3-4 lbs. smoked ham hocks
6-7 c. water
1 lg. onion, halved & sliced thin
1 lb. great northern beans
1 sm. head cabbage, 1 1/2 lbs.
4 med. size potatoes, peeled & cut
6 med. sized carrots, cut in 2" pieces
2 tsp. salt
1/8 tsp. pepper
1/4 c. chopped fresh parsley

In large Dutch oven cover and bring to boil ham hocks, water and onion. Reduce heat and simmer 45 minutes. Bring liquid to a boil again and add beans slowly, cover and reduce heat to simmer for 1 1/2 to 2 hours. Add more water if necessary. Cut cabbage into thin wedges 1" thick, leaving just enough of core to hold wedge together. Stir potatoes, carrots, salt and pepper into beans and lay cabbage wedges on top. Cover and cook 30 minutes longer until vegetables are tender. Remove cabbage, stir in parsley. Taste and add more seasonings if desired.