Braised cabbage with raw ham hock

Sautéed Cabbage with Raw Ham Hock - a Comforting, Flavorful Recipe

Who doesn't love the enticing aromas of a traditional dinner, prepared with love and passion? Sautéed cabbage with raw ham hock is a dish that brings together simple yet characterful ingredients, offering you an unforgettable culinary experience. This recipe is perfect for those chilly evenings when you want to enjoy a warm and hearty meal, rich in tradition.

Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Total time: 1 hour and 50 minutes
Number of servings: 4-6

Ingredients

- 800 g chopped sour cabbage
- 1 kg raw ham hock (pork leg)
- 1 medium onion
- 1 large carrot
- 1 red bell pepper
- 1 bunch of dill
- 1 bunch of parsley
- 2-3 tablespoons of ketchup
- 3 tablespoons of oil
- 1 cube (or 1 teaspoon) of mushroom or vegetable concentrate
- Sweet and hot paprika
- Salt, pepper, thyme
- 4-5 bay leaves

Step-by-step preparation

1. Boiling the ham hock:
In a large pot, add 3 liters of cold water and a little salt. Place the raw ham hock in the water and let it simmer over low heat, covered, for about an hour. This step is essential as it helps achieve tender and juicy meat.

2. Preparing the cabbage:
If the sour cabbage is very salty or sour, it is recommended to soak it in cold water for 2-3 hours, then squeeze it out. This will help balance the flavor of the final dish.

3. Chopping the vegetables:
Peel and finely chop the onion. Slice the carrot thinly, and dice the bell pepper into small cubes. These vegetables will add flavor and texture to your dish.

4. Sautéing the vegetables:
In a non-stick skillet, heat the oil and add the onion, carrot, and bell pepper. Sauté them over medium heat, stirring frequently, until the onion becomes translucent and the vegetables are slightly softened. This is a good time to add the chopped herbs (dill and parsley), ketchup, and the concentrate cube. These ingredients will add a unique depth of flavor.

5. Cooking the cabbage:
In a large pot, bring the cabbage to boil in half of the broth from the meat. Add the sautéed vegetables from the skillet and the remaining meat broth. Stir well to combine the flavors.

6. Finalizing the dish:
After the ham hock has boiled, remove it from the pot, remove the bones, and portion the meat. Add the meat to the cabbage in the pot, along with the remaining chopped herbs, sweet and hot paprika, thyme, bay leaves, salt, and pepper to taste. Cover the pot and place it in the preheated oven at 180°C for 30 minutes. This step will allow the ingredients to meld and enrich each other.

7. Serving:
After 30 minutes, remove the pot from the oven and let the dish cool slightly. You can serve the sautéed cabbage with raw ham hock alongside a portion of polenta or fresh bread. A summer salad with tomatoes and cucumbers would perfectly complement the meal.

Useful tips

- Choosing the ham hock: Opt for a pork hock with a little fat, as this will add juiciness to the dish.
- Variations: You can also add other vegetables, such as potatoes or mushrooms, to diversify the recipe.
- Storage: If you have leftovers, sautéed cabbage with ham hock can be kept in the refrigerator for 2-3 days. It can be reheated and is just as tasty.

Calories and nutritional benefits

This sautéed cabbage with raw ham hock recipe contains approximately 400-500 calories per serving, depending on the amount of meat and oil used. Cabbage is an excellent source of vitamin C, fiber, and antioxidants, contributing to a healthy diet. The ham hock provides essential proteins and healthy fats, while the vegetables add important vitamins and minerals.

Frequently asked questions

- Can I use fresh cabbage instead of sour cabbage?
Of course, but sour cabbage offers a more complex flavor. If you choose fresh cabbage, add a little lemon juice to mimic the acidity of the sour cabbage.

- What drinks pair well with this dish?
A dry red wine or a pale lager are excellent choices. Additionally, a fresh lemonade can provide a pleasant contrast to the rich flavors of the dish.

- How can I make the dish spicier?
Add more hot paprika or even some chopped hot peppers to the vegetable mix for an extra kick.

This sautéed cabbage with raw ham hock recipe will surely become a favorite in your family, thanks to its rich and comforting taste. Whether you enjoy it on winter evenings or at any other time of the year, it will make you feel at home. Enjoy your meal!

 Ingredients: 800 g chopped sour cabbage, 1 kg raw pork knuckle (hocks), 1 onion, 1 carrot, 1 red bell pepper, 1 bunch of dill and parsley, 2-3 tablespoons of ketchup, 3 tablespoons of oil, 1 cube/teaspoon of mushroom/vegetable concentrate, sweet and hot paprika, salt, pepper, thyme, bay leaves.