Photo credit: Antoinette Simpson/Create Me Instant Images
This recipe pays homage to Leroy Haynes and his restaurant Chez Haynes, the first soul food restaurant by an African American in Paris, opened in 1964. It closed in 2009.
One of the specialty items that remained on Chez Hayne’s menu (number 23) for decades was called Hambrock with Gabbage (aka, cabbage with ham hocks). This dish was rumored to be named after Leroy’s first wife, Gabrielle Lecarbonnier. I recreated a traditional and light version with both being equally as good.
Makes about 6 to 8 servings
2 large ham hocks, about 3-ounce size each
1 medium cabbage
3 large carrots, peeled, chopped into 2-inch pieces
1 tablespoon salt
1 teaspoon black pepper
¾ teaspoon garlic powder
¾ teaspoon onion powder
- Wash the ham hocks, pat-dry with paper towels and place in a 4-quart pot. Cover the ham hocks with about 8 cups of cold water, placed lid on pot and cook over medium heat 90 minutes or until the meat is tender by inserting a fork or knife in the thickest part of the ham hocks. Remove the pot from the heat. Skim the fat off the top of the water.
- Cut the cabbage into quarters and cut out the core. Chop the cabbage into about 2-inch pieces and rise over cold water in a colander. Add the cabbage to the ham hocks along with the carrot pieces, salt, pepper, garlic and onion powders. Cook over medium heat 30 minutes or until the cabbage and carrots are tender.
Lite Version (Pictured)
This recipe is slightly healthier than the traditional version. The cabbage is sautéed and the fat/skin from the ham hocks is not added.
Makes 4 to 6 servings
1 3-oz ham hock
2 tablespoons olive oil
½ medium size cabbage, sliced and cut into ½-inch thick strips
1 tablespoon dried dill (or 3 tablespoons fresh), optional
¼ teaspoon dried thyme (or ½ teaspoon fresh), optional
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
¼ cup water
- Using a sharp knife, cut the fat and meat off the ham hocks. Separate the fat from the meat. Cut the meat into dice/small size pieces.
- Pour the olive oil in a large skillet and warm over medium heat about 1 minute. Add the ham hock pieces and sauté about 2 to 3 minutes or until the meat turns slightly brown.
- Rise the cabbage strips over cold water in a colander and place in the skillet adding the dill, thyme, garlic and onion powders, black pepper and water. Cover and let cook 10 minutes. Remove the lid and continue to cook 20 additional minutes or until the cabbage is tender, stirring occasionally.
This recipe was recreated by contributor Wilbert Jones. You can read more about Leroy Haynes and his historic restaurant, Chez Haynes in his article, “Remembering Leroy Haynes and Chez Haynes, the Toast of Paris.”