The Widow Barlow called this recipe “older than dirt.”
• One head green cabbage
• Salt pork
• Stewed tomatoes
• salt, garlic, pepper, ground red pepper
---- Cut the salt pork into small cubes.Slice the cabbage and onions (approximately ½ & ½) If you use canned tomatoes, open the can. If not, cook them well ahead of time.
---- Fry the salt pork in a large, hot, cast iron pot until well browned. (Do NOT drain). Turn the heat down. Add cabbage and cook until wilted.
---- Add onions and cook until wilted. Let cook approximately 1 hour (low fire).
---- Add tomatoes to more than cover. Simmer. You can't really overcook this dish. The flavors will blend nicely the longer it cooks.
---- Add seasonings. Be sure to taste after adding each time. It takes the seasoning a few minutes to make themselves known. Better to add too little than too much. People can add more at the table if they wish.
---- After approximately 2-3 hours, start tasting. . . . It's the cook's sworn duty to taste test!! If you feel really brave, offer a spoonful to someone else.