North Carolina Boiled Pot
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Ingredients
| 2 | ham hocks | | 1/4 tsp. | hot red pepper | | 2 | onions, sliced | | 6 | carrots, cut into chunks | | 6 | potatoes, quartered | | 3 heads | cabbage | | 8 | ears corn, shucked |
Cornmeal Dumplings
| 1 cup | water | | Ground cornmeal | | 1 cup | pancake flour | | 1/2 tsp. | salt | | 1 tsp. | sugar |
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Instructions
In a large pot boil ham hocks in water to cover until tender. Add pepper, onions, carrots and potatoes. Cook for 20 minutes. Cut cabbage into wedges; add to pot and cook for 10 minutes. Add ears of corn and cornmeal dumplings. Cover and simmer for 20 minutes.
Dumplings:
Mix ingredients using only enough cold water so mixture can be molded in hand. Pat into flat round cakes about two inches in diameter and one-half inch thick. Drop into pot on top of ham hocks and vegetables. Cover and simmer for 20 minutes.
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