Stewed Cabbage

Chou Etouffe

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Head of Cabbage
  • A Pound of Salt Pork
  • Salt to Taste


Parboil the cabbage, after cutting into quarters. Let it boil well about half an hour. Then take it out of the water and drain nicely, separating the leaves down to the heart as it cools. Cut the ham into pieces of about two inches long. Take a tablespoonful of lard, and put in a stewing pan, which