In a stock pot/slow cooker, boil the ham hocks (in enough water to cover the ham hocks by an inch) for about 3 hours, until the meat falls off the bone. In a separate pan, brown the Portuguese sausage and hamburger (seasoned with salt & pepper).
Remove the ham hocks from the broth, shred the meat and add it back to the broth with the browned Portuguese sausage and hamburger. Add the potatoes, bay leaves and a heavy amount of black pepper, cook for 15 minutes then add the tomato paste, kidney beans and carrots. Cook for another 15 minutes, add the macaroni and cabbage until done. Season with salt and additional pepper (if needed).
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|Serving Size: 1 Serving (188g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 87 (33%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 32.2mg||10 %|
|Sodium 125.7mg||4 %|
|Potassium 651.7mg||17 %|
|Total Carbohydrate 31.8g||9 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 27.8g|
|Protein 13.2g||19 %|
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Calories per serving: 265
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