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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 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; bring 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 today 05-22-10, Bill aka Mickey Porter. |
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