Oven-baked cabbage with smoked ham hock

Name: Oven-baked cabbage with smoked ham hock - Anuta E.
Ingredients: 2 pickled cucumbers; 1 boneless smoked ham hock (1.2 kg); 2 onions; 250g chopped tomatoes; 3 tablespoons pepper paste; 3 bay leaves; 100ml oil; 1 bunch of dill; thyme; pepper; salt (if needed)

Meat - Oven-baked cabbage with smoked ham hock by Anuta E. - Recipia

Oven-baked cabbage with smoked knuckle is a hearty dish, perfect for a family meal. The pickled cabbage is soaked overnight, then cooked together with onion, tomatoes, and pepper paste before going into the oven. The smoked knuckle is briefly boiled, cut into pieces, and placed under the cabbage to gradually brown during baking. Finally, dill and thyme give it a distinct flavor. It is served warm, alongside polenta. Quick Info Total time: overnight for soaking, plus 2-3 hours of baking Preparation time: not specified exactly; includes cleaning and cutting the cabbage, preparing the onion and knuckle Cooking time: 2-3 hours in the oven, at moderate to low heat Servings: not specified in the original recipe Difficulty: easy to medium Recipe type: main course, traditional dish with pickled cabbage and smoked meat Ingredients 2 pickled cabbages 1 boneless smoked knuckle, about 1.2 kg 2 onions 250 g chopped tomatoes 3 tablespoons pepper paste 3 bay leaves 100 ml oil 1 bunch of dill Thyme, to taste Pepper, to taste Salt, only if needed Water, for soaking the cabbage, boiling the knuckle, and baking Preparation Method 1. Soak the cabbage Place the pickled cabbages in a pot of cold water and let them soak overnight. If they are very salty, the water can be changed, but check the cabbage before adding salt to the rest of the dish. The next day, remove the cores from the cabbages and cut the leaves into strips. Squeeze them well to remove excess water. The cabbage should be as dry as possible to prevent the dish from becoming too watery. 2. Prepare the vegetable base In a pot, heat the oil and sauté the cleaned and finely chopped onion for 3-4 minutes. There’s no need to brown it heavily, just soften it. Add the chopped tomatoes, pepper paste, bay leaves, and pepper. Mix and let everything cook for another 3-4 minutes. During this time, the tomatoes and pepper paste combine with the onion, and the spices infuse their flavor into the oil. 3. Incorporate the cabbage Add the squeezed cabbage to the pot and mix well with the onion and tomatoes. Once it is evenly coated with the mixture, turn off the heat. The cabbage does not need to be fully cooked on the stovetop. It will finish cooking in the oven, where it will soften and absorb the flavor of the smoked knuckle. 4. Boil the knuckle Place the smoked knuckle in a pot with water and a little salt. Boil it until the water comes to a boil. There’s no need to boil it for long, as the dish will cook in the oven afterward. Drain the knuckle and cut it into suitable pieces. If it is already boneless, this step is easier. The pieces should be large enough to be removed later for browning. 5. Arrange the dish in the tray Grease a baking tray with oil and place the pieces of knuckle at the bottom. Spread the cabbage evenly on top. Pour a cup of water into the tray. Covering the knuckle with cabbage at the beginning helps the meat cook in steam and remain tender. As it cooks, the pieces will be brought to the top for browning. 6. Bake the cabbage with knuckle Place the tray in a preheated oven at moderate to low heat and let it bake for 2-3 hours. The heat should not be too strong, as the cabbage may brown or burn on the surface before being fully cooked. Occasionally, gently stir the cabbage. At that time, remove the pieces of knuckle from the top to allow them to brown. If you notice the cabbage drying out too quickly, monitor the dish closely; the water added at the beginning helps with baking, but the exact amount absorbed depends on the tray and how well the cabbage was squeezed. 7. Add the herbs towards the end When the cabbage is nearly done, add the chopped dill and thyme. Mix well, then continue baking until the cabbage is tender and nicely browned, and the knuckle has a browned surface. Taste before adding more salt. The pickled cabbage and smoked knuckle are already salty, so it may not need any additional salt. Serve the oven-baked cabbage while hot, alongside polenta. For those who prefer, it can also be served with onion. Why I make this recipe often It’s a practical dish when you want to cook a larger quantity in one tray. Once the cabbage and knuckle are prepared, the oven does most of the work. The dish is hearty, and the flavor improves after the cabbage sits for a while and blends with the smokiness. Additionally, the recipe allows for the use of chopped peppers instead of pepper paste without changing the preparation method. It’s great for a weekend meal when there’s time for slow baking. Tips Soak the cabbage before starting the other steps. The final taste depends a lot on how salty the pickled cabbage is. If it is very salty, let it soak in cold water overnight and check it before placing it in the pot. Squeeze the cabbage well after cutting. If it retains too much water, the dish will have more liquid and will take longer to brown. Keep the heat moderate to low. The cabbage should not burn quickly on the surface but should cook slowly and evenly. Do not add salt at the beginning. The smoked knuckle and pickled cabbage may be sufficient for seasoning. Stir occasionally, especially if the tray is large and the cabbage at the edges starts to brown more quickly. Substitutions The pepper paste can be replaced with chopped peppers. The source recipe allows this substitution without altering the steps. Variations The recipe can be made with a boneless smoked knuckle, as indicated here. The knuckle is boiled before being placed in the tray, then cut into pieces. The amount of salt should be adjusted only after the cabbage and knuckle have been combined. Depending on how well the cabbage was desalted, it may not need any additional salt. Serving ideas Serve the cabbage warm, with polenta. Those who prefer can add onion alongside their serving. It’s important that the pieces of knuckle reach the plate with the cabbage, as the cabbage absorbs flavor from the smokiness during baking. Frequently Asked Questions Does the cabbage have to be soaked overnight? Yes, this is the step indicated in the recipe. The cabbage is placed in cold water overnight, then cleaned, cut, and squeezed the next day. Soaking helps balance the final flavor. Can I use a smoked knuckle with bone? The recipe is written for a boneless smoked knuckle, about 1.2 kg. If one with bone is used, the actual amount of meat will be different, and the servings may vary. The boiling and baking steps remain the same after removing the bone or cutting the meat into pieces. How long should the cabbage stay in the oven? The indicated time is 2-3 hours, at moderate to low heat. The cabbage is done when it is tender and nicely browned, and the pieces of knuckle have taken on color. During the process, the cabbage should be stirred, and the knuckle should be brought to the surface. When are the dill and thyme added? The chopped dill and thyme are added towards the end of baking, when the cabbage is nearly done. Mix well, then the dish is left to cook until fully cooked and browned. Can I add more water to the tray? The recipe calls for a cup of water. It’s better to start with this amount and monitor the dish, as the cabbage has already been soaked in water and then squeezed. Too much liquid can hinder browning. Nutritional Values The values below are estimates and can vary depending on the weight of the cabbages, the amount of fat in the knuckle, and the number of servings. The calculation is approximate for one serving from a tray divided into about 6 servings, without polenta. Calories: approximately 450-600 kcal Protein: approximately 25-35 g Fat: approximately 25-40 g Carbohydrates: approximately 15-25 g Fiber: approximately 5-8 g Sodium may be high, as both pickled cabbage and smoked knuckle contain salt. Soaking the cabbage reduces the salty taste but does not completely eliminate sodium. Storage and Reheating After cooling, store the cabbage with knuckle in a covered container in the refrigerator. It is recommended to consume it within a few days. For reheating, place the serving in a pot or suitable dish and heat until evenly warm. If the dish has dried out, a little water can be added before reheating, but without excess, to avoid losing the browned texture.