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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Don't wait for New Years Day to try this recipe. Buddy Embanato (Northeast Louisiana tailgate guru) is responsible for this tasty treat. Ingredients:
1 head cabbage, chopped |
8 -10 ounces smoked ham hocks |
2 eggs (room temperature) |
1/2 cup parmesan cheese |
1/4 cup italian seasoned breadcrumbs |
1 teaspoon tony chachere's seasoning |
1/4-1/2 cup olive oil |
7 cups water |
Directions:
1. Place the chopped cabbage and smoked ham hocks in a medium stock pot and cover with water.
2. Use a slow boil to soften leaves of cabbage.
3. When done, drain and squeeze dry. Allow cabbage to cool before proceeding to next step.
4. In a mixing bowl combine the cabbage, egg, parmesan cheese, Tony Chachere's seasoning, & Italian bread crumbs.
5. Make into patties. Heat oil over medium heat in a medium size frying pan.
6. Fry the patties until golden brown on.
7. both sides.
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