Country Cabbage And Potatoes Recipe – Back To The Simple Basics

by Sherry Riter in Cooking  ,Food,Recipe,Vegetable

A perfect meal: Country Cabbage and Potatoes

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.

Sliced onion

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

sliced onions in bottom of 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.

smoked pork hocks

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.

use just one of the smoked pork hocks

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

put the smoked pork hock in pot with 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.

large head of cabbage

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

cabbage core

Cut the cabbage head into quarters.

quarter the cabbage

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.

remove the cabbage core

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

put quartered cabbage pieces in pot

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

place potatoes on top of 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.

add enough water to cover cabbage

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

the water doesn't have to cover the potatoes

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.

put a lid on the pot

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

sweating and cooking

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

cabbage and potatoes are finally finished

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 potatoes are tender

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

the cabbage leaves are tender

Yes, the meal is delicious.

the broth is flavorful

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

earthy potatoes

The broth is so rich and satisfying.

Oh my goodness! The cabbage is so delicious!

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.

Country cabbage and potatoes

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.

Country cabbage and 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.

You gotta try a bite of my country cabbage and potatoes

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.

 

The Redhead Riter
 

 
 

This post was written by...

Sherry Riter is also known as The Redhead Riter. Sherry is witty, intelligent and addictive as she writes about cooking, family, marriage, failures, blogging tips, art, humor, inspiration, travel, PTSD and aging. Her goal is to inspire, motivate, educate and to make her audience laugh. Sherry embraces being a redhead and helps others to see the redhead point of view…"In some eras redheads were worshipped while others thought us witches. Personally, I like the former and think every day is 'Love a redhead day!'" She can also be found on Facebook, Google+, Pinterest, StumbleUpon, Linkedin, tweeting as @TheRedheadRiter and you can subscribe to her free blog feed.



{ 6 comments… read them below or add one }

1 Skip_D May 10, 2012 at 1:35 am

Yum! One of my very favorite dishes! …& I don’t even dislike the look of the pork hocks! I make the meal the way my mother made it – her ancestry was Alsacian rather than country, but that dish is pretty universal… & scrumptious! The only difference in the way we make it is with the addition of carrots, cut into large pieces.

I’m so hungry now!!! 😀

Reply

2 The Redhead Riter May 10, 2012 at 2:23 am

Well Skip, I have some in the refrigerator if you want to come over. LOL LOL

Reply

3 Stéfan May 10, 2012 at 8:45 am

Yum. I too love cabbage.

Reply

4 The Redhead Riter May 10, 2012 at 8:50 am

Stéfan 🙂

Reply

5 mom May 10, 2012 at 12:40 pm

LOL Who knew a cabbage would bring you so much pleasure?!

I will tell you, as a country girl, I never saw any one keep the “pot liquor”. I laughed out loud. That usually went down the drain. Great job! Love you bunches.

I have a lot more of those country dishes when you are ready. One of my favorite dishes mom cooked was fried potatoes with homemade biscuits and sliced tomatoes. There always was homemade preserves to go on the biscuits. Also home made butter which the only kind I like. The other favorite was large lima beans cooked in salt pork with tomatoes (home canned tomatoes) were the best and with homemade biscuits.

Well enough of this! Have a good day. You make me hungry! lol

Reply

6 The Redhead Riter May 10, 2012 at 12:51 pm

Mom,

“That usually went down the drain.” Why waste a good thing? I never put it down the drain.

“I have a lot more of those country dishes when you are ready” I think I have all your recipes and got them a long time ago. I also changed some of them – like this cabbage 🙂

“You make me hungry!” Good! You need to gain some weight!

Reply

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