1kg ham hock, rind removed
1 brown onion, halved, cut into thin wedges
4 fresh thyme sprigs
1/4 small green cabbage, shredded
Fresh thyme sprigs, to serve
Place beans in a glass or ceramic bowl. Cover with cold water. Set aside overnight to soak. Drain.
Place beans, ham hock, onion, thyme and 2 litres cold water in a large saucepan. Bring to the boil. Reduce heat to medium. Simmer, partially covered, for 1 hour 30 minutes or until beans and ham are tender.
Remove pan from heat. Remove ham hock from pan. Remove and discard bone and fat. Shred ham. Return ham to pan with shredded cabbage. Place pan over low heat. Cook for 5 minutes or until heated through and cabbage has wilted. Serve.
Recipe from Taste