Description
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.
Ingredients
- 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 ½ cups chicken broth
Instructions
- 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.
- 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.
- 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 has been added. Season with salt and pepper. If mixture sticks to the skillet
- add 1 to 2 tablespoons chicken broth.
- 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.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 35 mins
Servings: 8