1. Boil ham hocks or ham bone in 2 quarts of water until tender (save stock). Cut meat from the bones. 2. Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage. 3. Simmer for 1 - 2 hours, stirring frequently. 4. If too thick, add a little water. 5. Add the cabbage, cook another hour until tender. 6. Add more salt and pepper if needed. ---------------------------------------------------------------------------
Nutrition
Ingredients
