Ham Hock Cabbage Hash Recipes

HAM HOCK & CABBAGE HASH

Ham hock & cabbage hash image

A hearty bowl of comfort that's low fat and cheap to boot

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Yield Serves 5

Number Of Ingredients 7

Ingredients

1kg potato , unpeeled and cut into cubes
25g butter
½ Savoy cabbage , shredded
1 onion , thinly sliced
100ml low-sodium vegetable stock
175g ham hock, shredded
baked beans and your favourite sauce, to serve

Steps:

Cook the potatoes in a large pan of salted water until tender, drain, then allow to steam dry for about 3 mins.
Meanwhile, melt half the butter in a large non-stick frying pan, then throw in the cabbage and onion and fry for 2 mins. Add the stock and cook for 5 mins more until the veg is starting to soften. Stir in the ham and potatoes and push down in the pan to flatten slightly. Cook for 8 mins until the base is golden and crisp.
Heat the grill. Dot the remaining butter on top of the hash, then flash under the grill until golden and crisp. Serve with baked beans and brown sauce or ketchup, if you like.

Nutrition Facts : Calories 263 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.88 milligram of sodium

SMOKED HAM HOCK AND CABBAGE SOUP

Smoked Ham Hock and Cabbage Soup image

Got this recipe from an Amish neighbor years ago, but she doesn't remember where she got it. I have had this at the Hoss's steakhouse chain as an appetizer or with a big salad.This is more about the broth than the ham or cabbage. Be careful of the salt as some ham hocks can be very salty, but on the plus side they are available at any grocery store.

Provided by m s.7143

Categories Clear Soup

Time 2h15m

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon canola oil
4 smoked ham hocks
1 medium onion, chopped
1 large carrot, sliced
2 small celery ribs, 1 chopped. 1 left whole
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme leaves
1 bay leaf
5 cups green cabbage, chopped approx. 1 inch pieces
1 garlic clove, finely minced
1 (14 ounce) can beef broth
2 (10 3/4 ounce) cans beef consomme
3 (14 ounce) cans water
1 tablespoon red wine vinegar
1 tablespoon brown sugar
salt and black pepper

Steps:

Remove skin from smoked ham hocks.
In a large soup pot, heat oil over medium heat. Saute carrots, onions, chopped celery, oregano. thyme, bay leaf, and ham hocks until carrots are tender-about 10 minutes.
Add the cabbage, garlic, and black pepper, and saute 5 minutes longer or until cabbage is tender.
Add all the liquid and the whole stalk of celery and bring to a boil over high heat.
Reduce heat and simmer, covered for 1 1/2 hours.
Remove ham hocks and set aside to cool. Discard stalk of celery and bay leaf.
Skim some or all fat.
Remove meat from cooled ham hocks and add back into the soup.
Add brown sugar. Salt very carefully. Allow to heat fully and serve.
If you want it a little sweeter, add a little more brown sugar.

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