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Smothered Cabbage with Bacon and Salt Pork

Source of Recipe

From "Pig: King of the Southern Table" by James Villas


Recipe Introduction

"In Southern lingo, any vegetable that is steamed in its own moisture is often referred to as being 'smothered,' and when it comes to cabbage, it is almost inconceivable to cook it without at least one form of fatty pork to melt into the leaves and give them succulent flavor and an unctuous texture. In Creole Louisiana, pickled pork would most likely be substituted for the salt pork in this recipe, but, in either case, note that no salt is needed. Also, be sure to choose a fresh, young, firm head of cabbage that still has plenty of natural moisture and is not in the least wilted and dried out."

List of Ingredients

â—¦ 1 firm head green cabbage (3 to 3 ½ pounds)
â—¦ ½ pound lean bacon, cut into small pieces
â—¦ ¼ pound salt pork, cut into small pieces
â—¦ 1 medium onion, chopped
â—¦ 2 small fresh red chile peppers, seeded and finely chopped
â—¦ Freshly ground black pepper to taste
â—¦ 1 teaspoon sugar


Recipe

Remove and discard any discolored outer leaves from the cabbage, cut the head into large wedges, core them, rinse under cold running water, and set aside.

In a large, heavy pot or casserole, fry the bacon and salt pork over moderate heat till half-cooked, add the onion, and stir till softened, about 5 minutes. Add the cabbage wedges and stir well. Add the remaining ingredients, reduce the heat to low, cover, and cook slowly and gently till the cabbage is very tender, about 1 hour, stirring from time to time and adding a few sprinkles of water if the cabbage seems too dry.

Serve hot.

Makes 4 to 6 servings