Carbs: 60 grams carbs total
3 each ham hocks — meaty
10 cups cabbage — cut into chunks
1/2 teaspoon salt
1/2 teaspoon pepper — or more to taste
1/2 cup diced onion
4 each sausage links — cut into bite-size chunks
1/2 cup dry white wine — (optional -remove 4g carbs if not using)
1/2 stick butter
2 cloves garlic — peeled and minced
1/2 teaspoon crushed red pepper — flakes
water to cover hocks
How to Prepare:
Put hocks in a large kettle and cover with water. Bring to a boil, reduce heat and simmer 20 minutes or until the meat starts falling off the bone. Remove the hocks and let cool. Add the remaining ingredients to the water and cover. (You want the cabbage covered at least 3/4 of the way with broth – so add more water if necessary to get this level.
You can add 2 cans chicken broth at this time if you want this for soup. Simmer over low heat until cabbage is tender (about 20 minutes).
When cooled enough, cut the meat off the hocks and add back to the pan of simmering cabbage. You can serve this drained or with the broth as a soup. It makes a lot and it freezes well.