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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 3 each ham hocks -- meaty
10 cups cabbage -- cut into
1/2 teaspoon salt
1/2 teaspoon pepper -- or
more to taste
1/2 cup diced onion
4 each sausage links -- cut
into bite-size chunks
1/2 cup dry white wine --
(optional -remove 4g carbs
if not using)
1/2 stick butter
2 cloves garlic -- peeled
and minced
1/2 teaspoon crushed red
pepper -- flakes
water to cover hocks
How To Prepare: Put hocks in a large kettle
and cover with water. Bring
to a boil, reduce
heat and simmer 20
minutes or until the meat
starts falling off the bone.
Remove the hocks and let
cool. Add the remaining
ingredients to the water
and cover. (You want the
cabbage covered at least
3/4 of the way with
broth - so add more water if
necessary to get this level.
You can add 2 cans
chicken broth at this time of
you want this for soup).
Simmer over low
heat until cabbage is
tender(about 20 minutes).
When cooled enough,
cut the meat off the hocks
and add back to the pan of
simmering cabbage.
You can serve this drained
or with the broth as a soup.
I know this seems
pretty high carb - but it
makes a lot and it freezes
Number of Servings: 10
Carbs per serving - include all nutritional information if known: 60g carbs total
Effort (Easy, Average, Difficult): Easy

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