Beef / Pork

pork hocks and cabbage takes several minutes to prepare.

pork hocks and cabbage takes several minutes to cook.

pork hocks and cabbage makes 3 servings.

The ingredients for pork hocks and cabbage are:

2 serving Pork ham hocks cooked (by DEEYOUCANDOIT)
3 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots)
2 stalk, large (11"-12" long) Celery, raw
.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
.5 head, medium (about 5-3/4" dia Cabbage, fresh
4 cup (8 fl oz) Chicken Broth
2 clove Garlic

Here is how you make pork hocks and cabbage:

1Add butter or bacon fat to a large frying pan over medium-high heat. Sear all sides of the pork hock.2Add onion, carrot and garlic to the bottom of a slow cooker. Place pork, fat side up, on top of the veggies.3Pour broth and add enough water to cover the meat about half way.4Sprinkle with salt and pepper.5Cook on high for 6 hours.6Once meat is cooked, remove for the slow-cooker and strain the broth (set veggies aside).7Add chopped cabbage to a large pot. Pour reserved broth and add enough water so the cabbage is covered.8Bring to a boil, then simmer the cabbage for about 12 minutes.9Remove the bones and fat from the pork hock and shred the meat, it should fall apart easily.10To serve, add carrots, cabbage and meat to a bowl and pour a bit of the broth from the cooked cabbage on top.Serving Size: 3 Number of Servings: 3Recipe submitted by SparkPeople user ERIEBREEZE2010.

The nutritional information for pork hocks and cabbage is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 194.0

• Total Fat: 9.0 g
• Cholesterol: 43.6 mg
• Sodium: 1,451.3 mg
• Total Carbs: 16.4 g
• Dietary Fiber: 5.6 g
• Protein: 14.4 g