Take the outer leaves and core from the cabbage, and cut the cabbage in thin strips. Cut the salt pork or bacon in strips, and put them into a heavy frying pan. Heat gently until the fat starts to run. Add the cabbage and stir the meat and cabbage together until the cabbage separates. Season with salt, pepper and Cayenne, and cover with boiling water. Do not put on a lid, but simmer until the liquid has disappeared. Stir the cabbage from time to time until it is tender and lightly browned.