n Gumbis n

Standard

Cook 1 large ham hock for about 2 hours or until the meat is falling off the bone. Reserve the broth. Fry several links of sausage. Cut sausage into pieces. Pick the meat from the ham hock. Discard the bone and any excess fat. In a 4 or 5 quart pot, layer the following ingredients: sliced, cored, and peeled apples (5 or 6, use several different varieties); 1 large cabbage, washed and cut into medium sized pieces; 4 or 5 medium onions, sliced, and the meat. Repeat until all the ingredients are used up. The top layer should always consist of cabbage, regardless of order. Season with a little salt and pepper and add some of the broth reserved for the meat. Use remaining broth to moisten the Gumbis if it becomes too dry during baking. Cover the pot and bake, checking from time to time to make sure the Gumbis is not too dry. When done, stir it up with a spoon and serve from the pot.
(Source: George Girardey. Höchst nützliches Handbuch über Kochkunst, Cincinnati, 1842. Trans. W.W. Weaver in America Eats, p. 33).

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About Bethy

I'm a wife and mother who loves cooking and organizing and crafts! I blog about my various food intolerances and how I am always learning new ways to feed my family in spite of them! I am also a Lemongrass Spa consultant! Please contact me if you want more information about an awesome company! Thanks for reading my story!

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  1. Pingback: Homeschool Memories: The Hans Herr House | The Girl Who Couldn't Eat Anything

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