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Boiled Cabbage with Salt Pork
By Pig on a Spit - Apr 29, 2008 |
 
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Generally, cabbage prepared in this way is merely seasoned with butter and served in a part of the liquid in which it is cooked, but it has a more appetizing flavor if bacon or ham fat is used for seasoning or if a small quantity of ham or salt pork is cooked with it.
Directions:
To prepare boiled cabbage, remove the outside leaves from a head of cabbage, cut it in half down through the heart, and then cut each half into coarse pieces.
Unless it is very fresh, allow it to stand in cold water for at least 1 hour before cooking.
Put it in a saucepan, cover well with boiling water, and add 1 teaspoonful of salt for each quart of water.
If ham or salt pork is to be cooked with the cabbage, put a small piece in the kettle with the cabbage.
Allow the cabbage to cook with the cover removed until it is sufficiently tender to be pierced with a fork.
Pour off all or a part of the liquid, depending on whether it is to be served dry or in its own liquid, and then, in case it has been cooked alone, add butter or ham or bacon fat for flavor.
If not sufficiently seasoned, add pepper and more salt.
This page is from our Uses for Salt Pork category.
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