1 smoked pork hock
3 quarts (3 L) water
1 tablespoon (15 mL) canola oil
2 medium onions, sliced
1 medium cabbage, shredded
1 bay leaf
1/4 teaspoon (1 mL) summer savoury
1/4 teaspoon (1 mL) caraway seeds
Salt and pepper, to taste
In a soup pot, completely cover pork hock with cold water; bring to a boil and boil gently for about 1 hour. Remove pork hock from water and cool until it can be handled comfortably. Pick off meat, cut into small chunks, cover and refrigerate. Allow stock to cool; store in refrigerator overnight so fat can be removed easily.
When ready to proceed, remove fat cap from stock. Heat oil in a large saucepan or soup kettle, add onions and cabbage and sauté until tender but not limp. Add stock, bay leaf and summer savoury; bring to a boil. Add diced pork hock and caraway seed. Season to taste with salt and pepper and heat thoroughly. Makes 5 servings.