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In a large pot, boil smoked neck bones and ham hock in 5 quarts of water for 1 hour. If you would like to spice it up, add 1-2 tbs of crab boil. Add more water if needed.
Slice the cabbage into 2 inch pieces and rinse thoroughly with cold water and strain.
In another large pot over medium heat, add 2 tbs of butter and sauté the onions and celery for 5 minutes. Add in garlic and sauté for an additional 30 seconds.
Remove the smoked meat from the boiling water, add it to the sautéed vegetables and pour in chicken broth.
Pack the cabbage in and cover for 25-30 minutes on low heat, stirring occasionally. If all of the cabbage doesn't fit, let it cook down a few minutes with the top on then add the rest.
Remove the cover, add remaining butter and all of your spices. Remember, “If you ain’t sneezing, it ain’t seasoned!”
Cover again and let cook until your desired tenderness.
Use a fork to shred the meat from the neck bones and remove the bones.
Pair with white rice and cornbread and just like my name, you’re all done!