Southern Smothered Cabbage

Combine water and ham hock in a large cooking vessel, then add the pork shank. Place the pot over high heat and bring to a rolling boil, after which reduce the heat to a lower setting and let it simmer until the meat is fully cooked through, approximately 2 hours. Remove the pot from the heat and let it cool for about 20 minutes, allowing the meat to reach room temperature.

Next, separate the cooked meat from the pork shank and chop it into manageable pieces. Remove the skin from the ham hock, then chop it into tiny fragments and add them to a separate container. If you prefer, you can omit the skin altogether.

In a large skillet or Dutch oven, heat up the bacon drippings over medium-high heat until they are hot but not smoking. Add a quarter of the cabbage to the skillet and sauté it until it starts to soften, approximately 3 minutes. Then, add a quarter of the meat mixture and continue cooking until it is slightly wilted, about 3 minutes. Add another quarter of the cabbage and cook until it's slightly softened again, followed by another quarter of the meat mixture. Repeat this process until all of the cabbage and meat have been added to the skillet.

Season the mixture with salt and pepper, then check if it's sticking to the skillet. If so, add 1 to 2 tablespoons of chicken broth to loosen it up.

Finally, slowly pour in the remaining chicken broth into the skillet, stirring everything together thoroughly. Reduce the heat to a lower setting and let it simmer until the cabbage is tender, taking anywhere from 30 to 45 minutes.