Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Wash greens thoroughly and drain them by shaking off any excess water.
  2. Remove the very thick part of the stems from the greens and coarsely chop the leaves.
  3. Cut the cabbage into quarters and cut the core from the cabbage pieces.
  4. Coarsely chop the cabbage and set aside.
  5. Put the ham hocks and enough cold water to cover them in a large saucepan over high heat.
  6. Heat to boiling then reduce heat to simmering and cook hocks covered for 1½ hours.
  7. Stir in the chopped greens, salt, pepper, sugar and thyme then cook 30 minutes longer.
  8. Add cabbage and potatoes and cook for 30 minutes.

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