Creole cabbage

Yield: 6 Servings

Measure Ingredient
1 large Head cabbage; cut into chunks
1 large Onion; chopped
1 \N Bell pepper; chopped
2½ cup Canned tomatoes
1 \N Meaty ham hock
6 \N Whole allspice
3 \N Bay leaves
1 teaspoon Chili powder
1 teaspoon Salt
½ teaspoon Pepper
\N \N Potatoes; peeled and quartered (optional)

Combine all ingredients in a Dutch oven or heavy saucepan and cook, covered, until cabbage is tender (about 1-½ hours). Peeled and quartered potatoes may be added for the last 20 minutes of cooking time. When cabbage is done, remove the ham from the bone, cut into bite-sized pieces and serve with the cabbage. Remove allspice and bay leaves before serving. May be served in soup plates or bowls. Yield: 6 servings.


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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