Ham Hock and Cabbage Soup

Here’s a slow simmering all day soup that is sure to please the inner redneck-child is us all. From my ‘pork preservation’ book, its a shredded cabbage soup augmented with a small ham hock. Now, if you’re not used to buying such delicacies, make sure you buy a smoked ham hock. I have noticed that the local Met Foods by me is starting to sell un-smoked hocks. Personally I’ve never heard of un-smoked hock, but there they are… all pink and colorful. Perhaps, I’ll pick up one of these and smoke it myself, but that’s a task for another day. Meanwhile, on with the soup…

Here’s what you’ll need:

  • 3 tbsp bacon fat
  • 1 large onion chopped
  • 2 celery ribs chopped
  • 2 carrots chopped
  • 2 garlic cloved minced
  • 1 small head of green cabbage shredded
  • 1 medium smoked ham hock
  • 1 tsp rosemary
  • 2 bay leaves
  • Salt pepper Tabasco to taste

Sauté onion, celery, carrot, garlic w bacon about five minutes. Add cabbage sauté about five minutes. Nestle ham hock in the cabbage. Add remaining ingredients plus enough water to just cover. Bring to a boil, skim scum off the top, reduce heat, simmer about two hours till ham is tender. Remove ham hock, discard skin and fat, chop the remaining meat and return it to the soup… stir well and serve.


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