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“Don't wait for New Years Day to try this recipe. Buddy Embanato (Northeast Louisiana tailgate guru) is responsible for this tasty treat.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the chopped cabbage and smoked ham hocks in a medium stock pot and cover with water.
  2. Use a slow boil to soften leaves of cabbage.
  3. When done, drain and squeeze dry. Allow cabbage to cool before proceeding to next step.
  4. In a mixing bowl combine the cabbage, egg, parmesan cheese, Tony Chachere's seasoning, & Italian bread crumbs.
  5. Make into patties. Heat oil over medium heat in a medium size frying pan.
  6. Fry the patties until golden brown on.
  7. both sides.

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