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CABBAGE AND SMOKED NECK BONES
INGREDIENTS:
2 to 3 lbs. Smoked Neck Bones, beef or pork
1 large head of cabbage (coarsely chopped)
1 teaspoon fresh ground Tellicherry black peppercorns
1 teaspoon Kosher salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon bacon fat
2 cups Chicken broth
7 cups water
1 Beef bouillon cube
In a medium to large pot, add smoked neck bones, water, chicken broth, salt,
black and red pepper, bacon fat and beef bouillon cube bringing to a
boil on high heat with lid on pot. Reduce heat to low and simmer
covered for about 3 hours until meat easily falls from the neck bones.
Debone the neck bones and add chopped cabbage and simmer for 30 minutes
until cabbage is tender. Adjust seasonings as needed.
Serve with fried cornbread, baked chicken, lima beans and/or your favorite
side dishes.
YIELD: 8 or more servings.
Recipe from our daughter Laura Porter who made this recipe a few weeks ago
and had to give it a try today 05-22-10, Bill aka Mickey Porter.
Below sequence pixs taken while preparing this recipe. Click on
thumbnails for a larger view:
I have an electric grinder but take notice of the ole coffee grinder
(mill) which still does a good job for coarse grinding peppercorns, etc.
Sometimes it is just plain fun and enjoyment going back in time! Bill aka
Mickey Porter 05-22-10. |
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