Peel off outer leaves of cabbage, and cut up. Cut out core, using a sharp knife, and discard. Cut remaining cabbage into quarters, then cut each quarter in half. Wash cabbage and drain.
Saute salt port in oil in a large heavy saucepan over medium-high heat until lightly browned. Add 1 quart water and salt; bring to a boil. Add cabbage wedges and cut up leaves and onion, if desired; cover, reduce heat, and simmer 15-20 minutes or until tender.
Yield; 4-6 servings
Serving
Suggestions
If desired, omit salt pork and oil. After cabbage is cooked in plain salted water, drain and stir in 1 tbsp margarine.
Originally Submitted
6/1/2011
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