CABBAGE STEW  The Widow Barlow called this recipe
“older than dirt.” •
One head green
cabbage •
Salt pork •
Onions •
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. |
