Cabbage and Hamhock Gumbo Recipe

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Even folks who don't care for cabbage will be won over by this flavorful gumbo. Serve it over rice or on its own as a thick, satisfying soup.
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  • 1 cup vegetable oil
  • 1 cup flour
  • 1 1/2 cups onion - chopped
  • 1 cup celery - chopped
  • 1 green bell pepper - seeded and chopped
  • 1/2 cabbage - julienned
  • 2 pounds smoked ham hocks
  • 1/4 teaspoon cayenne pepper
  • 3 bay leaves
  • 7 cups chicken stock or broth
  • 12 ounces beer - any variety
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon garlic powder
  • 2 tablespoons parsley - fresh and chopped
  • 1/2 cup green onions - chopped
  • 1 tablespoon filé powder - optional
  • 4 cups white rice - cooked
Container:Large dutch oven
45 mins
3 hrs
4 hrs
  • Combine the oil and flour in an enameled dutch oven over medium heat.
  • Stirring continuously for 20-25 minutes or until it turns to a dark brown roux color.
  • Add the onions, celery and green pepper.
  • Continue to stir for 5 minutes.
  • Add the cabbage and sauté and stir for another 5 minutes.
  • Add the hamhocks, cayenne and bay leaves.
  • Stir to combine.
  • Add the stock, beer, Old Bay Seasoning and garlic powder.
  • Stir until well combined and bring to a boil. Then reduce heat to a simmer.
  • Cook uncovered for 2 1/2-3 hours, stirring occasionally.
  • Skim any fat that rises to the surface.
  • Remove the bay leaves and the ham hocks.
  • Set aside the ham hocks and when cool enough to handle, cut off any meat to add back into the stew.
  • Discard the bones and skins.
  • Remove gumbo from the heat.
  • Stir in parsley and green onions.
  • Add filé powder if desired.
  • Serve in deep bowls over cooked rice.
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