New cabbage sautéed with dill and ham hock

Braised new cabbage with dill and smoked ham hock is a traditional recipe, full of flavor, that perfectly combines the intense aromas of fresh ingredients with the sweetness of smoked meat. This dish represents not only a culinary delight but also a true story of the season when vegetables are at their peak flavor. Whether you prepare it for a festive meal or a family dinner, this recipe is sure to bring joy and satisfaction.

Preparation time: 30 minutes
Baking time: 2 hours and 30 minutes
Total: 3 hours
Number of servings: 6

Ingredients:
- 2 medium new cabbages (approximately 3 kg)
- 1 smoked ham hock
- 2 bunches of fresh dill
- 500 g diced tomatoes (you can also use canned tomatoes for a more intense flavor)
- 1 bell pepper (preferably red or yellow) diced
- 1 bay leaf
- 3-4 tablespoons of extra virgin olive oil
- Thyme (to taste)
- Salt (to taste)
- Pepper (to taste)
- Juice of one lemon (optional, for a tangy flavor)

Recipe history:
Braised cabbage is a recipe with deep roots in traditional cuisine, holding a special place in the hearts of those who appreciate lovingly prepared food. By combining cabbage, an accessible ingredient, with smoked ham hock, a delicacy that adds a touch of elegance, this recipe perfectly reflects the spirit of community and family meals. In many cultures, food is not just sustenance but also a way to bring people together.

Recipe preparation:
1. Preparing the ham hock: Start by washing the smoked ham hock well under cold running water. This step is essential to remove excess smoke and salt. Then, soak it in warm water for 30 minutes. This will help mellow the strong flavors and achieve more tender meat.

2. Preparing the cabbage: Cut the cabbages into thin strips. This step is important to allow the cabbage to braise evenly. Place the sliced cabbage in a large bowl and rub it with salt. This will help soften it and enhance its flavor.

3. Cooking the flavors: In a large pot, add the olive oil and heat it over medium heat. Add the diced bell pepper and sauté for 3-4 minutes until it becomes slightly soft. This will add a note of sweetness and color to the dish.

4. Adding the cabbage: In the pot, add the salted cabbage. Mix well to integrate all the ingredients. Cook over medium heat, stirring occasionally, until the cabbage softens, about 15-20 minutes.

5. Adding the tomatoes and spices: Once the cabbage has softened, add the diced tomatoes, chopped dill, pepper, thyme, and bay leaf. Mix well and let it simmer on low heat for another 10 minutes, allowing the flavors to meld.

6. Adding the ham hock: Place the smoked ham hock in the center of the pot, cover it with cabbage, and add a cup of water if necessary (depending on how moist the cabbage is). This step will ensure even cooking of the ham hock and maintain moisture.

7. Baking: Cover the pot with a lid and place it in the preheated oven at 160°C for 1 hour and 30 minutes. This time will allow the ham hock to become tender and absorb all the flavors of the cabbage and spices.

8. Finishing the dish: After 1 hour and a half, remove the pot from the oven. Carefully remove the cabbage from the ham hock, ensuring it doesn't tear. Place the pot back in the oven, uncovered, for another hour. This additional time will allow the cabbage to brown slightly and develop a rich flavor.

9. Serving: Once the dish is ready, serve it warm alongside fresh polenta, hot peppers, and a glass of red wine. These accompaniments will add extra flavor and turn the meal into a true celebration.

Useful tips:
- Ingredient variations: If you want to experiment, you can add some slices of carrot or potato to enrich the dish. Also, for a spicy note, add a few peppercorns or a bit of dried chili.
- Nutritional benefits: Cabbage is an excellent source of vitamin C, fiber, and antioxidants, while the smoked ham hock provides protein and a distinct flavor. This dish is ideal for adding nutritional value to your daily diet.
- Maintaining flavors: Always use fresh herbs like dill to achieve a more intense taste. You can also experiment with other herbs, such as parsley or oregano.
- Frequently asked questions:
- Can I use sauerkraut?: Yes, but you will need to adjust the salt in the recipe since sauerkraut is already salty.
- How can I store leftovers?: The dish keeps well in the refrigerator for 2-3 days and can be reheated in the oven or on the stovetop.

Serve this recipe with love and don’t forget to share the joy of flavor with your loved ones. Enjoy your meal!

 Ingredients: 2 medium-sized zucchinis (3 kg) 1 smoked ham hock 2 bunches of dill 500 g diced tomatoes 1 diced bell pepper 1 bay leaf 3-4 tablespoons of olive oil thyme salt pepper juice from one lemon (if you want it more sour)

 Tags:  cabbage with ham hock braised cabbage with ham hock christmas christmas dishes christmas recipes pork knuckle with cabbage