Cabbage and smoked shanks was one of the “help us get by” meals my husband and I had during and right after my pregnancy. Our local store always sold the pork shanks for close to nothing. If my memory serves me right, I believe the smoked pork neck bones cost about 89 cents a pound at the time. The cabbage was only 59 cents per head, and onions were 4 for a $1. I remember teach my husband how to make it, and he perfected this recipe. I once had worked a double shift during our hard times, and when I had arrived home- He had made a HUGE pot full of cabbage and smoked neck bones! That blew me away. My love is not a person that cooks, but he throws down when he makes cabbage, thanks to me(LOL).
Now what I have learned is, If you slow cook the shanks in a slow cooker for several hours( maybe 4) your shanks will be beyond delicious. I personally like the meat to be real tender until it’s falling off the bones, so that’s why I slow cook my shanks. Enough of my talking let’s get into the recipe!
I slow cook my pork shanks for about 4 hours or so in my crockpot before I do anything else. I use 5 cups of plain water when I slow cook the meat. I don’t use any broth because the meat we are using is already seasoned. If you use broth, it will be too salty.
Cabbage and Smoked Pork Shanks
- 2 pounds pork shanks
- 5 cups water
- head of cabbage
- 1 tablespoon garlic powder
- 1 teaspoon seasoning salt
- ¼ teaspoon dried parsley
- 1 yellow onion chopped
- Add pork shanks and water to a slow cooker. Slow cook shanks for 4 hours.
- Wash the cabbage.
- Chop the cabbage into large chunks.
- Place cabbage in a large pan.
- Sprinkle garlic powder and seasoning salt over cabbage.
- Add cooked shanks and drippings to cabbage.
- Sprinkle in dried parsley and add yellow onion.
- Cook on medium, stirring periodically.
- Cook until cabbage is tender yet still has a crunch to it.