Braised cabbage with smoked ham hock and pork

Name: Braised cabbage with smoked ham hock and pork
Ingredients: 1 medium cabbage; 1kg of pork; 1l water; 300g smoked ham without bone; 1 tablespoon hot paprika; 1 tablespoon thyme; 1 tablespoon cumin; 2 onions; 3 tablespoons tomato paste; 2 eggs; 100g sour cream; salt; pepper

Meat - Braised cabbage with smoked ham hock and pork by Veta M. - Recipia

Braised cabbage with smoked ham hock and pork is a hearty dish, perfect for days when you're craving something filling and easy to prepare. The meat is first browned with onions, hot paprika, and thyme, then layered with cabbage and the smoked ham hock. Finally, the tomato paste and the mixture of eggs and sour cream thicken the sauce and enrich the flavor. Quick Info Total time: not specified in the original recipe; depends on how quickly the meat and cabbage cook Preparation time: not specified Cooking time: until the meat and cabbage are tender; duration varies depending on the type of meat and pot used Servings: number not specified; the quantity is suitable for multiple servings Difficulty: medium Recipe type: traditional dish with cabbage, pork, and smoked ham hock Ingredients 1 medium cabbage 1 kg pork 300 g smoked ham hock, boneless 1 l water A little oil for browning 1 tablespoon hot paprika 1 tablespoon thyme 1 tablespoon cumin 2 onions 3 tablespoons tomato paste 2 eggs 100 g sour cream Salt to taste Pepper to taste Chopped fresh parsley for garnish Instructions 1. Heat a little oil in a large pot or skillet suitable for cooking. Add the smoked ham hock and let it warm up and develop a browned flavor. 2. Add the seasoned pork, sprinkled with salt and pepper. Brown the pieces on all sides as much as possible. There’s no need for it to be fully cooked at this stage; it will simmer with the cabbage. 3. Once the meat starts to brown, add the hot paprika and thyme. Then add the finely chopped onions and mix well to combine all the ingredients. 4. Cook the onions until they soften. Stir occasionally, especially if the pot gets very hot, to prevent the paprika from burning. 5. Meanwhile, clean and chop the cabbage. Rub it with salt and set it aside for a bit. The salt helps the cabbage soften and makes it easier to layer in the pot. 6. Place a generous layer of cabbage over the meat and ham hock. Arrange the meat in the middle of the pot, then cover with the remaining cabbage. In the original recipe, the meat is placed between layers of cabbage so that it cooks together. 7. Pour in 1 liter of water. Bring the pot to a boil and let it simmer until the cabbage and meat are cooked. As it cooks, the cabbage will soften and release some liquid. 8. When the dish starts to boil, adjust the taste with salt, pepper, and cumin. Keep in mind that the smoked ham hock and the salted cabbage may already season the dish, so it's better to add salt gradually. 9. Dilute the tomato paste in a little water, then pour the mixture over the cabbage. An exact amount of water for dilution is not specified, so use as much as needed for the paste to mix easily. 10. Let the dish simmer for about 5 more minutes after adding the tomato paste. During this time, the sauce will combine with the cabbage and meat. 11. Separately, whisk the two eggs well with the sour cream. To prevent the mixture from curdling when added to the hot pot, first pour a ladle of the cabbage broth over the eggs and sour cream. Mix well to bring the temperatures closer. 12. Pour the egg and sour cream mixture into the pot after turning off the heat. Gently stir until it is evenly distributed throughout the dish. 13. Sprinkle with finely chopped parsley and serve the cabbage while it's still warm. Why I Make This Recipe Often It’s a filling dish where the cabbage cooks together with the meat, smoked ham hock, and spices. It doesn’t require many ingredients, and the quantity produced is suitable for multiple meals. The mixture of eggs and sour cream added at the end changes the texture of the cooking liquid and makes it thicker without needing any additional thickening. Tips Cabbage should be rubbed with salt and left for a while before being added to the pot. However, be cautious with the salt throughout, as the smoked ham hock can also impart a salty flavor. The meat is browned before boiling to enhance its flavor. It doesn’t need to be fully cooked in the skillet since it will continue to cook after adding the water and cabbage. The hot paprika is added along with the onions and thyme after the meat has browned. Mix well and avoid leaving it alone at the bottom of the pot, as it can burn quickly. For the sauce with eggs and sour cream, it’s important to first add a ladle of hot broth to the mixture. If you pour the eggs and sour cream directly into the very hot pot, there’s a risk of uneven coagulation. Turn off the heat before adding the egg and sour cream mixture. After adding it, just mix well. Substitutions The basic recipe uses pork and boneless smoked ham hock. The ham hock should not be omitted if you want to maintain the smoky flavor of the dish, as it significantly contributes to the final aroma. The paprika is hot in the original recipe. If you prefer a milder taste, the amount can be adjusted, but this is a matter of personal preference, not a required step in the recipe. Sour cream is used together with the eggs at the end. If you choose a tangier or fattier sour cream, the consistency of the final mixture may vary slightly. Variations You can add cumin gradually, checking the taste after the cabbage has started to boil. Its aroma should be noticeable but not overpower the flavor of the meat and ham hock. For a spicier dish, keep the amount of hot paprika mentioned in the recipe. If you prefer a milder flavor, use less hot paprika. The basic order remains the same even if you prepare a larger quantity: brown the meat and ham hock, soften the onions, layer the cabbage, add the water and spices, then add the tomato paste and the egg and sour cream mixture at the end. Serving Ideas Serve the cabbage hot, immediately after adding the parsley. It’s hearty enough due to the pork and smoked ham hock, making it suitable as a main course. If serving it for multiple people, provide pieces of meat and ham hock along with the cabbage and sauce from the pot, so each serving has all the components of the dish. Frequently Asked Questions 1. Can I put all the meat in the pot from the start? Yes. The meat and ham hock are browned initially, then layered between the cabbage and simmered together. The initial browning is for flavor, not to fully cook the meat. 2. When is the cumin added? Cumin is added after the dish starts to boil, along with salt and pepper. This way, you can taste the liquid and adjust the salt amount, especially since the cabbage and ham hock might already be salty. 3. Why is hot broth poured over the eggs and sour cream? The ladle of broth brings the egg and sour cream mixture closer to the temperature of the dish. This step reduces the risk of curdling when added to the pot. 4. Are the eggs added while the dish is boiling? No. The heat is turned off before pouring in the egg and sour cream mixture. After that, the dish is mixed well and garnished with parsley. 5. How long should the cabbage cook with the meat? The original recipe does not specify an exact time. The dish should be left until the cabbage and meat are cooked. The time may vary depending on the cuts of meat and the pot used. Nutritional Values The values are estimated and cannot be calculated exactly from the original recipe, as the type of pork, the amount of oil used, the fat content of the ham hock, and the number of servings are not specified. For 100 g of cabbage with meat, a rough estimate is: Calories: approximately 150–220 kcal Protein: approximately 10–15 g Fat: approximately 8–16 g Carbohydrates: approximately 4–8 g The fat content may increase if fattier cuts of pork or a ham hock with more fat are used. The tomato paste, cabbage, and onions primarily contribute to the carbohydrate content, while the meat, ham hock, eggs, and sour cream provide most of the protein and fat. Storage and Reheating Store the cooled cabbage in a covered container in the refrigerator. Since the recipe contains meat, ham hock, eggs, and sour cream, do not leave it at room temperature for long. When reheating, only heat the amount you plan to serve. Do this gradually, stirring gently, as the sauce with eggs and sour cream can change texture if heated too aggressively. Fresh parsley can be added again after reheating if needed.

Braised cabbage with smoked ham hock and pork

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