- Prep time
- 1 hour PT1H
- Cook time
- 1½-2 hours PT2H
- Approx. 4 quarts
- 1 ham hock
- 1 lb. Linguica (Portuguese sausage)
- 1 yellow onion, diced
- 3 potatoes, cut into 12 wedges each
- 1 head cabbage, quartered
- 2 cans stewed tomatoes
- 1 can tomato sauce
- 2 carrots, diced
- 1 can kidney beans
- 2 tablespoons kosher or sea salt
- 2 quarts water
Cover a ham hock with 2 quarts water in large pot and let simmer until meat on hock can be pulled off easily. Remove hock and pull meat. Return meat to water. Add other ingredients and cook on low heat for 1½-2 hours. Taste; adjust seasoning if necessary.
Techniques used in this recipe:
- simmer (I)
- simmer (I): to maintain the temperature of a liquid just below boiling.
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