North Carolina Boiled Pot


prep 0:20      


8 servings



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


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.

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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