Braised cabbage with smoked pork belly

Name: Braised cabbage with smoked pork belly - Lucia B.
Ingredients: a large pickled cabbage (about 1.5 kg) 500 g smoked ribs 150 ml tomato juice/broth salt to taste 4; 5 tablespoons of oil

Meat - Braised cabbage with smoked pork belly by Lucia B. - Recipia

Sautéed Cabbage with Smoked Bacon I wanted to make this recipe with smoked ham hock, but on that day I could only find bacon. It was no tragedy; it turns out very well this way too. It’s a version I return to quite often, especially when I have good pickled cabbage and don’t want to complicate things. The smoked bacon gives a nice flavor and doesn’t require special treatment before cooking, so you don’t waste time. Quick Info Total time: about 2-2.5 hours, depending on how much the cabbage reduces and the oven Preparation time: 15-20 minutes Cooking time: about 2 hours Servings: 6-8 Difficulty: easy Type: main dish, traditional food Ingredients 1 large pickled cabbage (approx. 1.5 kg) 500 g smoked bacon 150 ml tomato juice or broth 4-5 tablespoons oil salt to taste Preparation method 1. Chop the pickled cabbage as finely as possible. If you want it to be less salty or sour, rinse it several times in cold water. I usually do this about 2-3 times, with cold water, giving it a gentle squeeze at the end. 2. Place the cabbage in a large pot. Add cold water, just enough to cover the cabbage slightly (about level with the cabbage, no more). Put it on medium heat and let it boil without a lid. Stir occasionally to prevent it from sticking to the bottom. The cabbage should reduce almost completely, leaving only a little liquid. 3. When the cabbage has reduced, pour the oil over it and add the smoked bacon cut into cubes or strips, as you prefer. Gently mix everything. 4. Put everything in the oven (200°C, preheated oven). Leave the dish in the oven without a lid for about 45-60 minutes, until the bacon is cooked and starts to brown slightly. If needed, stir halfway through to prevent sticking. 5. After the bacon is cooked through, add the tomato juice or broth. Mix well and return to the oven for another 15-20 minutes, still without a lid, to give the cabbage a nice color on top and reduce the liquid from the tomatoes. 6. Serve the dish hot. It’s good and simple, but if you have time, you can make some polenta. It also goes well with pickled or vinegar peppers. Why I make this recipe often It’s a practical recipe, especially in winter when I have pickled cabbage at home. There are no complicated steps, and you don’t have to stand by it non-stop. The ingredients are accessible, and the smoked bacon is quite easy to find. It holds up well the next day if there are leftovers. Tips and variations Tips Rinse the cabbage well, especially if it’s too salty or sour. The bacon can be left with or without the rind, according to preference. If the cabbage isn’t soft enough after boiling, let it cook a bit longer before putting it in the oven. Substitutions The bacon can be replaced with smoked ham hock if you have it. Tomato juice can be replaced with broth or even a little tomato paste dissolved in water. Variations You can add whole peppercorns, bay leaves, or a bit of thyme, but the classic recipe works very well simply, without additional spices. If you want more meat, you can add more bacon or use some smoked sausages as well. Serving ideas Goes well with warm polenta. Hot or pickled peppers. Can also be served cold, but the texture is better when hot. Frequently asked questions Can I use sweet cabbage instead of pickled cabbage? Yes, but the taste will not be the same. For sweet cabbage, adjust the boiling time and add salt and a little vinegar at the end if you want a sour note. How salty is the dish? It depends on how salty the cabbage and bacon are. Taste after rinsing the cabbage and adjust the salt at the end after adding the bacon. Can I make the recipe without an oven? Yes, you can cook everything on the stovetop over low heat with a lid, but you won’t get the same crust on top. If using only the stovetop, stir more often. How long does it keep in the fridge? The dish lasts in the fridge for 2-3 days without problems, in a covered container. Can I freeze sautéed cabbage with bacon? Yes, but after thawing, the texture of the cabbage is not the same; it may become a bit softer. Nutritional values (estimated) One serving (out of 8): ~260 kcal Protein: 10-12 g Fat: 18-20 g Carbohydrates: 9-11 g The values depend greatly on how much fat the bacon has and how salty the pickled cabbage is. These are not exact calculations, just estimates. Storage and reheating Sautéed cabbage with bacon keeps well in the fridge, in a covered container, for 2-3 days. When reheating, you can use the stovetop or the oven, possibly with a splash of water if it seems too dry. I do not recommend keeping it for more than 3 days, as pickled cabbage changes its taste over time.

Preparation

Chop the pickled cabbage as finely as possible and rinse it several times with cold water. Add enough water to cover it slightly and boil it over medium heat until it completely reduces. Add the oil and the smoked bacon cut into cubes/strips and let it bake in the oven until the bacon is well cooked. Add the tomato juice/paste, mix it well, and leave it in the oven until it is lightly browned. It is served hot, optionally with polenta and pickled or vinegar hot peppers. Enjoy your meal!

Braised cabbage with smoked pork belly

Preparation

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