Smothered cabbage is a comforting, down-home dish that’s perfect for holidays or any day of the week. With the addition of a ham hock and pork shank, this recipe delivers a depth of flavor that’s simply unbeatable. Plus, it freezes well, making it a convenient option for meal planning.
Ingredients
- 4 quarts water
- 1 medium ham hock
- 1 large pork shank
- 2 tablespoons bacon drippings
- 1 large head cabbage – washed, cored, quartered, and cut into 2-inch slices
- Salt and freshly ground black pepper, to taste
- 2 ½ cups chicken broth
Directions
- Cook the Meat In a large pot, combine the water, ham hock, and pork shank. Bring to a boil, then reduce the heat and simmer until the meat is cooked through, about 2 hours. Drain the pot and set the meat aside to cool to room temperature, approximately 20 minutes.
- Prepare the Meat Once cooled, remove the meat from the pork shank and chop it into bite-sized pieces. Place in a bowl. Remove the skin and meat from the ham hock, chop into very small pieces, and add to the bowl. Discard the skin if preferred.
- Saute the Cabbage and Meat In a large skillet or Dutch oven, heat the bacon drippings over medium-high heat until hot but not smoking. Add 1/4 of the cabbage to the skillet and sauté until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Continue this process, alternating layers of cabbage and meat, and cooking each layer until slightly wilted, about 3 minutes per layer. Season with salt and freshly ground black pepper as you go. If the mixture starts to stick, add 1 to 2 tablespoons of chicken broth.
- Simmer the Cabbage Slowly add the remaining chicken broth to the cabbage-meat mixture in the skillet. Stir well to combine, then reduce the heat to medium-low. Cover and simmer until the cabbage is tender, about 30 to 45 minutes.
- Serve and Enjoy Serve the smothered cabbage hot as a side dish. Enjoy the rich, savory flavors that develop from the slow cooking process.
Tips for Perfect Smothered Cabbage
- Cooking the Meat: Ensure the ham hock and pork shank are simmered long enough to extract maximum flavor and tenderness.
- Layering: Adding the cabbage and meat in layers ensures even cooking and flavor distribution.
- Seasoning: Adjust the salt and pepper to taste as you go to ensure the dish is well-seasoned.
