Cabbage and Smoked Ham Stew

A Montenegrin Dish

This is adapted from a dish I had in 2002 at a small unassuming restaurant called “Pronto Pronto” in Igalo on the coast of Montenegro, just a few kilometres before you reach the Croatian border. This is a dish to be eaten on a cold day.

1 smoked hamhock (about 2 pounds in weight)

1 large onion

8-10 large dark green cabbage leaves

4-6 medium potatoes

2-3 large tomatoes

2 parsnips*

4-6 large carrots

12 brussels sprouts

1 bay leaf

3-4 cloves garlic

2 tablespoons “vegeta” or a cube of Knorr’s vegetable bullion

1 teaspoon course salt

freshly ground black pepper

• Put the ham hock into a large heavy pot and just cover with water. 
•  Add the onion, cut into thick slices, and the bay leaf. 
•  Cover the pot.  Simmer the pork on a moderate heat for about 1½ hours. 
• Remove hamhock from the liquid and save it. 
• Strain and reserve the liquid, discarding the onion and the bay leaf. 
• Return the liquid to the large pot on a low fire. 
• Stir in the “vegeta”. 
• Peel the tomatoes (the skin can be removed by plunging the tomatoes into boiling water for 10-15 seconds); chop coarsely; and add to the pot. 
• Remove the meat from the bone, separating and discarding the fat and the skin. 
• Chop the meat into small chunks and add to the pot. 
• Cut the cabbage into coarse slices. Add to the pot. 
• Peel the carrots and the parsnips, chop into small chunks and add to the pot. 
• Add the garlic, finely chopped. 
• Add freshly ground black pepper (about ¼ teaspoon or to taste) 
• Cook on a low fire for about 30 minutes.. 
• Peel the potatoes, chop into chunks and add to the pot. 
• Add the brussels sprouts. 
• Simmer for another 30 minutes, until the potatoes, carrot and turnips are soft but not mushy. 
• Adjust seasoning and serve.

*If you prefer and they are available, you can add – or substitute turnips or pumpkin. You can also use picked or sour cabbage for fresh cabbage.