Braised Cabbage with Smoked Pork Recipe – Hungarian Special
Braised Cabbage with Smoked Pork is a comforting Central and Eastern European classic known for its deep, savory flavor and rustic appeal. Slowly simmered cabbage absorbs the smoky richness of pork, onions, and spices, creating a hearty one-pot meal ideal for family dinners and colder seasons. Popular in traditional European home cooking, this dish pairs beautifully with potatoes, bread, or dumplings and delivers warmth, simplicity, and timeless flavor in every bite.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
Braised Cabbage with Smoked Pork Ingredients:
- 800 g white or green cabbage, shredded
- 400 g smoked pork (belly, ribs, or ham), cubed
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 tbsp oil or pork fat
- 1 tsp paprika
- 1/2 tsp caraway seeds (optional)
- Salt and black pepper to taste
- 1/2 cup water or stock
- 1 tbsp apple cider vinegar (optional)
- Fresh parsley for garnish
Braised Cabbage with Smoked Pork Instructions:
Heat oil or pork fat in a large pot over medium heat.
Add smoked pork and sauté until lightly browned and aromatic.
Add sliced onion and cook until soft and golden.
Stir in garlic, paprika, and caraway seeds.
Add shredded cabbage and mix well to coat with flavors.
Season with salt and black pepper.
Pour in water or stock and bring to a gentle simmer.
Cover and cook on low heat until cabbage is tender.
Stir occasionally to prevent sticking.
Add vinegar if using to balance the richness.
Cook uncovered for a few minutes to reduce excess liquid.
Garnish with parsley and serve hot.
Recipe Notes :
Smoked pork adds natural seasoning, so taste before adding extra salt.
Low and slow braising allows the cabbage to fully absorb smoky flavors.
Caraway seeds enhance authenticity but can be skipped if preferred.
A splash of vinegar balances richness and adds brightness.
Stir occasionally to prevent sticking and ensure even cooking.
