In dutch oven, combine water and kidney beans. Bring to boil, simmer 2 minutes. Remove from heat, cover and let stand 1hour. In skillet, brown shanks and sausage. Stir into beans with peas and salt. Bring to boil, cover and simmer 2 hours. Remove shanks, cube meat and return to pan. Add kale, potatoes and cabbage. Simmer covered 25 to 30 minutes. Serves 8-10.