After the apples, cabbage, onion, ham hock/sausage have been layered in the pot for the Pennsylvania German receipt (recipe), Gumbis, and the reserved broth from simmering the ham hocks poured over all, the large cabbage leaves saved from the cut cabbages are used as lids and the pot placed on the floor of the hearth to cook slowly.
Visit my website for the listing of 2017 hearth cooking classes and workshops: www.hearttohearthcookery.com
Heart to Hearth Cookery 
Leave a comment