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Ham Hocks and Cabbage

Recipe By :Dottie

3 each ham hocks -- meaty
10 cups cabbage -- cut into chunks
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

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 well.

2010 Calories (kcal); 150g Total Fat; (68% calories from fat); 94g Protein; 60g Carbohydrate; 518mg Cholesterol; 2637mg Sodium

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