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.

Recipe Summary

prep:
15 mins
cook:
3 hrs
additional:
20 mins
total:
3 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 have 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.

Cook's Note:

The ham hock skin adds lots of flavor, but feel free to omit if you prefer.

Nutrition Facts

157 calories; protein 9.6g; carbohydrates 9.4g; fat 9.3g; cholesterol 30.8mg; sodium 448.7mg. Full Nutrition
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Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/29/2018
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.) Read More
(65)

Most helpful critical review

Rating: 3 stars
02/28/2020
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. Read More
46 Ratings
  • 5 star values: 32
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/29/2018
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.) Read More
(65)
Rating: 5 stars
02/04/2020
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! Read More
(28)
Rating: 5 stars
01/05/2019
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. Read More
(17)
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Rating: 5 stars
03/29/2020
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! Read More
(1)
Rating: 5 stars
02/04/2020
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!!!!! Read More
(1)
Rating: 4 stars
02/09/2020
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. Read More
(1)
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Rating: 5 stars
04/11/2020
I really like this recipe and followed the recipe exactly except that I couldn't find a pork shank and used 2 ham hocks. Read More
Rating: 4 stars
01/06/2019
This soup is delicious and perfect for the cold weather. Read More
Rating: 5 stars
02/04/2020
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 Read More
Rating: 3 stars
02/28/2020
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. Read More
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