Cabbage Pudding

Name: Cabbage Pudding
Yield: Yields 4 to 6 servings
Cuisine: United States
Ingredients: 1 teaspoon salt; 3 eggs; ¼ teaspoon ground mustard; ¼ cup (60 ml) fine white bread crumbs; 2 tablespoons (30 g) melted butter; 1 tablespoon (15 g) butter; 1½ cups (355 ml) milk or half-and-half; ¾ cup (180 ml) small cubes of bread from stale biscuits or good quality white bread; ⅜ teaspoon dried thyme leaves; 1 dried red pepper pod; 1 head of cabbage weighing 2½ pounds (1125 g); 2 ounces (60 g) pork sidemeat; 2½ quarts (2½ L) water; ⅛ teaspoon ground cayenne; ¼ teaspoon white pepper

Preparation info

Yields
4 to 6
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Ingredients

2½ quarts (2½ L) water
2 ounces (60

Americas
United States
Side dish

Method

Combine the water, sidemeat, and pepper pod in the stockpot and bring to a boil. Meanwhile trim any dark green or damaged outer leaves from the cabbage head and quarter it. Boil for 15 minutes, then refresh under cold water and drain, discarding the pepper pod and reserving the pork sidemeat. Remove the core and stem portions of the cabbage and chop roughly. Squeeze firmly between your palms or