Traditional Cabbage with Ham Hocks Recipe - Cuisine Noir
Wilbert Jones remakes Leroy Haynes' traditional cabbage with ham hocks that was a specialty dish on Chez Hayne’s menu in Paris for decades.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisinenoir.com.
Ingredients
- 3 ounces ham hock
- 2 tablespoons olive oil
- ½ medium size cabbage (sliced and cut into ½-inch thick strips)
- 1 tablespoon dried dill or 3 tablespoons fresh) (optional)
- ¼ teaspoon dried thyme or ½ teaspoon fresh (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ cup water
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