Káposztás bab, beans with cabbage and smoked ham hock

Directions

1. The day before, wash the beans and soak them in water. ⏱ ≈ 30 min
2. Place the shank in warm water, bring to a boil, then discard the water. Cook the shank in fresh water until it is tender. ⏱ ≈ 10 min
3. Peel the onion and chop it into thin slices. ≈ 8 min
4. Brown the onion in the fat, then add the drained beans. ⏱ ≈ 7 min
5. Let them simmer for a few minutes, then moisten with the cooking broth from the shank. ⏱ ≈ 10 min
6. When the beans are about halfway cooked, add the cabbage, and then add a little more broth if needed. ⏱ ≈ 10 min
7. Mince the garlic and chop the parsley finely, then add them to the dish and cook until tender. ⏱ ≈ 10 min
8. Remove the tendons from the shank, cut the meat into slices, and serve it with the beans, alongside bread balls (zsemlegombóc). ≈ 8 min