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Varză călită cu ciolan afumat – sliced smoked pork hock served over braised cabbage with creamy polenta on a rustic plate.

Varză călită cu ciolan afumat – Rustic Romanian Winter Classic

A traditional Romanian comfort dish made with tender smoked pork hock slow-cooked with caramelized cabbage, onions, and tomato paste. Perfectly seasoned and served warm with polenta or crusty bread — hearty, flavorful, and deeply satisfying on cold days.
Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Main Course
Cuisine: Romanian
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium cabbage (about 1.2 kg), finely shredded
  • 1 medium smoked pork hock (ciolan afumat, about 700 g)
  • 2 medium onions, chopped
  • 3 tbsp oil (sunflower or vegetable)
  • 2 tbsp tomato paste
  • 150 ml tomato juice or passata
  • 200 ml water
  • 1 tsp paprika
  • 1 tsp thyme (dried)
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh dill or parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Knife
  • Bowl

Method
 

  1. Prepare the ingredients: Shred the cabbage thinly and place it in a large bowl. Sprinkle with a bit of salt and massage gently to soften. Chop the onions finely.
    Varză călită cu ciolan afumat – shredded fresh cabbage with salt and chopped onions prepared for cooking.
  2. Cook the onions and ciolan: In a large pot, heat the oil and sauté the onions until translucent. Add the smoked pork hock and cook for about 10 minutes to release its aroma.
    Varză călită cu ciolan afumat – smoked pork hock and sautéed onions sizzling in oil inside a rustic pan.
  3. Add the cabbage: Add the shredded cabbage to the pot and mix well with the onions and ciolan. Let it cook uncovered for 10–15 minutes, stirring occasionally, until the cabbage starts to soften.
    Varză călită cu ciolan afumat – fresh cabbage added to the pot with smoked pork hock and onions, starting to soften.
  4. Add seasonings and liquids: Stir in the paprika, thyme, and bay leaf. Add tomato paste, tomato juice, and water. Mix well, cover, and simmer for about 1 hour, stirring occasionally.
    Varză călită cu ciolan afumat – paprika, thyme, and tomato paste added to the braised cabbage with smoked pork hock simmering in a pot.
  5. Finish cooking: When the cabbage is tender and slightly caramelized at the edges, season with salt and pepper to taste. Cook uncovered for another 10–15 minutes to thicken the sauce.
    Varză călită cu ciolan afumat – golden, caramelized cabbage and smoked pork hock simmering together until tender and richly colored.
  6. Serve: Remove the ciolan, slice the meat, and serve it over the cabbage. Garnish with fresh dill or parsley and serve hot with polenta or crusty bread.
    Varză călită cu ciolan afumat – sliced smoked pork hock served over braised cabbage with creamy polenta on a rustic plate.

Notes

For extra flavor, you can add a bit of sauerkraut or a splash of dry white wine while simmering. The dish tastes even better the next day, once the flavors meld together.