INGREDIENTS
- 1/2 head Raw cabbage ; cut in four wedges
- 1 piece Ham fat or scrap ; a small piece about 3 inches long will work
- White vinegar ; just a few drops
- Salt ; a dash or two - use sparingly
- 1 cup Water
INSTRUCTIONS
Use a medium sauce pan with a tight fitting lid and add the water, salt, vinegar, and ham. Stir a little to mix up the vinegar with the salt and water. Arrange the cabbage wedges in the sauce pan, cover with lid and heat to a low boil. Boil for about three minutes and remove from heat. The cabbage should be cripsy-tender. If it's not, replace the lid and check again in about two more minutes. The cabbage will continue cooking even though it's been removed from the heat. This is delicious with a slice of fried ham, black eyed peas and cornbread muffins.
