Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds mustard greens
- 2 pounds green cabbage
- 3 ham hocks smoked
- 3 quarts water
- 1 tablespoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1 teaspoon thyme leaves
- 4 medium potatoes peeled and cut into quarters
Directions
Wash greens thoroughly and drain them by shaking off any excess water.
Remove the very thick part of the stems from the greens and coarsely chop the leaves.
Cut the cabbage into quarters and cut the core from the cabbage pieces.
Coarsely chop the cabbage and set aside.
Put the ham hocks and enough cold water to cover them in a large saucepan over high heat.
Heat to boiling then reduce heat to simmering and cook hocks covered for 1½ hours.
Stir in the chopped greens, salt, pepper, sugar and thyme then cook 30 minutes longer.
Add cabbage and potatoes and cook for 30 minutes.
Category:Cathy's Recipes
Category:Mustard greens Recipes
Category:Green cabbage Recipes
Category:Ham Hock Recipes
Category:Potato Recipes