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Smothered Cabbage
December 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.)

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