Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2433.17 Kcal (10187 kJ) | ||
| Calories from fat | 522.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.04g | 89% | |
|---|---|---|---|
| Cholesterol | 1276.44mg | 425% | |
| Sodium | 1781.38mg | 74% | |
| Potassium | 7149.29mg | 152% | |
| Total Carbs | 30.74g | 10% | |
| Sugars | 4.66g | 19% | |
| Dietary Fiber | 6.1g | 24% | |
| Protein | 429.55g | 859% | |
| Vitamin C | 47.8mg | 80% | |
| Iron | 20.9mg | 116% | |
| Calcium | 287.4mg | 29% | |
| Amount Per 100 g | |||
| Calories | 111.33 Kcal (466 kJ) | ||
| Calories from fat | 23.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 89% | |
|---|---|---|---|
| Cholesterol | 58.4mg | 425% | |
| Sodium | 81.51mg | 74% | |
| Potassium | 327.11mg | 152% | |
| Total Carbs | 1.41g | 10% | |
| Sugars | 0.21g | 19% | |
| Dietary Fiber | 0.28g | 24% | |
| Protein | 19.65g | 859% | |
| Vitamin C | 2.2mg | 80% | |
| Iron | 1mg | 116% | |
| Calcium | 13.2mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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