Stewed White Cabbage
Source of Recipe
CajunLou
Recipe Introduction
Here is one that I make quite often, modified from my mother's old
recipe. What you are describing sounds like they cooked the cabbage
down about 30 minutes or longer than this recipe. Cooking it down is
what my Mother did. The cabbage is so cooked that it becomes rather
liquidfied and soupy. She did add more stock or water as she went
along in the cook down process if it looked like it was getting dry.
When I was a kid during the depression, right after food rationing
(ahhemmm, dated meself, didn't I, Cher). the ingredients to make stock
were a prized possession and doled out sparingly so they lasted, hence
a lot of the cooks added water to make the "weak stock" used in a lot
of these old southern recipes. Today, I just snap the lid off a can of
prepared broth. In this dish, ya really can't tell the difference
from good homemade stock like most dishes ya can. CajunLou
List of Ingredients
1 head red cabbage
18 TBsp. (4 ounces) vinegar
1 pint weak stock or water
3-4 slices of fatback or bacon, fried down.
1 TBsp. sugar
Salt and fresh ground pepper (omit salt if using salt pork)
1 TBsp. bacon drippings (or butter if you like it better)Recipe
Simmer all ingredients except bacon drippings for
about 20 min. an hour until cabbage is just tender, not soggy. Add bacon drippings just before serving.
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