Oven-baked cabbage with smoked meat, pork rind, kaiser sausage, and sausages

Name: Oven-baked cabbage with smoked meat, pork rind, kaiser sausage, and sausages - Emanuela E.
Ingredients: 2 pickled cucumbers; 2 onions; 100 g smoked bacon; dill; 2 tablespoons of broth; salt; 150 ml oil; salt; 100 g Oltenian sausages or kabanos; 200 g smoked pork ribs; 200 g pork cracklings

Meat - Oven-baked cabbage with smoked meat, pork rind, kaiser sausage, and sausages by Emanuela E. - Recipia

Sometimes, when I have several types of smoked meats left in the fridge and a good pickled cabbage, I make this oven-baked cabbage. It’s a practical recipe with no complicated steps. If I organize myself well, it can be done with minimal effort but yields consistent results. There’s no need to invent anything; the ingredients are clearly defined. Quick Info Total time: about 1 hour and 20 minutes (including ingredient preparation). Preparation time: 20-30 minutes, depending on how long it takes to chop the cabbage and other ingredients. Cooking/baking time: 30-40 minutes in the oven. Servings: 5-6. Difficulty: easy to medium (if you’re not in a hurry). Recipe type: main dish, suitable for lunch or dinner, especially in the cold season. Ingredients 2 pickled cabbages (if they are very salty, soak them in cold water for 1-2 hours) 2 onions 100 g smoked bacon 200 g smoked pork ribs 200 g pork cracklings (I choose a piece that isn’t too thick, so it’s easy to chew) 100 g Oltenian sausages or cabanos 150 ml oil 2 tablespoons of tomato paste dill (to taste, but at least 1 bunch) salt (only if needed, as the cabbage and smoked meats are already salty) Preparation Method 1. If you’re using very salty pickled cabbage, it’s good to soak it in cold water for 1-2 hours before starting the recipe. You can change the water once, then drain it well. 2. Clean the onions, wash them, and chop them finely. Heat the oil in a large pot (I prefer thick pots that can also go in the oven). 3. Add the onions to sauté, stirring occasionally. They should turn golden, not burn. 4. Meanwhile, slice the cabbage into thin strips. If you want, you can remove the tougher stems. 5. Cut the bacon and cracklings into strips. Leave the smoked ribs as they are if they don’t have too much bone. Slice the sausages into rounds, just enough to be visible through the cabbage. 6. When the onions are browned, add the cabbage to the pot, then add the smoked meats (ribs, bacon, cracklings) and sausages. 7. Pour in 200 ml of water, and gently mix everything to distribute the ingredients. Cover the pot, then place it in the preheated oven at 180-190°C. 8. Bake for about 30-40 minutes. Occasionally check if it needs a little more water (usually, it doesn’t; the cabbage releases juice). 9. When the cabbage is almost done, take the pot out and add the 2 tablespoons of tomato paste and the finely chopped dill (it’s best to wash the dill beforehand). 10. Put it back in the oven and leave it uncovered for about 10 minutes or until you see a thin crust forming on top. 11. When it’s done, remove the pot and let it sit for a few minutes on a wooden board or cooling rack. Why I Make This Recipe Often I use everything I have on hand, don’t waste time on unnecessary steps, and the result keeps well in the fridge for a few days. It goes well with any main meal, even reheated. It easily adapts to whatever smoked meats you have at home. Tips and Variations Tips Don’t skip the step of soaking the cabbage if it’s too salty. If you want the cabbage not to be too soft, don’t leave it in the oven too long after adding the tomato paste. Fresh dill adds a specific aroma, but don’t put too much if you don’t like it. Substitutions Bacon can be replaced with any other smoked meat (pork belly, smoked ham). If you don’t have ribs, you can use only sausages or cracklings. Oltenian sausages can be substituted with cabanos or another smoked sausage. Variations You can add a bay leaf if you want more flavor. Some prefer a bit of freshly ground pepper, but it’s not mandatory. You can also add some chopped bell pepper at the beginning, along with the onion, if you feel like it. Serving Ideas Serve hot, directly from the pot or dish. It goes well with fresh bread or polenta, if you prefer. A few simple pickles on the side complete the meal. Frequently Asked Questions 1. Can I use sweet cabbage instead of pickled cabbage? I don’t recommend it for this recipe. The acidity and saltiness of the pickled cabbage are needed for the final taste. 2. What kind of smoked ribs are most suitable? Pork ribs with meat and a little fat, but not too thick. They should be well-smoked, as they add flavor to the cabbage. 3. What should I do if the cabbage is too salty after baking? If you forgot to soak it and the cabbage is too salty at the end, you can remove some of the liquid and add a little hot water, but it won’t be as good as when it’s soaked at the beginning. 4. Can I make the recipe without cracklings? Yes, it’s not mandatory. You can omit them or just use ribs and sausages. 5. What kind of pot should I use for the oven? Any pot that can go in the oven, preferably a thick one, so the cabbage doesn’t burn at the bottom. Nutritional Values Estimated per serving (from 6): about 450-550 kcal, depending on the type and amount of smoked meats. Carbohydrates under 15 g, protein approximately 20-25 g, fat 35-40 g. Sodium is high, especially if you don’t soak the cabbage. These values are approximate and depend greatly on the proportion of meat and fat in the smoked meats. Storage and Reheating It keeps well in the fridge, in a covered pot or in a container, for up to 3 days. It can be easily reheated in the oven or on the stovetop, with a little water if needed. I don’t recommend freezing, as the texture of the cabbage suffers. This is a recipe I make whenever I have good pickled cabbage available. No complications, with ingredients at hand, and I’ve never had leftovers that went bad.

Oven-baked cabbage with smoked meat, pork rind, kaiser sausage, and sausages

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