Wash and pick over kidney beans.

Place beans in a kettle, add water to cover, and boil for 2 minutes.

Remove from heat, cover, and let stand for 1 hour, ensuring beans remain covered with water.

Drain beans and return to the kettle.

Add ham hocks and enough water to cover the beans.

Bring to a boil, then lower heat, cover, and simmer for 1 hour.

Remove ham hocks and cool slightly.

Dice the meat from the bones.

Heat vegetable oil in a large skillet.

Saute the chopped onion and minced garlic until tender (about 3 minutes).

Add diced ham and diced carrots, and saute for 3 minutes more.

Add the skillet mixture to the kettle with the shredded cabbage, diced potato, salt, pepper, and 1 quart of water.

Bring to a boil, then lower heat, cover, and simmer for 30 minutes.

Add frozen chopped spinach and cook for 2 minutes longer.