Sweet Cabbage with Ham in the Oven

Sweet Cabbage with Baked Ham Hock

Sweet cabbage with baked ham hock is a traditional recipe, full of enticing aromas and flavors, that reminds us of warm family meals spent with loved ones. This dish not only satisfies the appetite but also offers a moment of culinary indulgence, thanks to the delicious combination of cabbage and ham hock, cooked slowly until tender and flavorful. Let’s begin our culinary adventure!

Preparation time: 30 minutes
Baking time: 1 hour and 30 minutes
Total time: 2 hours
Servings: 6-8

Ingredients

- 1.5-2 kg sweet cabbage (choose medium-sized, compact heads)
- 1 smoked ham hock (1-1.5 kg)
- 2 large onions
- 1-2 peppers (preferably red or yellow for color)
- 1 smaller carrot
- 6 fresh tomatoes or 200 g tomato paste
- 1 l bors (for boiling the ham hock and a glass for the cabbage)
- Peppercorns
- Coriander seeds
- 1 teaspoon ground pepper
- 1 teaspoon thyme
- 3 bay leaves
- 1 bunch of fresh dill

Preparation

1. Preparing the cabbage:
Start by removing the outer leaves of the cabbage and washing it well. Slice it very thinly, like noodles, for even cooking. If you have no restrictions on salt, sprinkle a little salt over the cabbage and let it sit for 30 minutes. This step helps to eliminate bitterness from the cabbage, making it more pleasant to taste. After this time, gently squeeze the cabbage between your palms to remove excess water.

2. Boiling the ham hock:
Wash the ham hock under cold running water to remove impurities. Place it in a large pot, add cold water and bors, along with a bay leaf, a few peppercorns, and coriander seeds. Let it simmer on low heat until the meat is so tender that a fork easily penetrates it. A quicker alternative is to use a pressure cooker.

3. Sautéing the vegetables:
In a large pot, add the chopped cabbage, finely chopped onion, diced carrot, and sliced or diced pepper. Add 2 bay leaves, pepper, thyme, and the meat juice obtained from the ham hock. Cover and let it cook slowly, stirring occasionally.

4. Adding the tomatoes:
When the vegetables are almost cooked through, add the sliced tomatoes and tomato paste. If the cabbage is not sour enough, add the reserved bors. Let it simmer on low heat until the tomatoes become soft, then adjust the salt and spices to taste.

5. Baking in the oven:
Preheat the oven to 180°C. Transfer the cabbage mixture to a baking dish and place the pieces of boiled ham hock on top. Return the dish to the oven and bake until the cabbage starts to brown and the ham hock becomes crispy on the outside. If necessary, add a little meat juice or broth for a nicer color.

Serving

This delicacy is served warm, alongside a generous portion of polenta and a spicy pepper, for a perfect contrast between the rich flavors of the cabbage and ham hock. Additionally, a bottle of dry white wine or a cold beer will wonderfully complement this meal.

Practical tips

- Choose ingredients carefully: Quality sweet cabbage will make a difference in taste. Look for cabbages that are heavy for their size, with firm leaves.
- Preparing the ham hock: If you have time, let the ham hock cool after boiling before slicing it. This will allow the juices to redistribute in the meat, making it even juicier.
- Vegetarian option: If you want a vegetarian version, you can replace the ham hock with portobello mushrooms or marinated tofu, to add a rich texture.

Nutritional information (per approximate serving)

- Calories: 450 kcal
- Protein: 30 g
- Fat: 20 g
- Carbohydrates: 35 g
- Fiber: 7 g

Frequently asked questions

1. Can I use sauerkraut?
Yes, sauerkraut can be an excellent alternative, bringing a tangy note and distinct flavor. Adjust the amount of salt in the recipe, considering that sauerkraut is already salty.

2. What other vegetables can I add?
Carrots and peppers are just the beginning! You can add zucchini or potatoes to diversify the texture and flavor of the dish.

3. How can I store leftovers?
Keep leftovers in an airtight container in the fridge, where they will stay fresh for 3-4 days. It can also be frozen, but it’s best enjoyed fresh.

Sweet cabbage with baked ham hock is a perfect recipe for chilly days or gatherings with family and friends. The delicious flavors and slow cooking technique make this dish an excellent choice for any meal. Enjoy your meal!

 Ingredients: 1.5-2 kg of cabbage or cabbages should be medium-sized and denser. 1 ham hock of about 1-1.5 kg. 2 onions. 1-2 bell peppers. 1 smaller carrot. 6 tomatoes or tomato paste. 1 liter of borscht for boiling the ham hock, but save a glass to add to the cabbage. Whole peppercorns, coriander seeds, ground pepper, thyme. 3 bay leaves. 1 bunch of dill.