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Prep Time: 10 Minutes Cook Time: 160 Minutes |
Ready In: 170 Minutes Servings: 12 |
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A healthy, delicious and filling traditional Portuguese dish passed down from my grandmother. Ingredients:
1 ham hock |
1 (10 ounce) linguica sausage, sliced |
1 onion, minced |
2 quarts water |
4 potatoes, peeled and cubed |
2 celery rib, chopped |
2 carrots, chopped |
1 (15 ounce) can stewed tomatoes |
1 (8 ounce) can tomato sauce |
1 clove garlic, minced |
1/2 head cabbage, thinly sliced |
1 (15 ounce) can kidney beans |
Directions:
1. Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.
2. Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally.
3. Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.
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