| 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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