Cooking some old-timey sharecropper food.

Neckbones, cabbage and potatoes.

In a Large Pot, cook 2-3 pounds of pork neck bones for 2-3 hrs on med. high heat. When neck bones are done, remove from the broth, add 1 med. cabbage that has been cored and cut up into 1/4's. Stir and let come back to a med. high boil. Cook until done about 1 hour, cut up about 4-5 large potatoes, and 1/4 them. When neck bones are cool enough to handle, remove all the MEAT from the bones and shred it with your fingers into a bowl, return meat to the broth. Throw the bones and any extraneous stuff away like the excess you find like gristle, fat, etc... cook for about 10 mins, then add your potatoes and cook for 20-30 mins more. Turn off the heat and let it sit for about 20 mins. Add salt and black pepper to taste.

Serve it with sliced tomatoes or cucumbers sprinkled with vinegar and salt,black pepper. Home made biscuits and sweet iced tea.

This is old timey cooking, grandma style.