Mom's Braised Cabbage

Ingredients

• 30 mlolive oil
• 2 mediumonions, chopped
• 1smoked pork hock
• 30 mltomato paste
• 2.5 mlcumin
• 5 mlsmoked paprika
• 5 ml, or to tasteblack pepper
• 1 largecabbage, shredded
• to tastesalt
• 15 g (¼ cup)fresh dill, chopped
• 2bay leaves
• 1.42 L (6 cups)water

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Prepare the hock

   Wash the pork hock thoroughly and pat it dry. Carefully cut it into bite-sized pieces, removing as much meat from the bone as possible. Keep the bone to add to the pot later.

3. 3

   Soften the onions

   Warm the olive oil in a large Dutch oven over medium heat. Add the chopped onions and cook for 3–5 minutes, until slightly softened.

4. 4

   Brown the pork

   Add only the pork hock meat and cook for another 5–10 minutes, stirring from time to time. If ingredients start sticking to the pot, loosen them with a little water.

5. 5

   Add the spices

   Stir in the tomato paste, cumin, smoked paprika and black pepper. Hold off on the salt for now, and cook for a further 2–3 minutes.

6. 6

   Wilt the cabbage

   Add the shredded cabbage and sprinkle about 5 ml (1 teaspoon) of salt over it. Gently stir, cover the Dutch oven and cook for 5–10 minutes, until the cabbage starts to soften.

7. 7

   Add dill and water

   Add the chopped dill, bay leaves and enough water to cover the cabbage; the original cook used 8 cups (about 1.9 L), depending on the amount of cabbage. Stir, then nestle the pork hock bone beneath the cabbage so it is covered.

8. 8

   Braise the cabbage

   Bring the pot to a boil, cover it and carefully transfer it to the oven. Cook for 1–1½ hours, stirring carefully every 30 minutes. The cabbage will soften and absorb some of the liquid; remove the lid for the final 30 minutes if desired.

9. 9

   Cool and serve

   Let the cabbage cool slightly before serving. Serve with polenta or crusty bread to mop up the sauce.

What is Romanian braised cabbage?

This is a home-style Romanian cabbage dish, slowly cooked with smoked pork hock, herbs and spices. Cabbage-based braises are a familiar feature of Central and Eastern European cooking, where long cooking turns a humble vegetable into a hearty meal.

Smoked hock gives this version its savoury depth, while dill adds a fresh, distinctive finish. The cabbage softens in the pot and takes on flavour from the meat and cooking liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 313 calories, 17g protein, 26g carbs, 17g fat.

The cabbage provides most of the carbohydrates, while the pork hock contributes protein and much of the fat; olive oil adds further fat. For a more balanced plate, serve a moderate portion with a side salad or another non-starchy vegetable.

Why use a smoked pork hock?

Meat and bone: Cutting the meat from the hock lets it cook directly with the onions, while the bone contributes flavour during the braise. Keep the bone in the pot, tucked beneath the cabbage.

Salt: Smoked pork can be salty, so the recipe waits to add most of the seasoning until the cabbage has begun to cook. Taste near the end and adjust only if needed.

Build flavour before braising

Onions first: Cooking them in olive oil for a few minutes softens them and gives the pork a savoury base. If the pot catches, a splash of water helps lift the browned bits.

Spices next: Let the tomato paste, cumin, paprika and pepper cook briefly with the pork. This brings them together before the cabbage and water go in.

How to manage the cabbage

At first, the shredded cabbage may seem to fill the Dutch oven. Stir gently and give it 5–10 minutes under the lid; it will start to soften and settle, making it easier to mix with the other ingredients.

Add enough water to cover the cabbage, bearing in mind that the amount can vary with the size of the cabbage and pot. The recipe's method mentions using 8 cups, while the ingredient list specifies 6 cups.

Check the braise as it cooks

During the 1–1½-hour oven braise, stir carefully every 30 minutes so the cabbage cooks evenly. The finished cabbage should be very soft, with the liquid partly absorbed rather than watery.

Removing the lid for the final 30 minutes helps the liquid reduce. Keep the pot covered if you prefer a saucier result or the cabbage seems to be drying out.

What to serve alongside

Polenta: Its mild flavour and soft texture pair naturally with the smoky cabbage and sauce. Spoon the braise over it or serve it alongside.

Crusty bread: Use it to soak up the remaining liquid. A simple green salad can add a crisp, fresh contrast to the tender cabbage.

Recipe notes & tips

• Cut as much meat as possible from the hock, but keep the bone for the braise.
• Use a large Dutch oven so the cabbage has room to settle as it softens.
• Stir carefully every 30 minutes to help the cabbage cook evenly.
• Add water gradually until the cabbage is covered, as the amount needed depends on the pot and cabbage.
• Taste before adding more salt, since smoked pork hock can already be salty.
• Remove the lid for the final 30 minutes if you want the cooking liquid to reduce.

Variations

• More dill: Add a little extra chopped dill at the end for a brighter herbal flavour.
• Milder smoke: Use less smoked paprika if you want the pork hock to be the main smoky note.
• More tomato: Stir in a little extra tomato paste for a deeper tomato flavour.
• Gentler seasoning: Reduce the black pepper and add more only after tasting.
• Vegetarian-style: Leave out the pork hock and use vegetable stock instead of water, adjusting the salt to taste.

Common mistakes to avoid

• Discarding the bone: Keep it in the pot beneath the cabbage so it can flavour the braise.
• Salting too early: Smoked hock may be salty, so season cautiously and taste near the end.
• Adding too little liquid: Make sure the cabbage is covered before the pot goes into the oven.
• Skipping the stirs: Carefully stir every 30 minutes to help the cabbage cook evenly.
• Cooking uncovered throughout: Keep the lid on for most of the braise so the cabbage does not dry out.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, adding a splash of water if the cabbage has become too thick.

Frequently asked questions