- 5 smoked pork shanks
- 1 medium head of cabbage
- 6 -8 white potatoes
- 1 medium onion (optional)
- 1 tablespoon black pepper
Directions See How It's Made
- Boil ham shanks for 3 hours in large pot.
- Remove ham shanks and set aside to cool.
- Cut potatoes into quarters, with or without skin, and add to broth.
- Quarter the head of cabbage and wash. Add to pot and bring to boil.
- Clean the cooled ham shanks, removing the meat from the bone and add to the pot.
- Boil another 1/2 hour and let cool for 1/2 hour.
- Serve. Vinegar can be added if preferred. I never add salt because the ham adds enough.