Cabbage And Smoked Neck Bones

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 freshly ground black peppercorns (Tellicherry)
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.

NOTE: It is much easier to use a pressure cooker for 30 minutes to cook the neck bones.

Serve with fried cornbread, baked chicken, lima beans and/or your favorite side dishes.

YIELD: 6 or more servings.

Recipe from our daughter Laura Porter who made this recipe a few weeks ago and had to give it a try on 05-22-10. Below sequence pixs of recipe on 05-22-10 and above cabbage and neck bones done on 03-26-13 and have made this recipe numerous times since 2010.

Below sequence pixs taken while preparing this recipe on 05-22-10. Click on thumbnails for a larger screen 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!

Web published by Bill aka Mickey Porter on 05-22-10 with updated plated pixs added on 03-26-13.

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