Cabbage with smoked meat cooked in a cauldron

The day I made cabbage with smoked meats in a cauldron started early, after harvesting grapes and drinking fresh grape juice. The air was cool, but the sun was still shining. I gathered some ingredients from the garden, chopped the cabbage, and lit a fire at the edge of the yard. It’s the kind of recipe I prepare when I have a lot of cabbage and feel like making a hearty dish that doesn’t require constant supervision.

Quick Info

Total time: about 2 hours
Servings: 8
Difficulty: easy

Ingredients

1 large, packed cabbage (approx. 1.5-2 kg)
400 g smoked bacon, with some meat
1 smoked sausage (150-200 g)
1 l homemade tomato juice
2 tablespoons lard
2 white onions
2 red onions
1 bell pepper, red or yellow
2 carrots
2 cloves of garlic
1 large tomato
3 bay leaves
3-4 sprigs of fresh thyme
1 teaspoon cumin
1 teaspoon dried marjoram
1 tablespoon chopped fresh dill
2 sprigs of dill
2 tablespoons homemade vegetable seasoning (or salt + pepper, to taste)

Preparation Method

1. Chop the cabbage into thin strips, but not too fine. Place it in a large bowl.
2. Slice the onions, dice the bell pepper, and cut the carrots into rounds. Mince the garlic. Chop the tomato into cubes.
3. Cut the bacon and sausage into large pieces. I try not to make them too small, as they will shrink while boiling.
4. Heat the lard in the cauldron over medium to high heat.
5. Add the onions, bell pepper, and carrots. Stir occasionally. Let them cook for about 5 minutes until softened.
6. Add the garlic and stir briefly. Then add the bacon and sausage, followed by the cumin and bay leaves.
7. After another 2-3 minutes, pour in half of the tomato juice.
8. Let it simmer for about 10-15 minutes over medium heat, with the lid half on.
9. Place the chopped cabbage and tomato over the meat and vegetables. Don’t stir immediately; let it steam a bit.
10. Add the remaining tomato juice, homemade vegetable seasoning, pepper, marjoram, thyme sprigs, and chopped fresh dill.
11. Cover with a lid and let it simmer for at least 45-60 minutes on low heat. Stir occasionally to prevent sticking to the bottom of the cauldron.
12. At the end, taste and adjust the salt or pepper if needed. If you want it tangier, you can add a bit more tomato juice or even some tomato sauce.
13. When the cabbage is tender, the meat is well cooked, and the sauce is thickened to your liking, turn off the heat. Leave the whole dill sprigs on top for the last 5 minutes.

Why I Make This Recipe Often

Cabbage with smoked meats in a cauldron is practical, especially when cooking for a crowd. It’s hearty, keeps well in the fridge, and the flavor improves after a day. You can use almost any type of smoked meat you have on hand. It also helps me use up cabbage in the fall.

Tips and Variations

Tips

- It’s tastier if you have time to let it cook on very low heat for at least an hour.
- If the cabbage seems like too much at first, it will quickly wilt and reduce by half.
- You can use a little oil if you don’t have lard, but lard gives it a distinctive flavor.

Substitutions

- Instead of smoked bacon, you can use smoked ham hock, ham, or even just smoked sausages if you don’t have anything else.
- Homemade tomato juice can be replaced with canned tomatoes mixed with a little water.
- Homemade vegetable seasoning can be omitted and just compensated with salt and pepper.

Variations

- Sometimes I add sweet or spicy paprika if I want more color or a slightly spicy flavor.
- You can also add a few slices of potato, which helps thicken the sauce.
- If you prefer a tangier dish, add a bit of sauerkraut or cabbage juice at the end.

Serving Ideas

- With homemade, warm bread or polenta.
- Simple pickles – gherkins or green tomatoes.
- It can be reheated the next day, and the flavor is even better.

Frequently Asked Questions

Does the cabbage have to be sweet, or can I use sour cabbage?
- You can use sweet cabbage, sour cabbage, or a mix of both, according to your taste. Using sour cabbage reduces the amount of salt needed.

Can I make it in a pot if I don’t have a cauldron?
- Yes, it can be cooked without any problems in a heavy-bottomed pot or large saucepan; just make sure to stir to prevent sticking.

Does the smoked meat need to be boiled beforehand?
- If you’re using ham hock or very salty meat, it’s good to blanch it first. For bacon and smoked sausages, there’s no need.

Can I freeze the cabbage with smoked meats?
- Yes, it freezes well for 1-2 months, although the cabbage may change texture slightly upon thawing.

Nutritional Values

One serving (approx. 400 g) contains about 330 kcal
Fat: 22 g
Carbohydrates: 16 g
Protein: 17 g
The value depends on how much fat the meat has and whether you use fattier sausages.

Storage and Reheating

It keeps well in the fridge, in a covered container, for 3-4 days without any issues. I reheat it over low heat in a pot, adding a little water if needed. In the freezer, it lasts 1-2 months. After thawing, I recommend reheating it gradually, not in the microwave, to avoid it becoming too mushy.

I put the lard in the heated pot, then added the chopped vegetables, except for the cabbage, and let them sizzle for about 5 minutes. I stirred occasionally. I also threw in the large pieces of meat. Don’t forget the cumin and a bay leaf; they are added at the beginning to give flavor to the vegetables. Half a liter of broth is poured over everything and left to boil on high heat. Meanwhile, I sliced the cabbage into suitable strips, then sprinkled it into the pot. I added the rest of the broth, the spices, and of course, the herbs on top. It’s not a lot of work. When cooking in a pot, you just need patience and a snack until the meal is ready. :) Some prefer a sip of homemade plum brandy alongside. I stuck to grape must. :) Although these dishes are a bit fatty, prepared differently, they have no taste. That's my opinion! And the meal is ready! Homemade bread couldn't be missing, and neither could the pickles. Enjoy your meal!

 Ingredients: Ingredients: one large cabbage, a piece of homemade sausage, about 400 g of smoked ribs, 1 l of homemade broth, two generous tablespoons of lard, two white onions, two red onions, 1 bell pepper, 2 carrots, 2 cloves of garden garlic, one tomato, 3 bay leaves, 3-4 sprigs of thyme, one teaspoon of cumin, one teaspoon of marjoram, one tablespoon of chopped fresh dill, two sprigs of dill, two tablespoons of homemade vegetable seasoning, salt and pepper to taste.

 Tags:  cabbage cabbage in a cauldron cabbage with smoked meat