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Discussion in 'Grilling Pork' started by atomicsmoke, Jun 12, 2016.
Not cured or brined. Just seasoned.
That looks delicious right about now!
My family was not crazy about it. I enjoyed it.... especially the skin/fat. Good thing I grilled a pile of asparagus. We all love it.
Cured and cold smoked ham hock is one of the ingredients in my mom's stuffed cabbage
Looks good to me. My family would not be happy either. Too many knarly bits...JJ
Still have one of those left...indeed cabbage rolls is one great use for it.
When we have time we used tarhonya - grated noodles- instead of rice in cabbage rolls. I should post that sometime.
First time I've heard of tarhonya.... I'll have to run it by her to see what she says.
Interesting addition to Stuffed Cabbage. I would like to see the proportions used. Sounds good! My Polish Grandma made something similar in Chicken Soup, though I can't remember the name. Spent the last 25 years in Pennsylvania Dutch Country with the Amish and Mennonite Germans. They call these RIVELS and it shows up in a variety of soup and stew from Chicken Corn to Hot Salted Milk. Smoked Ham Hocks and Green Beans with Rivels is a fav...Good stuff...JJ
Another cabbage roll variation we do (when using smoke hock) is roasted coarse ground corn (for the carbohydrate component). That's a treat.
I will ask the missus for the correct proportions. What I can tell is our version is non-standard as I like them meaty.
I have made them with Pearl Barley which was good.
Thanks...I am thinking Cous Cous would work in a similar fashion...JJ
I've seen it done with cous-cous.
I am told 0.5kg of dried noodles for a nicely sized hock.
I recommend roasting the cous-cous first.
We make fresh noodle dough for these. Roasting will dry them, give them a nice colour and toasty flavour.