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Creole Cabbage

1 lg Head cabbage; cut into chunks
1 lg Onion; chopped
1 Bell pepper; chopped 2 1/2 c Canned tomatoes
1 Meaty ham hock
6 Whole allspice
3 Bay leaves
1 ts Chili powder
1 ts Salt
1/2 ts Pepper
Potatoes; peeled and quartered (optional)


Combine all ingredients in a Dutch oven or heavy saucepan and cook, covered, until cabbage is tender (about 1-1/2 hours). Peeled and quartered potatoes may be added for the last 20 minutes of cooking time. When cabbage is done, remove the ham from the bone, cut into bite-sized pieces and serve with the cabbage. Remove allspice and bay leaves before serving. May be served in soup plates or bowls. Yield: 6 servings.


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