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.Prep:15 minsCook:3 hrsAdditional:20 minsTotal:3 hrs 35 minsServings:8Yield:8 servings
- 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
- Step 1Combine 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.
- Step 2Remove 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.
- Step 3Heat 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.
- Step 4Slowly 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.
The ham hock skin adds lots of flavor, but feel free to omit if you prefer.© Copyright 2021 allrecipes.com. All rights reserved.Printed from https://www.allrecipes.com 02/06/2021