Heat the oil in a Dutch oven over high heat. Fry the bacon until crisp. Add the ham hock, onions, pepper, and salt. Cook, stirring often, for 2 minutes. Add the garlic, cabbage, butter, and water. Cover the pot and cook until the cabbage begins to wilt, 8 to 10 minutes. Reduce the heat to medium and give the mixture a couple of stirs without disturbing the bottom of the pot. Cover and cook for about 30 minutes, or until the cabbage is soft. Remove the lid and stir, scraping the bottom of the pot and mixing well. Cook, uncovered, for about 30 minutes.
Remove the ham hock. When cool enough to handle, pick the meat off the bones and add the pieces to the pot. Add the rub, stir, and remove from the heat.
Yield: 10 servings