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Cajun and Creole   -   Ham Hock And Cabbage Soup   adapted from Emeril Lagasse

Description
Ingredients
  • 1 Tablespoon Olive Oil
  • 1/2 Pound Bacon -- Chopped
  • 1 Pound Smoked Ham -- Cubed
  • 1 Medium Onion -- Chopped
  • 2 Medium Carrot -- Chopped
  • 1 Head Cabbage -- Chopped
  • 3 Cloves Garlic -- Chopped
  • 2 Medium Bay Leaf
  • Salt And Pepper -- To Taste
  • 1/4 Teaspoon Cayenne
  • 4 Cups Chicken Broth
  • 5 Large Red Potatoes -- Cubed
Directions Saute bacon in oil, until crisp. Add ham, onions and carrots. Cook for 5 minutes. Add cabbage, garlic, bay leaves, salt, pepper and cayenne. Simmer for 5 minutes. Add broth and simmer uncovered for 30 minutes. Add potatoes and simmer for 30 more minutes. Remove bay leaves and serve.
Serves 4
Time to Make 0:00



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