Smothered Cabbage

Ingredients List

• 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

1. In a large pot, combine water, ham hock, and pork shank. Bring to a boil, reduce the heat, and let it simmer until the meat is fully cooked, about 2 hours. Drain the meat and set aside to cool for about 20 minutes.

2. Once the meat has cooled, remove it from the pork shank and chop it into bite-sized pieces. Do the same with the ham hock, discarding the skin (if preferred) and chopping the meat into small pieces. Add all the meat to a bowl.

3. Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot. Add a quarter of the cabbage to the skillet and sauté until it wilts slightly, about 3 minutes. Then, add a quarter of the meat mixture. Repeat the process, adding the remaining cabbage and meat, stirring occasionally, and seasoning with salt and pepper. If the mixture sticks to the pan, add 1-2 tablespoons of chicken broth.

4. Slowly pour in the remaining chicken broth, stirring well. Reduce the heat to medium-low and simmer until the cabbage is tender, about 30 to 45 minutes.

Chef's Tip

Nutritional Information (per serving)