Ham hocks and cabbage?

Question

Has anyone ever made smoked hocks and cabbage, I want to make some for dinner but don't know how long to cook.

Please Help?

Do I cook them at the same time or seperate. I've heard that cabbage only takes a few minutes to cook, but my sister cooks hers for an hour. Anybody else do this?

Answer 1

Your sister is doing it right. Smoked ham hocks are fully cooked, so you don't have to let it stew for hours and hours. I'd put the ham hocks in boiling water for half an hour and then add the cabbage for the last hour of cooking.
Mmm, that sounds good! Mind if I come over to your place for dinner? I'll bring some potatoes to roast...

Answer 2

Ham hocks should cook for 4 to 6 hours. Cabbage, however, only needs 15 to 20 minutes.

If you cook the ham hocks for 5 hours, with parsley, celery seeds, bay leaf, black pepper and seasoned salt, and then when the liquid is mostly gone add cabbage that has been cut into pieces, you can mostly steam the cabbage for 15-30 minutes and it will absorb all the flavorful liquid from the ham hocks.

This will be delicious.

Anything involving huge amounts of water and cabbage and cooking the cabbage until it turns into wilted, wrinkled goo won't taste so good or give good mouthfeel.

Answer 3

I've never specifically made cabbage with hocks before but I've used them for all kinds of soups and bean recipes. They pretty much always boil about an hour before adding other ingredients... as the dog sits and anxiously awaits the bone. After the hock has boiled an hour-- add the cabbage for 20 minutes or so. I think they'd be mush after an hour.

Answer 4

What I like to do is at around 7 or 8 am in the mourning, I put about 4 heads of cabbage in the crock pot with the ham-hocks. I like to mix chicken broth with the water and fill to the top leaving about 1inch of space, and then put on low and cook about 6-8hrs. Or if I am cooking it on high for about 4hrs.

Answer 5

Try thiMISSOURI BEAN DINNER

3-4 lbs. smoked ham hocks
6-7 c. water
1 lg. onion, halved & sliced thin
1 lb. great northern beans
1 sm. head cabbage, 1 1/2 lbs.
4 med. size potatoes, peeled & cut
6 med. sized carrots, cut in 2" pieces
2 tsp. salt
1/8 tsp. pepper
1/4 c. chopped fresh parsley

In large Dutch oven cover and bring to boil ham hocks, water and onion. Reduce heat and simmer 45 minutes. Bring liquid to a boil again and add beans slowly, cover and reduce heat to simmer for 1 1/2 to 2 hours. Add more water if necessary. Cut cabbage into thin wedges 1" thick, leaving just enough of core to hold wedge together. Stir potatoes, carrots, salt and pepper into beans and lay cabbage wedges on top. Cover and cook 30 minutes longer until vegetables are tender. Remove cabbage, stir in parsley. Taste and add more seasonings if desired.
s one.... taste great and my family loves it.

Answer 6

hey im from the deep south and thats definately a southern favorite. the hocks take longer because you have to let them get tender in order to eat them. cook the hocks for about an hour and a half . make sure the water is boiled down to about and inch and a half . wash and cut your cabbage . turn the heat on low . put the cabbage in and put a lid on . let them steam for 20 minutes . remember to let them steam. salt to taste because remember the hocks are smoked. enjoy.

Answer 7

Crock Pot Ham And Cabbage

Answer 8

Ham And Cabbage Crock Pot

Answer 9

I like to cook the ham for a little bit by itself then turn the heat down, add the cabbage and cook over very low heat for several hours. This gives it a really good smoky flavor, and the flavors are melded together very well. Add plenty of salt and pepper too :)

Answer 10

This is a good one and should answer all your questions.

Cabbage and Ham Hock Gumbo

Ingredients
1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
4 cups Savoy cabbage, julienned
2 pounds smoked ham hocks
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
7 cups chicken stock
2 tablespoons chopped parsley
1/2 cup chopped green onions
1 tablespoon file powder

2 cups cooked white rice

Directions
Combine the oil and flour in a large cast-iron or enameled cast-iron
Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown
roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to
5 minutes, or until wilted. Add the cabbage and continue to saute for 2 minutes. Add the ham hocks,
salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the stock. Stir
until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium to
low. Cook, uncovered, stirring occasionally, for 2 1/2 hours. Skim off any fat that rises to the
surface. Continue to simmer for 30 minutes. Remove from the heat . Stir in the parsley, green
onions, and file powder. Remove the bay leaves and ham hocks. Shred the meat from the hocks and
place the meat back into the gumbo. Serve in deep bowls with the rice.