Dinner-In-A-Bowl
Submitted by lbrad
A rustic one-pot meal of ham hocks and sausages simmered with cabbage, potatoes, carrots, and onions in a savory broth. Hearty, warming, and satisfying enough to be dinner all by itself.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minThis is the kind of meal your grandmother would set on the table when the weather turned cold and bellies needed filling.
Ham hocks and a mix of Italian and German sausages simmer until the meat is fall-off-the-bone tender, then quartered potatoes, chunky carrots, cabbage wedges, and onions join the pot to soak up all that smoky, porky broth.
Serve it in deep bowls with plenty of the cooking liquid. One bowl is dinner, done.
Pro Tips
- Simmer the ham hocks for the full hour before adding vegetables so the broth develops rich, smoky depth
- Cut the vegetables into large chunks so they hold their shape and don’t dissolve into the broth
- A splash of vinegar or a squirt of mustard on the side cuts through the richness beautifully
- This reheats even better the next day as the flavors continue to meld overnight
Ingredients
Directions
Put ham hocks and sausages in large pot, almost cover with water.
Simmer for one hour.
Remove hocks, cut off meat, discard bones. Add remaining ingredients, cover and simmer until vegetables are tender.
Cut meat into bite size pieces.
Remove bay leaves. Serve in soup bowls.
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