Best 2 Ham And Cabbage Stew Recipes

Ham and cabbage stew is a hearty and flavorful dish that is perfect for a cold winter night. With its simple ingredients and easy-to-follow steps, this stew is an excellent choice for both novice and experienced cooks alike. Whether you are looking for a comforting meal to share with family and friends or a quick and easy weeknight dinner, ham and cabbage stew fits the bill. So grab your ingredients and let's get cooking!

Here are our top 2 tried and tested recipes!

PORTUGUESE HAM HOCK AND CABBAGE STEW

Portuguese Ham Hock and Cabbage Stew image

Our next door neighbor was Portugese and married to man from Spain. She made this frequently for us. She cooked it really slow and it is delicious. Spoke to my mom and she said that the original was made with regular, non-smoked hocks.

Provided by ChefRed

Categories Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup vegetable oil
1 1/2 cups chopped onions
2 (8 ounce) cans chickpeas
7 garlic cloves
4 cups savoy cabbage, julienned
2 lbs smoked ham hocks
1 1/2 teaspoons salt
7 cups chicken stock
2 cups cooked white rice
1 tablespoon black pepper

Steps:

Combine the oil ,garlic, onion over medium heat until light golden color. Add the cabbage and continue to saute for 2 minutes. Add the ham hocks, drained chickpeas and salt. Continue to stir for 3 to 4 minutes. Add the stock . Bring to a boil, then reduce heat to medium to low. Cook, uncovered, stirring occasionally, for 2 1/2 hours. Skim off any fat that rises to the surface.
You can substitute good bacon instead of hocks if you'd like. You can also add some white potatoes. I've even made it without any meat at all. Don't substitue Savoy cabbage for any other. Recipe needs this kind.
Cook 1 cup white rice separately in a pot filled with at least 4 cups water until done.Should look like soup. Drain rice, scoop out and place in stew.

HAM AND CABBAGE STEW

Ham and Cabbage Stew image

Make and share this Ham and Cabbage Stew recipe from Food.com.

Provided by Mimi Bobeck

Categories Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 teaspoons margarine
1/2 cup diced onion
1 clove garlic, minced
8 ounces cubed cooked ham (1 inch cubes)
1/2 cup sliced mushrooms
4 cups shredded green cabbage
2 cups sliced carrots (1 inch thick slices)
1 bay leaf
1/4 teaspoon caraway seed
1/4 teaspoon pepper
2 cups water
2 packets instant beef bouillon
1 tablespoon cornstarch, dissolved in
2 tablespoons water

Steps:

In a 5 quart saucepan or Dutch oven heat margarine until bubbly and hot.
Add onion and garlic and saute until onion is softened.
Add ham and mushrooms and saute for 2 minutes.
Add cabbage, carrots, bay leaf, caraway seed and pepper and continue sauteing for 5 minutes longer.
Stir in water and broth, bring to a boil.
Reduce heat, cover and let simmer, stirring occasionally, for 30 minutes.
Stir in dissolved cornstarch and let simmer, uncovered, until mixture thickens, about 5 minutes.
Remove bay leaf before serving.

Tips:

Choosing the Right Ham: Opt for a smoked ham hock or ham steak for a rich, smoky flavor. You can also use leftover ham.
Soaking the Ham: Soaking the ham in cold water for at least 30 minutes helps remove excess salt.
Veggie Prep: Cut the cabbage into wedges or chunks, and chop the onion and carrots.
Browning the Ham: Brown the ham in a large pot or Dutch oven over medium heat to enhance its flavor.
Deglazing the Pot: After browning the ham, deglaze the pot with a splash of white wine or chicken broth to loosen any browned bits.
Adding the Veggies: Add the cabbage, onion, and carrots to the pot and stir to combine.
Seasoning: Season the stew with salt, pepper, and other herbs or spices of your choice.
Adding Liquid: Pour in chicken broth or water to cover the ingredients, and bring the mixture to a boil.
Simmering: Reduce heat to low, cover the pot, and simmer the stew for at least 1 hour, or until the cabbage is tender.
Adding Potatoes: If desired, add diced potatoes to the stew during the last 30 minutes of cooking.
Serve Hot: Serve the ham and cabbage stew hot, garnished with fresh parsley or thyme.

Conclusion:

Ham and cabbage stew is a classic comfort food that is easy to make and packed with flavor. With its combination of tender ham, hearty cabbage, and flavorful broth, this stew is sure to warm you up on a cold day. Feel free to adjust the ingredients and seasonings to suit your taste preferences. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Enjoy this delicious and budget-friendly meal with your family and friends!