North Carolina Boiled Pot

• 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.

ham hocks, hot red pepper, onions, carrots, potatoes, cabbage, corn, water, ground cornmeal, pancake flour, salt, sugar

Taken from www.foodgeeks.com/recipes/3685 (may not work)