16 cups water
1 medium ham hock
1 large pork shank
2 tbsp bacon drippings
1 large head cabbage, washed, cored, quartered, and cut into 2-inch slices
salt and freshly ground black pepper, to taste
2½ cups chicken broth
Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer for about 2 hours until meat is cooked through. 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 ¼ of the cabbage to the hot skillet and saute for about 3 minutes until slightly wilted. Add ¼ of the meat mixture.
Add another ¼ of the cabbage, cooking for about 3 minutes until slightly wilted, followed by another ¼ 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 the remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer for 30 to 45 minutes until cabbage is tender.
Serve and enjoy.
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