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Back Yard Boss Book
Welcome
Introduction
History
Tools Required
Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Oxtails
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Rutabagas
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

Steamed Cabbage
cabbage123.jpg
Ingredients:
One large cabbage
Salt pork
One medium onion
One small green pepper (optional)
Salt and pepper as needed
Okra (optional)

          Take one large cabbage or two small ones and cut down the middle and cut the two halves resulting in four pieces of cabbage. Cut out the solid core that come down almost half on each wedge and discard them. Now take a sharp knife using a cutting board or counter and cut about one inch sections of each wedge all the way to the end. You should have a pile of cut cabbage ready for wash. In a large pan or the sink wash the cabbage and leave in the water, we will get back to them later.
          Slice the salt pork into 1/4 inch slices, cut it all the way through the skin. You should have four to five pieces of salt pork, rinse the excess salt form them and place them in a skillet on low heat. Some times you may have to prime the pork to get it to fry properly and produce pork fat. This can be done my adding a little shorting to the skillet to start the frying to release the pork fat. Do not cook it until it’s burnt, just until you have a great deal of pork fat released. Take the salt pork out of the skillet. Remove the hot skillet from the stove and place it on a protective pad near the cabbage, you have to be very careful with this next step and it should only be done by able adults.  The grease in the skillet is very hot and when the wet cabbage touches there will be a reaction such as dropping water in hot grease so be careful with this. Take a hand full of cabbage and shake most of the water out and place them in the skillet, the reaction will only occur for a short while. Now add the rest of the cabbage to the skillet and return the skillet to the stove and cover. If you can’t get all the cabbage in the skillet at first, no problem. Allow the first load to cook down for a few minutes then add the remainder and slice your onion and put them in now also. You can add black pepper and slice green pepper (optional) at this time and cover hold off on the salt until you taste test them after they are done, maintain the heat at medium. Stir every thing from bottom to top every five minutes until your mixture is thoroughly incorporated. Some cook lay about ten fresh okras on top just before the cabbage is done but do not mix the okras with the cabbage, it’s just a way to steam them for a side dish. Cabbage is excellent the next day as a re-run.


 
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