Recipe By : Tootie Dennis and Family
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables And Side Dishes
Amount Measure Ingredient -- Preparation Method
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1 medium head green cabbage
1 bunch carrots
8 new potatoes
2 lbs corned beef or smoked ham hocks
1/4 teaspoon celery seed
1/4 teaspoon pepper
8 small onions
2 green peppers
1 teaspoon salt
1/2 teaspoon paprika
Wash and cut cabbage in 6 to 8 sections. Scrape carrots and potatoes.
Cut peppers in quarters. Let vegetables stand in cold water. Boil
corned beef or ham hocks until well done. Be sure there is not over 2
cups of water left in the pot with the meat. Add vegetables to meat.
Sprinkle onions and all vegetables with salt, pepper, paprika and
celery seed. Boil no longer than 1/2 hour. When potatoes and carrots
are done, your cabbage will be ready to eat. Place vegetables and
meat attractively on a large platter. Sprinkle with fresh chopped
parsley, and serve with cornbread. You can add whole fresh tomatoes
in the last 10 minutes for color. You can substitute sting beans for
cabbage.
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NOTES : Tootie Notes: This is just wonderful with tomatoes cornbread.
I believe I posted that recipe a few months ago.
