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