Pickled cabbage with smoked pork knuckle

To prepare a delicious sautéed cabbage with ham hock, the first step you need to take is to soak the cabbage in cold water for about 3 hours. This process will help remove excess salt and achieve a more pleasant texture. After the cabbage has soaked, you can chop it finely, preparing it for sautéing.

In a cauldron or large pot, add the lard and wait for it to heat up well. When the lard is hot, you can add the ham hock cut into suitable pieces; it is recommended to choose the fattier part, as this will add extra flavor to the dish. Let the ham hock brown slightly on all sides to intensify its flavors.

After the ham hock has developed a golden crust, add the finely chopped cabbage and mix everything well. It is important for the cabbage to sauté together with the ham hock to absorb its flavors. After a few minutes, you will notice that the cabbage will release its juice, which will help in its cooking. When the juice has significantly reduced, add half a cup of broth, a bay leaf, and the other spices you prefer; you can use, for example, pepper, allspice berries, or even hot peppers if you like spicy food.

Let everything simmer for a few minutes, and then transfer the cabbage and ham hock mixture to a baking dish. Place the dish in the preheated oven at 180 degrees Celsius and let the dish bake. Halfway through the cooking time, add the tomato paste dissolved in the remaining broth to achieve a rich flavor and an appetizing color. Continue to let the dish bake for about 20-25 minutes, until the cabbage becomes tender and the ham hock easily pulls away from the bone.

In the end, don't forget to add the chopped dill, which will bring extra freshness and flavor to the dish. Mix well, and then you can serve this delicious sautéed cabbage with ham hock alongside warm polenta or a slice of fresh bread. This recipe is not only tasty but also comforting, perfect for chilly days. Enjoy your meal!