1 lg. cabbage
1 lg. ham hock
2 c. water
1 lg. green pepper
1 sm. hot pepper
1 c. self-rising cornmeal, sifted (ground meal)
1 egg
1/2 tsp. salt

Wash ham hock. Cook in cast iron pot with water for 1 1/2 hours. Slice cabbage in 1 1/2 inch slices. Chop slices in 1-inch pieces. Wash at last 2 times. Add cabbage to hocks.

Chop green pepper. Add to the other cooked ingredients. Add seasoning and continue to cook for 1/2 hour. During the last 15 minutes, add hot pepper. Remove from heat and take out the pepper. Drain liquid from cabbage and hocks.

Separately begin to sift cornmeal. Add beaten egg and enough water to the cornmeal to make hand patties about 3 inch size. Drop patties into stock from cabbage and boil 10 minutes or until done. Serve cabbage and hocks with dumplings while still hot.