Entree: United States – Florida, Southern United States – Swamp Cabbage Stew

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Additional 18 min

Total 1 hr 30 min

Ingredients

- 2 smoked ham hocks, approx. 1.5 lb (680 g) total
- 12 oz (340 g) smoked sausage (andouille or kielbasa), sliced 1/4 in (6 mm)
- 6 slices smoked bacon, approx. 6 oz (170 g), chopped
- 2 tbsp (30 ml) vegetable oil (if needed)
- 1 large yellow onion, about 10 oz (280 g), chopped
- 3 stalks celery, about 6 oz (170 g), chopped
- 1 large green bell pepper, about 6 oz (170 g), chopped
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 lb (450 g) swamp cabbage (heart of cabbage palm), thinly sliced
- 8 oz (225 g) fresh okra, sliced 1/2 in (12 mm)
- 14.5 oz (411 g) can diced tomatoes, drained
- 6 cups (1.4 L) low-sodium chicken stock
- 1 1/2 cups (280 g) long-grain white rice, uncooked
- 2 tsp (8 g) Creole seasoning
- 1 tsp (5 g) smoked paprika
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 tbsp (15 ml) Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)
- 1 tbsp (15 ml) fresh lemon juice (optional, for brightness)

Instructions

Short Description:
A hearty Florida stew built on the tender heart of the cabbage palm (swamp cabbage), simmered with smoked meats, okra, and aromatic vegetables, and traditionally served over rice. Rich, smoky, and herb-forward, it stands as a complete main course.

Regional Notes:
This Florida version uses the heart of the cabbage palm (swamp cabbage) as the primary vegetable and centers on smoked pork (ham hocks and smoked sausage) for the deep, Southern-smoke flavor typical of coastal and inland Florida communities. Compared with other Southern stews, it highlights the unique texture and mild, nutty taste of cabbage palm heart and often includes local herbs and Creole-style seasoning.

1. Rinse the rice under cold water until water runs clear. Combine rice with 3 cups (720 ml) water and a pinch of salt in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until tender. Remove from heat and let rest covered.
2. In a large heavy pot or Dutch oven over medium heat, add the chopped bacon and cook until fat renders and bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a plate and reserve the fat in the pot.
3. Add the sliced smoked sausage to the pot and brown on both sides, about 3–4 minutes. Transfer to the plate with bacon. If pot looks dry, add up to 2 tbsp (30 ml) vegetable oil.
4. Pat the ham hocks dry and brown them in the pot 2–3 minutes per side to develop color. Remove briefly to the plate.
5. Add the chopped onion, celery, and bell pepper to the pot and cook in the rendered fat over medium heat until softened, 6–8 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
6. Stir in the drained diced tomatoes, smoked paprika, Creole seasoning, bay leaves, and thyme; cook 1–2 minutes to meld flavors.
7. Add the sliced swamp cabbage and okra to the pot, then return the browned ham hocks, sausage, and reserved bacon. Pour in the chicken stock and Worcestershire sauce, scraping any browned bits from the bottom of the pot.
8. Bring the stew to a gentle simmer, reduce heat to low, cover, and simmer 45–60 minutes until ham hocks are very tender and the swamp cabbage has softened and taken on the stew flavor.
9. Remove the ham hocks and let cool slightly. Use forks to shred the meat, discarding bones and gristle, and return the shredded meat to the pot. Taste and adjust seasoning with salt and pepper; remove bay leaves and thyme stems.
10. To serve, spoon cooked rice into shallow bowls or a serving platter and ladle the swamp cabbage stew over the rice. Finish with a squeeze of fresh lemon juice if using and sprinkle with chopped parsley.