North Carolina Boiled Pot Recipe

Name: North Carolina Boiled Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ham hocks; 1/4 tsp. hot red pepper; 2 onions, sliced; 6 carrots, cut into chunks; 6 potatoes, quartered; 3 heads cabbage; 8 ears corn, shucked; 1 cup water; Ground cornmeal; 1 cup pancake flour; 1/2 tsp. salt; 1 tsp. sugar

Servings: persons

2 ham hocks
1/4 tsp. hot red pepper
2 onions, sliced
6 carrots, cut into chunks
6 potatoes, quartered
3 heads cabbage
8 ears corn, shucked
1 cup water
Ground cornmeal
1 cup pancake flour
1/2 tsp. salt
1 tsp. sugar

1
In a large pot boil ham hocks in water to cover until tender.
2
Add pepper, onions, carrots and potatoes.
3
Cook for 20 minutes.
4
Cut cabbage into wedges; add to pot and cook for 10 minutes.
5
Add ears of corn and cornmeal dumplings.
6
Cover and simmer for 20 minutes.
7
Dumplings: Mix ingredients using only enough cold water so mixture can be molded in hand.
8
Pat into flat round cakes about two inches in diameter and one-half inch thick.
9
Drop into pot on top of ham hocks and vegetables.
10
Cover and simmer for 20 minutes.

547

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ham hocks, 1/4 tsp. hot red pepper, 2 onions, sliced, 6 carrots, cut into chunks, and more.

Yes, North Carolina Boiled Pot falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

North Carolina Boiled Pot

How did you like this recipe?

Frequently Asked Questions