1 lb. ham hocks
3 small cans kidney beans
2 large potatoes, cubed
3 large carrots, diced
1 medium onion, chopped
1 cup celery, chopped
1 16 oz. can crushed tomatoes
1 16 oz. can tomato sauce
1 lb. Portuguese sausage, diced or cubed
1 cup macaroni, uncooked
1 tsp. granulated garlic
1 tbsp. sugar
Salt and pepper to taste
1 medium head of cabbage, cubed

Boil ham hocks in 2 quarts water until tender (save stock). Cut meat from the bones. You can do this step a day ahead, refrigerating the stock, which also makes it easy to skim off the fat.

Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage. Simmer for 1 hour, stirring frequently. If too thick, add a little water.

Add the cabbage, cook until tender. This recipe makes 10 large servings.





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