<-----googlescript--->

Creole Cabbage



  • Prep Time: N/A
  • Cooking Time: N/A

Creole Cabbage

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Combine all ingredients in a Dutch oven or heavy saucepan and cook,
covered, until cabbage is tender (about 1-1/2 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

Ingredients:

1 lg Head cabbage; cut into
-chunks
1 lg Onion; chopped
1 Bell pepper; chopped
2 1/2 c Canned tomatoes
1 Meaty ham hock
6 Whole allspice
3 Bay leaves
1 ts Chili powder
1 ts Salt
1/2 ts Pepper
Potatoes; peeled and
-quartered (optional)

Serves:

6 Servings
Flag as inappropriate