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. ---------------------------------------------------------------------------
Nutrition
Ingredients
