Farmer’s Cabbage

United States

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 small cabbage
  • 8oz salt pork or bacon
  • salt and pepper
  • dash of Cayenne pepper


    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.