Broiled Ham Hock with Braised Cabbage


  • 1 tablespoon balsamic vinegar
  • 1 pound savoy or white cabbage, finely sliced (about ½ large head)
  • 2 bay leaves
  • 1 small bunch parsley
  • 1 large carrot, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 onion, roughly chopped
  • + 5 more ingredients
    • 4 pounds bone-in ham hocks
    • Kosher salt and freshly ground black pepper
    • 6 tablespoons olive oil
    • 1 teaspoon white or red wine vinegar
    • 2 tablespoons dijon or whole grain mustard

1 Combine mustard and vinegar in a small sealable container. Add 1/2 cup olive oil. Seal container and shake vigorously to emulsify. Season to taste with salt and pepper then set aside. 2 Add ham hocks, onion, celery, carrot, parsley, and bay leaves to a large saucepan. Cover with wate...

View full recipe at SpringPad


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