Portuguese Ham Hock and Cabbage Stew
Indulge in the comforting flavors of Portuguese Ham Hock and Cabbage Stew, a hearty one-pot dish that combines smoky ham hocks, tender cabbage, and wholesome root vegetables in a savory tomato-infused broth. This traditional Portuguese recipe is slow-cooked to perfection, allowing the rich flavors of smoked paprika, garlic, and bay leaf to meld beautifully with the meaty ham and creamy white beans. The stew is finished with a sprinkle of fresh parsley and pairs perfectly with warm crusty bread, making it an irresistible choice for cozy family dinners or casual gatherings. With its blend of rustic ingredients and satisfying depth, this protein-packed dish is as nourishing as it is delicious, promising to warm both body and soul. Perfect for meal prep or chilly evenings, it’s a timeless comfort food classic you’ll want to make again and again. Keywords: Portuguese Ham Stew, Cabbage and Ham Soup, Hearty Stew Recipe, One-Pot Meals, Comfort Food Stew.
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Recipe Information
Ingredients
- 2 pieces ham hock
- 1 medium head cabbage
- 1 large onion
- 3 medium carrots
- 4 medium potatoes
- 4 pieces garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 piece bay leaf
- 6 cups chicken stock
- 1 cup white beans (canned, drained and rinsed)
- 2 tablespoons parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the ham hocks thoroughly under cold water. Pat them dry and set aside.
Chop the cabbage into large wedges, peel and slice the carrots, and peel and dice the potatoes into bite-sized chunks. Finely mince the garlic and dice the onion.
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 3 to 4 minutes.
Stir in the tomato paste and smoked paprika, cooking for 1 to 2 minutes to allow the flavors to meld.
Add the ham hocks to the pot, followed by the chicken stock and bay leaf. Bring to a boil, then reduce the heat to low and simmer, partially covered, for 1 hour.
After 1 hour, add the carrots, potatoes, and cabbage to the pot. Stir gently to submerge the vegetables in the liquid. Continue to simmer for another 40 to 50 minutes, or until the vegetables are tender and the ham hocks are falling off the bone.
Add the white beans to the pot and cook for an additional 10 minutes. Season with salt and black pepper to taste.
Remove the ham hocks from the pot. Shred the meat off the bones, discarding any skin and bones, then return the shredded meat to the stew.
Taste and adjust seasoning as needed. Remove the bay leaf before serving.
Garnish with chopped parsley and serve hot with crusty bread on the side.
Nutrition Facts
Calories |
2562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 4730 mg | 206% | |
| Total Carbohydrate | 292.9 g | 107% | |
| Dietary Fiber | 52.7 g | 188% | |
| Total Sugars | 55.5 g | ||
| Protein | 162.6 g | 325% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 7959 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
