Cabbage (Stewed)

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

½ – 1 LB bacon (quartered strips)
2 LB ham (cubed)
1 LB tasso (cubed)
1½ large onions
10 – 12 cloves garlic
3 large heads of cabbage (light colored & sweet)
1 – 1½ QT chicken stock
Salt and pepper to taste

If the cabbage is dark green or smells strong, it will taste bad. Quarter the cabbages and remove the stem then cut into eighths, wash well and drain in a colander. In a heavy 12 QT pot, fry off bacon until crisp. Place bacon aside to drain on paper towels and remove excess bacon fat from pot, leaving enough to sauté the onion. When onion is soft and clear add the garlic and sauté for a few minutes more. Add the ham and tasso and cook for 3 minutes. Return the bacon to the pot then add salt, pepper, cabbage, and enough chicken stock to reach about ¼ up the side of the pot. If the cabbage doesn’t all fit at first, cover the pot and add more as the cabbage in the pot starts to cook down until it is all in. Cover and simmer until cabbage is tender, 1 to 1½ hours. Taste the cabbge juice and add salt and pepper accordingly before serving.

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