Recipe

Cabbage And Ham Salad Recipe

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Ingredients

Directions

Step #1 Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Step #2 mix the oil & flour in a large cast-iron or enameled cast-iron Dutch oven, over med-heat/flame.
Step #3 Stirring slowly & constantly for 20 to 25 mins, make a dark brown roux, the color of chocolate.
Step #4 Add the onions, celery, & bell peppers & continue to stir for 4 to 5 mins, or until wilted.
Step #5 Add the cabbage & continue to saute for 2 mins.
Step #6 Add the ham hocks, salt, cayenne, & bay leaves.
Step #7 Continue to stir for 3 to 4 mins.
Step #8 Add the stock & Emeril's Essence.
Step #9 Stir until the roux mixture & stock are well mixd.
Step #10 Bring to a boil, then reduce heat to medium-low.
Step #11 Cook, uncovered, stirring every once in awhile, for 2 1/2 hrs.
Step #12 Skim off any fat that rises to the surface.
Step #13 Continue to simmer for 30 mins.
Step #14 remove this from the heat.
Step #15 stir in the the parsley, green onions, & file powder.
Step #16 Remove the bay leaves & ham hocks.
Step #17 Shred the meat from the hocks & place the meat back into the gumbo.
Step #18 Serve in deep bowls with the rice.
Step #19 This recipe yields 4 servings.
Step #20 --.
Enjoy the Cabbage And Ham Salad recipe