven and warm up that olive oil over medium heat. Toss in the onions, give them a gentle stir, and let them soften a bit for around 3-5 minutes. Time for the pork hock meat to join the party! Stir it in and let it cook for another 5-10 minutes. If things get a little sticky, splash a bit of water in there. Next up, stir in the tomato paste, cumin, smoked paprika, and black pepper. Hold off on the salt for now, we’ll circle back to it in a bit. Let all those flavors meld together for another 2-3 minutes. Now for the star of the show – the cabbage! Sprinkle it with about a teaspoon of salt, give it a gentle stir, pop the lid on, and let it cook down for about 5-10 minutes. It may look like a lot of cabbage, but trust me, it will cook down quite a bit. Sprinkle in that fresh dill, and tuck in the bay leaves. Pour in enough water to cover the cabbage – around 6 cups for me. Stir it all together, and nestle that hock bone right in the middle to infuse its rich flavor. Bring it to a boil, cover it, and carefully move the Dutch oven into your preheated oven. Let it braise for 1 to 1½ hours, giving it a little stir every 30 minutes. Tip: consider taking the lid off for the last 30 minutes to let brown a bit on top. Once it’s all tender and delicious, let it cool for a bit before serving. A side of polenta or a chunk of crusty bread will complement this dish beautifully, soaking up all that yummy sauce. There you go – a plate full of comforting flavors from my childhood to your table!
Storage
To store the braised cabbage, just pop it into airtight containers and slide them into the fridge, where they’ll keep all that hearty goodness for up to 4 days. Now, if you’ve got leftovers and want to save some for another chilly day, freezing works wonderfully! Make sure the cabbage has cooled down completely, then tuck it into freezer-friendly bags or containers, squeezing out as much air as possible to keep it fresh. It’ll chill out nicely in the freezer for up to 3 months. When you’re ready to enjoy it again, let it thaw in the fridge overnight and reheat gently on the stove, stirring occasionally to keep the flavors mingling and the texture smooth.
Discover More Romanian Recipes
Mom’s Pork And Beans Romanian Meatball Soup (Ciorba de Perisoare) Romanian Cabbage Rolls (Sarmale) Mititei (Romanian Street Food) Tripe Soup (Ciorba de Burta) White Bean Dip
