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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Smothered Cabbage with Ham Hock
soul-food
pork
braised
side
cast-iron
Cabbage cooked far past the point of brightness, in smoked pork fat, until it is sweet and silky and the pot liquor is worth drinking.
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RECIPE
Smothered Cabbage with Ham Hock
Cabbage cooked far past the point of brightness, in smoked pork fat, until it is sweet and silky and the pot liquor is worth drinking.
Prep15 mins
Cook90 mins
Total105 mins
Servings6
soul-food
pork
braised
side
cast-iron
Ingredients
- 1 large green cabbage, cut in wedges
- 1 smoked ham hock
- 1 onion, sliced
- 4 cups chicken stock
- 3 tbsp bacon fat
- 1 tbsp cider vinegar
- 1 tsp cayenne
- 2 tsp kosher salt
Preparation
1
Render the bacon fat, then brown the ham hock on all sides 8 minutes. Rendering the smoked meat first is the base of the whole dish.
2
Add the onion and cook 6 minutes until translucent.
3
Pour in the stock, add the hock back, cover, and simmer 45 minutes to build the pot liquor.
4
Nestle in the cabbage wedges, cover, and cook 40 minutes more until completely tender.
5
Pull the hock, shred the meat off it, and return the meat to the pan.
6
Finish with the cider vinegar and cayenne — the acid at the end is what keeps a long-cooked green from tasting flat.
7
Serve in shallow bowls with plenty of the pot liquor.
Servings and Nutrition
Number of Servings in Smothered Cabbage with Ham Hock6
Nutrition for 1 serving (1 wedge with liquor)
280Calories (kcal)
16Protein (g)
18Carbs (g)
17Fat (g)
Protein 16.0g22%
Carbs 18.0g25%
Fat 17.0g53%