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My review
Smothered Cabbage
16
Sandra Garth
"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 188Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- Cook's Note:
- The ham hock skin adds lots of flavor, but feel free to omit if you prefer.
Nutrition Facts
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Reviews
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1/5/2019
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 ...
1/8/2019
Can't wait to try it.... Is there any way to do it in an instant pot?
1/4/2019
I would make this again. I added fresh zucchini and it was delicious.
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 ...