Smothered Cabbage Recipe

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.