FCFWORLD Dutch Oven Cooking

Cabbage and Hocks 2 heads of cabbage cored and wedged. 8 Medium red or white spuds cleaned and quartered 2 Medium white onions quartered 2 ham hocks ( 1 lb. of bacon can be substituted) 1 Bay leaf Preparation: 1. In a 14" Dutch oven or large covered pot 2. Put 21/2 Quarts water 3. Make vertical cuts to bone through skin of hocks or cut bacon slices in half and add to the pot. 4. Bring to a boil and cook till hocks or bacon is tender. 5. Add cabbage, potatoes, and onion with a bay leaf to pot. 6. Boil till vegetables are tender. Salt and pepper to taste, Serve with Corn Bread Submitted by: Terry "Skinnur" Hall Back to Dutch Oven cooking