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1 smoked ham hock

8 slices bacon

1 pound andouille sausage, sliced into ½-inch-thick coins

½ cup finely chopped white onion

3 tablespoons coarsely diced green bell pepper

1 tablespoon finely chopped garlic

1 banana pepper, halved crosswise

1 tablespoon chicken bouillon powder

1 medium head green cabbage, cored and cut into 1-inch dice

2 ¼ cups water

3 tablespoons salted butter

1 tablespoon Cajun seasoning

1 teaspoon cayenne pepper

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1. In a medium pot over high heat, combine the ham hock with water to cover by several inches and bring to a boil. Cover and continue to boil until the ham hock is soft enough to cut easily with a knife but not completely falling apart, about 2 hours. Transfer the ham hock to a plate and discard the water.

2. Meanwhile, in a large skillet or Dutch oven over medium heat, cook the bacon in a single layer, turning occasionally, until somewhat browned and most of the fat is rendered, about 6 minutes. Add the andouille, turn the heat to me- dium-high, and cook, stirring the bacon and andouille together, until the andouille has started to brown and the bacon is fully cooked but not overly crispy, 3 to 4 minutes more. Using a slotted spoon or spatula, transfer the bacon and andouille to a plate.

3. Add the onion, bell pepper, garlic, and banana pepper to the fat remaining in the pan, turn the heat to medium, and cook, stirring, for about 2 minutes. Stir in the bouillon powder, then add the cabbage, 2¼ cups water, and butter and stir to mix thoroughly. Cover, adjust the heat to main- tain a simmer, and cook, stirring occasionally, until the cabbage begins to wilt, 5 to 10 minutes.

4. While the cabbage is cooking, slice the meat off the cooled ham hock and discard any large chunks of fat and the bone. Roughly chop the meat. Then, coarsely chop the cooled bacon or crumble it with your hands.

5. Once the cabbage has wilted a bit, add the bacon, andouille, ham hock meat, Cajun seasoning, and cayenne and stir to combine. Cover and continue to simmer, stirring occa- sionally, until the cabbage is completely tender, 10 to 15 minutes more. Taste for seasoning and adjust if needed.

6. Serve the cabbage, along with the meat and some of the broth, in bowls.

Leftovers will keep in an airtight container in the refriger- ator for up to 5 days.