1. Boil ham shanks for 3 hours in large pot. 2. Remove ham shanks and set aside to cool. 3. Cut potatoes into quarters, with or without skin, and add to broth. 4. Quarter the head of cabbage and wash. Add to pot and bring to boil. 5. Clean the cooled ham shanks, removing the meat from the bone and add to the pot. 6. Boil another 1/2 hour and let cool for 1/2 hour. 7. Serve. Vinegar can be added if preferred. I never add salt because the ham adds enough. ---------------------------------------------------------------------------
Nutrition
Ingredients
