Try this Soul Food Cabbage recipe
- Carbohydrate 1.45079825263306 g
- Cholesterol 0 mg
- Fat 0.043223312955733 g
- Fiber 0.184885909185404 g
- Protein 0.238957340796923 g
- Saturated Fat 0.00650706970612047 g
- Serving Size 1 1 Serving (19g)
- Sodium 0.51355264049492 mg
- Sugar 1.26591234344766 g
- Trans Fat 0.0345513205126314 g
- Calories 6 calories
Step-by-step
- Place the smoked ham hocks into the slow cooker.
- Add in the celery, onions, bell pepper, and garlic.
- Pour in the water, then put the lid on the slow cooker.
- Cook on high for 4 hours.
- After the 4 hours, add in the cabbage, then sprinkle in the black pepper ( and any seasonings that you may wish to add).
- Let cook for an additional one hour.
- Serve and enjoy!
Adding the shredded green cabbage during the final hour of cooking prevents the leaves from turning into an unpalatable mush while absorbing the rendered pork fat. Slow-cooking the smoked ham hocks for four hours first breaks down the collagen in the tough connective tissue, yielding a rich, deeply savory broth that seasons the vegetables thoroughly. Piercing the thickest part of the meat with a fork or checking that it easily pulls away from the bone indicates when the base is ready for the greens.
Batch cooking this dish requires careful attention to storage because brassicas degrade rapidly in quality over extended refrigeration. Storing the cooked cabbage in an airtight container for up to three days preserves its integrity, though freezing extends this window to three months provided you leave enough headspace for liquid expansion.
Reheat frozen portions gently on the stovetop over medium-low heat rather than using high microwave power, which causes the cellular walls of the cabbage to burst and release excess water.
