Stewed Cabbage from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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 h...
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Ingredients
- A Head of Cabbage
- A Pound of Salt Pork
- Salt to Taste
- A Pinch of Red Pepper Pod
- A Tablespoonful of Lard
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