Braised Cabbage with Ham Hock and Pork Shank

1. 1

   Place water, the ham hock, and the pork shank in a large pot. Bring to a boil, then lower the heat and simmer until the meat is fully cooked, about 2 hours. Drain and let the meat cool to room temperature, about 20 minutes.

2. 2

   Take the meat off the pork shank, chop it into bite-sized pieces, and transfer to a bowl. Remove the skin and meat from the ham hock, chop into very small pieces, and add to the bowl, leaving out the skin if you prefer.

3. 3

   Heat the bacon drippings in a large skillet or Dutch oven over medium-high until hot but not smoking. Add 1/4 of the cabbage and sauté until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage and cook until slightly wilted, about 3 minutes, then add another 1/4 of the meat mixture. Repeat until all the cabbage and meat are added. Season with salt and pepper. If the mixture sticks, add 1 to 2 tablespoons chicken broth.

4. 4

   Slowly pour in the remaining chicken broth, stir the cabbage and meat mixture well, and reduce the heat to medium-low. Simmer until the cabbage is tender, 30 to 45 minutes.

• Calories 1592.4 kcal High
• Protein 192.48 g Good Source
• Carbs 30.72 g Moderate
• Total Fat 55.56 g High
• Saturated Fat 25.79 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 693.13 mg High
• Sodium 13203.99 mg High
• Fiber 2.65 g Low Source
• Sugar 20.48 g High
• Added Sugar 19.91 g High
• Calcium 80.22 mg Low Source
• Iron 9.29 mg Good Source
• Potassium 716.65 mg Moderate
• Vitamin A 9.1 mcg_rae Low Source
• Vitamin C 58.6 mg Good Source
• Vitamin D 1.33 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

No known allergens listed for this recipe. Always double-check ingredients for your needs.