- 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:
One of the most popular styles of lager beers, Pilsners are very light in color and brewed using noble hops such as Saaz and Hallertauer. Average alcohol by volume: 4.0-5.5%
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Brown ales favor a maltier character over hops, and are usually slightly sweet on the palate. Average alcohol by volume: 4.0-7.0%
Trebbiano - or Ugni Blanc in France - produces a more neutral wine than any other grape. In Italy, it is part of the blend that creates Soave, as well as other wines.
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