|Dried garbanzo beans||1⁄2 Cup (8 tbs), soaked in water to cover for 8 hours|
|Dried small white beans||1⁄2 Cup (8 tbs) (Navy Or White Pea)|
|Water||6 Cup (96 tbs) (As Needed)|
|Ham hock||8 Ounce, blanched and rinsed|
|Lean pork||4 Ounce|
|Lean short rib||8 Ounce|
|Garlic||9 Clove (45 gm), pressed|
|Onion||1 , cut into eighths|
|Whole potatoes||8 Small|
|French bread loaf||1|
|Freshly ground black pepper||To Taste|
Combine garbanzo beans, white beans, water, ham hock, pork and short rib.
Cover, bring to boil, lower heat and simmer 1-1/4 hours, or until beans start to soften; add water if needed.
Make 1/2-inch-deep slits in a spoke pattern on core of cabbage.
Add with garlic, onion and potatoes; cook at medium boil 5 minutes.
Add Pilotas and cook 10 minutes.
Adjust seasonings with salt, adding boiling water if needed to make 6 to 8 cups liquid.
Remove cabbage and meat and place on platter to be served with the soup.
Place 1 potato and 2 Pilotas in each bowl and ladle soup over.