Smothered Cabbage

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 for 12-24 hours. You can use a slow cooker or Instant Pot for this instead. Use the pork bone broth to make split pea soup or even instant ramen noodles (discard the seasoning pack and boil noodles in ham stock.)

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, halska, halusky - depending on your country of origin. Add bacon, onions and split yellow peas and it's a Polish kapusta z grochem. My wife's mother used to make her kapusta z grochem with butter beans. My point is, use your imagination, use what you have in your pantry, the options are endless. If you like everything going into the pot, you love the end result - just cook it!

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 spicy also some crushed hot pepper. Altogether it took 30 minutes and my guest loved it.

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

This is very similar to my cabbage I make every New Years but I added onions, green peppers & garlic (I'm a Cajun) cause I can't cook without it. I sometimes also add andouille sausage to the ham & pork shanks. Goes great with the black eyed peas & cornbread!!!!!

Great recipe. Added bacon, onions and noodles. Everyone loved it. Will definitely make this one again. Careful not to overcook the cabbage as we like it on the crispy side.

This is such a good, easy recipe to make! The cabbage wilts down to nothing once you add it to the ham and chicken broth. I ended up making more cabbage on the side; I also served it with some small boiled potatoes. YUM!

It was awesome and a nice change from the ordinary.

This soup is delicious and perfect for the cold weather.

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.

I followed recipe exactly and found it to be quite bland. Had to punch it up with some Thyme and spices. I DO like the fact that it made a large quantity and is lowcal.

I made it. A good bit of work. It was good but far from awesome.I have far better chicken recipes that are way easer.

Good recipe, but SAVE the boiled water from ham shank and pork. Use this to cook the cabbage. Also add caraway seeds for a German touch.

Great recipe. I subbed in smoked turkey wings or necks

Made as instructed, and turned out wonderful. I love cabbage and this is a novel way, for me anyway, to enjoy it. Really good recipe.

Tried the recipe and loved it.

Definitely will make this again!

I really like this recipe and followed the recipe exactly except that I couldn't find a pork shank and used 2 ham hocks.

Family loved it

Can't wait to try it.... Is there any way to do it in an instant pot?

This is a great recipe! I too, added some more seasoning for our tastes, but that’s an extra star in my book! Much easier to add what you like. I love this recipe. It’s easy to follow, healthy and delicious. I made hubby really happy with this one. ??

I used my slow cooker for the pork hocks and meat melted from the bones. Plus the broth was super flavourful. So yummy, looking forward to the next time I make this.

Delicious, super savory! My grocery store didn't have pork shank so I doubled the ham hock. Easy to make for regular dinners but tasty enough for special occasions.

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

Great recipe.

Turned out perfectly will definitely make again!

It reminds me of my youth. My Polish grandmother used to make what we called simply cabbage and pig hocks. Mom's always seemed to be not quite like Grandma's. One day mom saw Grandma take an apple out before serving. She also used a little vinegar. Apple and pork are like peas and carrots. Try apples and vinegar to boost the flavor.

Blah tasting even after the addition of saluted onions and garlic, apple and use of ham hock broth. Just ok

This is an old dish handed down through generations! I remember my great granny cooking pork and cabbage. But it doesn't make sense to use chicken broth when you have just made a delicious and flavorful pork stock. It also needs some sauteed onions for more flavor. Add some apple slices during the sautee for a sweet addition.

This is delicious and can be really fast and easy to make if you just fry up some bacon or pork sausage and use that as the "meat" in the dish. I made it twice and prefer my 2nd go where I added a little sliced onion and more seasoning (garlic and pepper) to the mix. I also think the 2+ cups of chicken broth is "negotiable". If you like your cabbage really wilted down and soft, go with the full amount. If you like your cabbage to still have a little crunch in it, use a lot less liquid and don't simmer it much past cooked.

Best ever

I didn't make any changes. Everyone loved it.

I enjoyed making this dish. One pot of delicious and warming healthy foods.

Unable to get pork shank and substituted bacon and link sausage. Added lots of veggies, onion, celery, potato, carrots. It was great but I want to now go back and make it according to the recipe as I now found a good source for ham hocks and pork shanks. I'll probably still add veggies.

No changes perfect!

I used leftover ham and added potatoes and onion. My family loved it!

Easy to make and delicious. I added Rotini noodles, sliced mushrooms, and garlic salt. The garlic salt did the trick. I couldn't find a hamhock or pork shank, so I used chopped ham and pork salt. (I discarded the pork salt after boiling the ham.) Next tine, I'll add something different. The possibilities are many.