Rutabaga

Rutabaga & Cabbage

2 ham hocks
1 medium to large rutabaga
1/2 large or 1 small cabbage

Boil ham hocks about 1/2 to 1 hour. Remove meat and set aside. Reserve cooking water. Peel, wash and quarter rutabaga. Add to water in which ham hocks were cooking; boil until tender. Trim, quarter and wash cabbage. Add cabbage to the pot with the rutabagas. Cook until cabbage is as tender as you like it. Cut up cabbage and rutabagas with fork and knife, blending them together. If desired, separate meat from ham hocks and mix in with cabbage and rutabaga. Serve with corn bread.

Serves 2.

Adapted from www.cooks.com.

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