Creole cabbage
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Head cabbage; cut into chunks |
| 1 | large | Onion; chopped |
| 1 | Bell pepper; chopped | |
| 2½ | cup | Canned tomatoes |
| 1 | Meaty ham hock | |
| 6 | Whole allspice | |
| 3 | Bay leaves | |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| Potatoes; peeled and quartered (optional) | ||
Directions
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, .
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