"This down-home dish is a family favorite. The addition of a ham hock and pork shank add richness and a depth of flavor that can’t be beaten. It’s perfect for a holiday or everyday meal, and leftovers freeze well."


  • Adjust
  • US
  • Metric
  • 4 quarts water
  • 1 medium ham hock
  • 1 large pork shank
  • 2 tablespoons bacon drippings
  • 1 large head cabbage – washed, cored, quartered, and cut into 2-inch slices
  • salt and freshly ground black pepper to taste
  • 2 1/2 cups chicken broth
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer until meat is cooked through, about 2 hours. Drain and set meat aside to cool to room temperature, about 20 minutes.
    2. Remove meat from pork shank, chop into bite-sized pieces, and place in a bowl. Remove skin and meat from ham hock, chop into very small pieces, and add to the bowl, omitting skin if you prefer.
    3. Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot, but not smoking. Add 1/4 of the cabbage to the hot skillet and saute until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage, cooking until slightly wilted, about 3 minutes, followed by another 1/4 of the meat mixture. Repeat until all cabbage and meat have been added. Season with salt and pepper. If mixture sticks to the skillet, add 1 to 2 tablespoons chicken broth.
    4. Slowly add remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer until cabbage is tender, 30 to 45 minutes.


    • Cook’s Note:
    • The ham hock skin adds lots of flavor, but feel free to omit if you prefer.

    Nutrition Facts

    Per Serving: 188 calories;12.8 g fat;9.4 g carbohydrates;9.6 g protein;34 mg cholesterol;454 mg sodium.Full nutrition
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