| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Dutch | Vegetable | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Salt pork, cut into 1/4" |
| dice | ||
| 1 | Yellow onion, peeled | |
| chopped | ||
| 2 | Heads cabbage, cored sliced | |
| Salt & pepper to taste |
INSTRUCTIONS
Martha Washington said, "Vegetables are the nicest thing about living in the country!" The Mount Vernon table was always covered with vegetables from the vast gardens to be found on the plantation, some of the seeds having been brought from England many years before. This dish appeared often on the table since cabbage kept well through the winter. I had to guess at the recipe, but I am sure the General and Mrs. Washington would nod approvingly. Rinse the diced salt pork under hot water and place in a large Dutch oven. Render or "try out" the pork: Simply brown it a bit in the pan. Add the onions and cook until clear. Add the cabbage and cook over medium-high heat, stirring occasionally, until the cabbage is wilted and tender, but not soggy. Add salt and pepper to taste. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 318
Calories From Fat: 291
Total Fat: 32.3g
Cholesterol: 32.5mg
Sodium: 1137mg
Potassium: 180.2mg
Carbohydrates: 3.8g
Fiber: 2g
Sugar: <1g
Protein: 3.7g