To say this savoury creation is loosely based on traditional Irish corned beef and cabbage would be a great understatement. With a spice combination straight from New Orleans and the substitution of smoked pork shoulder in place of corned beef, there’s really not much left in common with the original. Give it a try with a dash of hot sauce to really bring it to life.
Time: 30 minutes
Serves: 4
Ingredients:
1 pound picnic ham (pork shoulder) – cubed to ½” 1 head cabbage – roughly chopped 2 onions – sliced 2 cups matchstick or coarsely grated carrots 2 cups chicken stock 2 teaspoons paprika ¼ teaspoon cayenne ¼ teaspoon fresh ground black pepper ½ teaspoon dried thyme ½ teaspoon dried oreganoPreparation:
Preheat a large pot over high heat then add the ham cubes and cook, stirring occasionally for four minutes.
Add the remaining ingredients, reduce the heat to medium-low and cook covered, stirring occasionally for fifteen minutes.
Remove from heat and serve.