Yield: 6 Servings
|1 large||Head cabbage; cut into chunks|
|1 large||Onion; chopped|
|1||Bell pepper; chopped|
|2½ cup||Canned tomatoes|
|1||Meaty ham hock|
|1 teaspoon||Chili powder|
|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.
MRS. E.D. POLK
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .