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Ingredients:
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Vegetable oil
Bacon, cut into 1 -inch pieces
Ham hock
Onions, chopped
Freshly ground black pepper
Salt
Garlic, sliced
Cabbage, cleaned and coarsely chopped
Butter
Water
Chili Seasoning mix |
1 tablespoon
350g
450g
2 cups
½ teaspoon
½ teaspoon
¼ cup
2kg
4 tablespoons.
4 cups
1/2 teaspoon |
Method:
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Heat the oil in a Dutch oven over high
heat. Fry the bacon until crisp. Add the ham hock, onions, pepper, and
salt. Cook, stirring often, for 2 minutes.
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Add the garlic, cabbage, butter, and
water. Cover the pot and cook until the cabbage begins to wilt, 8 to 10
minutes. Reduce the heat medium and give the mixture a couple of stirs
without disturbing bottom of the pot.
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Cover and cook for about 30 minutes, or
until the cabbage is soft. Remove the lid and stir, scraping the bottom
of the pot and mixing well. Cook, uncovered, for about 30 minutes.
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Remove the ham hock. When cool enough to
handle, pick the meat off the bones and pieces to the pot. Add the rub,
stir, and remove from the heat.
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Serve immediately.
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