Portuguese Ham Hock And Cabbage Stew Recipes

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PORTUGUESE BEAN SOUP



Portuguese Bean Soup image

A healthy, delicious and filling traditional Portuguese dish passed down from my grandmother.

Provided by PIKALA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 2h50m

Yield 12

Number Of Ingredients 12

1 ham hock
1 (10 ounce) linguica sausage, sliced
1 onion, minced
2 quarts water
4 potatoes, peeled and cubed
2 celery rib, chopped
2 carrots, chopped
1 (15 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 clove garlic, minced
½ head cabbage, thinly sliced
1 (15 ounce) can kidney beans

Steps:

  • Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.
  • Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally.
  • Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 25.6 g, Cholesterol 32.1 mg, Fat 12.9 g, Fiber 5.9 g, Protein 13.3 g, SaturatedFat 4.7 g, Sodium 581.2 mg, Sugar 4.7 g

HAM HOCK & CABBAGE HASH



Ham hock & cabbage hash image

A hearty bowl of comfort that's low fat and cheap to boot

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Yield Serves 5

Number Of Ingredients 7

1kg potato , unpeeled and cut into cubes
25g butter
½ Savoy cabbage , shredded
1 onion , thinly sliced
100ml low-sodium vegetable stock
175g ham hock, shredded
baked beans and your favourite sauce, to serve

Steps:

  • Cook the potatoes in a large pan of salted water until tender, drain, then allow to steam dry for about 3 mins.
  • Meanwhile, melt half the butter in a large non-stick frying pan, then throw in the cabbage and onion and fry for 2 mins. Add the stock and cook for 5 mins more until the veg is starting to soften. Stir in the ham and potatoes and push down in the pan to flatten slightly. Cook for 8 mins until the base is golden and crisp.
  • Heat the grill. Dot the remaining butter on top of the hash, then flash under the grill until golden and crisp. Serve with baked beans and brown sauce or ketchup, if you like.

Nutrition Facts : Calories 263 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.88 milligram of sodium

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

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

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.

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