Cabbage and Hamhock Gumbo Recipe
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Even folks who don't care for cabbage will be won over by this flavorful gumbo. Serve it over rice or on its own as a thick, satisfying soup.
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1 cup vegetable oil
1 cup flour
1 1/2 cups onion - chopped
1 cup celery - chopped
1 green bell pepper - seeded and chopped
1/2 cabbage - julienned
2 pounds smoked ham hocks
1/4 teaspoon cayenne pepper
3 bay leaves
7 cups chicken stock or broth
12 ounces beer - any variety
1 tablespoon Old Bay seasoning
1 tablespoon garlic powder
2 tablespoons parsley - fresh and chopped
1/2 cup green onions - chopped
1 tablespoon filé powder - optional
4 cups white rice - cooked
:Large dutch oven
Combine the oil and flour in an enameled dutch oven over medium heat.
Stirring continuously for 20-25 minutes or until it turns to a dark brown roux color.
Add the onions, celery and green pepper.
Continue to stir for 5 minutes.
Add the cabbage and sautÃ© and stir for another 5 minutes.
Add the hamhocks, cayenne and bay leaves.
Stir to combine.
Add the stock, beer, Old Bay Seasoning and garlic powder.
Stir until well combined and bring to a boil. Then reduce heat to a simmer.
Cook uncovered for 2 1/2-3 hours, stirring occasionally.
Skim any fat that rises to the surface.
Remove the bay leaves and the ham hocks.
Set aside the ham hocks and when cool enough to handle, cut off any meat to add back into the stew.
Discard the bones and skins.
Remove gumbo from the heat.
Stir in parsley and green onions.
Add filÃ© powder if desired.
Serve in deep bowls over cooked rice.
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