Oven-baked cabbage with smoked ham
Baked cabbage with smoked brisket is the kind of dish I make especially when I want something hearty and uncomplicated. I always have pickled cabbage at home, and the smoked brisket really adds another flavor. I've experimented with this recipe, sometimes using more cabbage, other times more brisket, but every time it turns out something that gets eaten quickly, even without sides.
Quick info
Total time: about 3 and a half hours
Preparation: 30 minutes
Baking: 2-3 hours
Servings: 6-8
Difficulty: easy
Recipe type: main dish, winter food
Ingredients
2 medium pickled cabbages
2 large onions
1 cup tomato juice or chopped tomatoes or bell pepper paste (about 250 ml; you can use whatever you have on hand, it’s important that it binds the cabbage)
Optional: 1 tablespoon winter vegetable mix (carrot, parsley, parsnip, pepper)
3 bay leaves
A little dried thyme
Fresh parsley (at the end)
1 deboned smoked brisket (about 700 g-1 kg)
100 ml oil
Preparation steps
1. Clean the cabbages from the stems, then shred them finely. Place them in a large bowl with warm water and let them sit for about 30 minutes to reduce the saltiness. After that, drain them well and squeeze them by hand.
2. Chop the onion julienne, wash it, and sauté it in a large pan with all the oil. Stir occasionally until it lightly browns. When the onion starts to color, add the winter vegetables, if using, and the bell pepper paste or tomato juice. Stir and let it cook over medium heat for about 5 minutes. Add the bay leaves.
3. In the meantime, prepare the brisket. Place it in a pot with water and a pinch of salt and let it boil. Drain the water (to remove excess salt and strong smoke flavor). After it cools a bit, cut the brisket into thick slices.
4. Mix the drained cabbage with the onion and sauce from the pan in a large bowl. The mixture should be homogeneous, allowing the flavors to blend.
5. In a large, deep baking dish, arrange the slices of brisket. Place the cabbage mixture on top, leveling it to cover all the meat. Pour a small cup of water (about 150 ml) over the cabbage.
6. Place the dish in the oven at medium heat (180°C) for 2-3 hours. Occasionally, take the dish out and gently stir the cabbage. Turn the brisket pieces to bring them to the surface.
7. About 20 minutes before it’s done, sprinkle dried thyme and chopped fresh parsley. Let it bake a little longer to meld the flavors.
8. Serve the cabbage warm, with polenta if you feel like it or plain.
Why I make this recipe often
I like it because it doesn’t need constant attention, and the taste is balanced every time, without being too salty or bland. The smoked brisket holds up well to long cooking and doesn’t dry out. It’s a filling dish, good for several days. The recipe doesn’t require complicated techniques or hard-to-find ingredients, and the baked cabbage keeps quite well in the fridge.
Tips and variations
Tips
If the cabbage is very salty, let it soak longer to reduce the saltiness. Taste it before mixing with the rest.
Use a deep enough dish, as the cabbage reduces quite a bit, but initially seems to have a lot of volume.
Don’t let the brisket boil too long before baking, just enough to bring it to a boil.
If you feel the cabbage is starting to dry out in the oven, you can add a little water.
Substitutions
You can use other smoked meats: bacon, ham hock, or kaiser, but the taste will differ. The brisket is the most balanced in texture and fat.
If you don’t have bell pepper paste, tomato juice or canned tomatoes will work, but it will be a bit tangier.
You can omit the winter vegetables if you don’t have any, or you can use only part of the mentioned winter vegetables.
Variations
You can also add diced bell pepper for an extra splash of color.
For those who don’t want smoked meat, you can try with plain brisket, but the final taste won’t be as intense.
You can also add whole peppercorns or dill seeds if you like a spicier aroma.
Serving ideas
The best way to serve it is hot, with polenta and possibly a hot pepper on the side.
It also works as a side dish next to a slice of homemade bread.
It can be reheated the next day and is almost better that way.
Frequently asked questions
Can I use sweet cabbage instead of pickled cabbage?
You can try, but the result will be much milder in taste. In this case, add a little vinegar or lemon juice for extra acidity and adjust the salt.
Does the brisket have to be deboned?
It’s not mandatory, but deboned it slices easier and distributes more evenly in the dish.
How long can I leave the cabbage in the oven?
The recipe works between 2 and 3 hours, depending on how soft you want the cabbage and how thick the meat slices are. Don’t leave it for more than 3 hours, as it can dry out too much.
What do I do if the cabbage is too salty after soaking?
If after soaking the cabbage you find it’s still too salty, you can quickly rinse it again under running water and squeeze it again before cooking.
Can I freeze the baked cabbage with brisket?
I do not recommend it, as the texture changes upon thawing, and the meat can become fibrous.
Nutritional values
Approximately, for a medium serving (with brisket and cabbage):
Calories: about 350-400 kcal
Protein: 18-22 g
Fat: 22-28 g (varies depending on how fatty the brisket is)
Carbohydrates: 18-22 g (mostly from cabbage and bell pepper/tomato paste)
Indicative values. If you use more meat or cabbage, the proportions change.
Storage and reheating
Baked cabbage keeps in the fridge in a covered container for up to 3 days. It can be reheated directly in the dish or in a pan over low heat, possibly with 1-2 tablespoons of water if it has dried out too much. Freezing is not recommended, as the cabbage and meat change texture. It’s better reheated the next day when the flavors are better melded.
Ingredients: two pickled cabbages, two onions, one cup of tomato juice/chopped tomatoes/pepper paste (whichever you have at home; I used the last option, which is a mix of tomatoes, peppers, onion, nicely spiced, cooked, and preserved), optional - one tablespoon of winter vegetables (contains carrot, parsley, parsnip, pepper, kapia, bell pepper), three bay leaves, a little thyme, fresh parsley, one smoked boneless ham, 100 ml oil
