To prepare a delicious and comforting meal, we start with the smoked hock, an essential ingredient that will provide a rich and savory flavor to our dish. Place the hock in a large pot filled with cold water. Add salt, a few black peppercorns, and bay leaves to flavor the meat, letting it simmer on low heat. This step will ensure that the hock becomes tender and full of flavor.
Meanwhile, prepare the ingredients for the delicious accompaniment. Slice the onion into thin rings, forming little fish shapes that will caramelize beautifully in the pan. Cut the cabbage into long strips, and the bell peppers, those sweet and meaty ones, will also turn into strips, adding a pleasant contrast to the texture. Cut the tomatoes into rounds, which we will add at the end to preserve their freshness.
In a large pan, heat a few tablespoons of sunflower or olive oil. Once the oil is hot, add the cumin seeds and let them sauté for a few seconds until they release their aroma. Now is the time to add the onion and bell peppers, letting them sauté until they become golden and tender, about 5-7 minutes.
After the onion and bell peppers have browned, add the cabbage strips, gently mixing them with the other vegetables. Browning the cabbage is essential to add a deep flavor. Sprinkle a teaspoon of sweet paprika for an extra splash of color and flavor, then deglaze everything with the broth in which the hock was boiled. This liquid will enrich the dish and bring all the flavors together.
After adding the broth, adjust the taste with salt and pepper, adding a few sprigs of fresh thyme for a natural fragrance. Then, incorporate the sliced tomatoes, which will bring a note of freshness to the dish. Let everything simmer on low heat, stirring occasionally, until the cabbage becomes soft but not mushy, perfectly blending with the previously boiled hock.
To achieve a thicker consistency, you can incorporate a tablespoon of cornstarch or flour dissolved in a cup of cold water. Mix well and pour the mixture into the pan, stirring continuously to avoid lumps. Let the dish simmer for a few minutes until the sauce thickens and becomes creamy. This dish is perfect to be served alongside warm polenta or fresh bread to enjoy the delicious sauce. Savor every bite!
Meanwhile, prepare the ingredients for the delicious accompaniment. Slice the onion into thin rings, forming little fish shapes that will caramelize beautifully in the pan. Cut the cabbage into long strips, and the bell peppers, those sweet and meaty ones, will also turn into strips, adding a pleasant contrast to the texture. Cut the tomatoes into rounds, which we will add at the end to preserve their freshness.
In a large pan, heat a few tablespoons of sunflower or olive oil. Once the oil is hot, add the cumin seeds and let them sauté for a few seconds until they release their aroma. Now is the time to add the onion and bell peppers, letting them sauté until they become golden and tender, about 5-7 minutes.
After the onion and bell peppers have browned, add the cabbage strips, gently mixing them with the other vegetables. Browning the cabbage is essential to add a deep flavor. Sprinkle a teaspoon of sweet paprika for an extra splash of color and flavor, then deglaze everything with the broth in which the hock was boiled. This liquid will enrich the dish and bring all the flavors together.
After adding the broth, adjust the taste with salt and pepper, adding a few sprigs of fresh thyme for a natural fragrance. Then, incorporate the sliced tomatoes, which will bring a note of freshness to the dish. Let everything simmer on low heat, stirring occasionally, until the cabbage becomes soft but not mushy, perfectly blending with the previously boiled hock.
To achieve a thicker consistency, you can incorporate a tablespoon of cornstarch or flour dissolved in a cup of cold water. Mix well and pour the mixture into the pan, stirring continuously to avoid lumps. Let the dish simmer for a few minutes until the sauce thickens and becomes creamy. This dish is perfect to be served alongside warm polenta or fresh bread to enjoy the delicious sauce. Savor every bite!
Ingredients
Quantities for 6 servings: 1 smoked ham hock, 1 sweet cabbage, 2 onions, 2 bell peppers, 4 tomatoes. Salt, pepper, thyme, paprika, cumin, bay leaves, starch or flour.