Marcelle's Mama's Ham Hock and Cabbage Soup ingredients
Makes 8 main course servings1 Tbsp vegetable oil
1/2-lb bacon, chopped
1 ham hock, about 1-lb
1 cup chopped onions
1 cup chopped carrots
6 cups chopped cabbage, about 1.5-lbs
3 Tbsp chopped garlic
2 bay leaves
1/2 tsp freshly-ground black pepper
1.5 tsp salt
1/4 tsp cayenne pepper
4 cups Chicken Broth
3 cups peeled and cubed red potatoes, about 1-lb
DirectionsHeat the oil in a large deep pot over High heat; add the bacon and fry until it is slightly crisp. Add the ham hock, onions and carrots; cook until the onions are slightly wilted, about 2 minutes.
Add the cabbage, garlic, bay leaves, black pepper, salt and cayenne. Cook until the cabbage is slightly wilted, about 4 minutes. Pour in the broth and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 30 minutes. Add the potatoes; cover and cook until the cabbage and potatoes are soft and tender, about 1 hour.
Remove the ham hock from the soup; pick off the meat and add it to the soup. Skim off any fat that has risen to the surface and remove the bay leaves.
Serve warm in large bowls.
Marcelle Bienvenu's mother's recipe is published in Emeril Lagasse and Marcelle Bienvenu, Louisiana Real and Rustic (New York: William Morrow & Company, Inc, 1996), 53.
Page Last Updated 20 April 2015