Salt Pork with Cabbage

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The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2 lb/1 kg salt pork or bacon
  • 1 large white cabbage


Keep the meat in one piece and put it into a heavy saucepan. Just cover with water and bring to the boil. Simmer for 30 minutes. Drain off the cooking liquid and reserve, leaving about ΒΌ pint/125 ml. in the pan. Wash the cabbage well and cut it into 8 sections. Put the cabbage pieces round and on top of the meat. Cover and simmer for 3 hours until the meat and cabbage are tender. Stir the cabbage from time to time so that it does not burn, adding a little of the original cooking liquid if necessary. Serve the pork or bacon in slices with the cabbage.

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