Country Cabbage And Potatoes Recipe – Back To The Simple Basics

My ancestors were simple, country people who worked the land, grew beautiful crops, raised animals, had lots of children and cooked wonderfully satisfying meals. I still marvel at how the women would chop wood, stoke the fire, and then kill, cook and serve the chicken. It was just another day in the kitchen for these strong women. Well, I’m not chopping wood, stoking a fire or killing a chicken today, but I am serving a country meal.

Cabbage has always been on Alyssa’s “food hate” list. I have often joked with her that she must have been switched at birth because MY CHILD would surely love cabbage! I have tried making cabbage so many different ways over the years in an effort to find a recipe that Alyssa would like and I had nearly quit trying until I cooked it like this…

 

Country Cabbage And Potatoes Recipe

Cooking country cabbage and potatoes is very easy! Start by slicing an onion.

Place the slices of onion in the bottom of a large pot.

Now I will reveal the ingredient that changed the flavor of the dish enough that Alyssa actually enjoyed eating the cabbage!

Drum roll!

If you are a vegetarian, this next photo will gross you out.

Well, even if you aren’t a vegetarian it still might gross you out.

Smoked pork hocks from Smithfield, Virginia.

A pork hock, also called a ham hock or pork knuckle, is the joint between the tibia-fibula and the metatarsals of the foot, where the foot was attached to the hog’s leg. I admit it doesn’t look pretty, but this smoked pork hock is packed with flavor.

Place the hock in the center of the pot on top of the sliced onions.

Now I will completely take your mind off the pork hock.

Isn’t this cabbage so beautiful? This is going to sound silly, but I always think the frilly leaves of the cabbage wrapped around a round base looks like a chubby baby face wearing a bonnet. Okay, forget I told you that because it sounds very, very silly!

Peel the outer leaves off.

The head of cabbage has a core. This needs to be removed.

Cut the cabbage head into quarters.

Remove the cabbage core from each of the cabbage sections. I find it easier to remove the core this way than trying to dig it out of the head of cabbage. It is much neater this way too.

Rinse the cabbage under cold water and place the pieces around the pork hock in the pot.

Scrub the potatoes under cold water and add them to the pot on top of the cabbage.

Add enough water in the pot to cover cabbage. I added one teaspoon of salt. I know it isn’t a lot of salt, but the smokey flavor compensated for the lack of salt.

The water doesn’t have to cover the potatoes, but it should cover all the cabbage.

Put a lid on the pot and cook on medium low. You want it to bubble slightly. If you have it bubble too hard, it will rip the cabbage leaves apart and leave you with mush.

Just keep an eye on the cabbage and potatoes while they are cooking and add more water if it gets too low.

Finally the cabbage and potatoes are finished, so I took a nice bowl full outside.

If you make this recipe, you will find that the potatoes are tender…really, really tender and they have absorbed the smokey flavor of the pork hock.

The cabbage leaves are also tender, earthy and taste like country cooking.

Yes, the meal is delicious.

I enjoyed eating earthy vegetables while being outside with things that are growing and green.

The broth is so rich and satisfying.

With each bite, I thought about all the women in my family who had cooked cabbage. I wonder if they ever sat outside, ate alone and just thought about life.

Mmmmmm…It has been a long time since I’ve eaten a potato because I steer clear of most carbohydrates. Today, however, I’m going to eat my potatoes.

This is so delicious. I’m so glad that Alyssa likes this Country Cabbage And Potatoes Recipe. Who knew that a smoked pork hock would have that much influence on her taste buds!

I’ll happily share some with you too. Do you like the skin on the potatoes? I love it.

Country Cabbage And Potatoes Recipe

Ingredients:

1 medium onion, sliced
1 smoked pork hock
1 head of cabbage
8 red potatoes
1 teaspoon salt
water

Directions:

Slice the onion. Place the slices of onion in the bottom of a large pot. Place the smoked pork hock in the center of the pot on top of the sliced onions.

Peel the outer leaves off of a large head of cabbage. Cut the cabbage head into quarters and remove the core. Rinse the cabbage under cold water and place the pieces around the pork hock in the pot.

Scrub the potatoes under cold water and add them to the pot on top of the cabbage.

Add enough water in the pot to cover cabbage. I added one teaspoon of salt. I know it isn’t a lot of salt, but the smokey flavor compensated for the lack of salt. The water doesn’t have to cover the potatoes, but it should cover all the cabbage. Put a lid on the pot and cook on medium low. You want it to bubble slightly. If you have it bubble too hard, it will rip the cabbage leaves apart and leave you with mush. Just keep an eye on the cabbage and potatoes while they are cooking and add more water if it gets too low.

Cook on medium low (slow bubbles) until the largest potato is soft. Test by sticking a knife through the middle. I cooked my cabbage for two hours. Serve hot in bowls. Great with cornbread.