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Smothered Cabbage

Rated as 4.56 out of 5 Stars
35

"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."
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Ingredients

3 h 35 m servings 188
Original recipe yields 8 servings

Directions

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  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.

Footnotes

  • 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 9.4 9.6 34 454 Full nutrition

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Reviews

Read all reviews 19
  1. 27 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Don't discard the lovely ham & pork broth! Scoop the shank & hock out, pick off the meat, then put the rind, fat and bones back into the broth, add a splash of white vinegar and simmer on low ...

Most helpful critical review

It didn't come out like the one with noodles in the recipe picture

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Don't discard the lovely ham & pork broth! Scoop the shank & hock out, pick off the meat, then put the rind, fat and bones back into the broth, add a splash of white vinegar and simmer on low ...

Although perfectly fine as is, this is the base for many European dishes also. Add some onion, bacon, garlic, potatoes, etc, your choice. Add some wide, fat, thick eggs noodles and it's haluski,...

I had to put something together quick for an unexpected guest so I substituted the ham hock and pork shank for some leftover pork sausages. I also added half an onion and because I like my food ...

I add noodles to this and make haluski - Hungarian cabbage & noodles. Been making it for years. I do add a smidge of brown sugar and apple cider vinegar

I would make this again. I added fresh zucchini and it was delicious.

Great recipe but I use smoked turkey wings awesome

Excellent, omitted the bacon part, used ham, ham bone and pork shoulder bone. Saved some boiling broth for using while wilting the cabbage. excellent and healthy.

Turned out perfectly will definitely make again!