Get ready to dive into the ultimate Southern comfort food that will make your taste buds dance and your kitchen smell like grandma's secret recipe! This Cabbage and Ham Hock Gumbo is not just a dish—it's a hearty, soul-warming experience that transforms simple ingredients into a culinary masterpiece. Imagine tender, falling-apart ham hock mingling with perfectly cooked cabbage in a rich, flavorful broth that tells a story of Southern cooking traditions. Whether you're looking to impress your family or craving a meal that hugs you from the inside out, this gumbo is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Southern
Serves: 6 servings
Ingredients
- 1 large head of cabbage, chopped
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 ham hock
- 1 cup diced tomatoes
- 2 cups chicken broth
- Salt and pepper, to taste
Instructions
- Prepare the ham hock by rinsing it under cold water and patting dry with paper towels. Set aside.
- Chop the cabbage into roughly 1-inch pieces, ensuring uniform size for even cooking. Set aside in a large bowl.
- Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onions and sauté until translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning.
- Place the ham hock in the pot and brown it on all sides to develop deep, rich flavor, about 3-4 minutes per side.
- Pour in the diced tomatoes and chicken broth, stirring to combine all ingredients thoroughly.
- Add the chopped cabbage to the pot, gently stirring to incorporate with the liquid and other ingredients.
- Season with salt and pepper, adjusting to taste. Remember the ham hock will add additional saltiness.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 60-75 minutes, stirring occasionally.
- Check the ham hock for tenderness. The meat should be falling off the bone and the cabbage should be soft but not mushy.
- Remove the ham hock, let it cool slightly, then shred the meat and return it to the pot.
- Taste and adjust seasoning if needed. Let the gumbo rest for 10-15 minutes before serving to allow flavors to meld.
- Serve hot in deep bowls, ensuring each serving has a good mix of cabbage, ham, and broth.
Tips
- Choose a fresh, firm cabbage and chop it into uniform pieces to ensure even cooking.
- Take your time browning the ham hock—this step builds incredible depth of flavor.
- Use a heavy-bottomed pot or Dutch oven to prevent burning and ensure even heat distribution.
- Don't rush the simmering process; low and slow is the key to tender meat and well-developed flavors.
- If the gumbo seems too thick, you can add a little more chicken broth to reach your desired consistency.
- For an extra flavor boost, consider adding a bay leaf or a pinch of cayenne pepper during cooking.
- This dish tastes even better the next day, so don't hesitate to make it in advance.
- Serve with crusty bread or over rice to make it an even more satisfying meal.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 15g
Fat: 8g
Saturated Fat: g
Cholesterol: 35mg
