Reviewed: Jun. 25, 2009

Very good! I added sea salt to taste & then followed the recipe as stated and it came out perfect. Thanks for sharing your recipe.

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2009

I'm only giving this a four because I havn't tried it yet, but I love cabbage and this really looks like a winner! Although...it may be the German in me...but I'm tempted to add a tad of cider vinegar and sugar. YUM

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lmk

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Jun. 19, 2009

This one blasts the meat off the bone! Pork fat, onion, garlic (preferably fresh), and cabbage is a Tennessee staple overlooked by the rest of the country (too bad). Thanks for sharing this recipe with the community. My 1/4 Cherokee friend/co-worker raved about this recipe for years. It always sounded too greasy, until I tried it......OMG! It's sooooooo comforting. He used 'fatback' (smoked pork fat)===less salty than bacon and no nitrites. Anyway, a great southern recipe, and I'm glad you shared it. P.S. Try some red Savoy cabbage with the green kind. It doesn't wilt so much and has a sweeter flavor. I'd like to see a good recipe for baked beans, Southern Style! Mitchy48

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mitchy48

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Reviewed: Jun. 19, 2009

Excellent,I use less salt also, and I added package of thin spaghetti (cooked and cut in half) makes it a meal in itself. A friend from the Carolina's gave me this recipe

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JUDY1233

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2009

This was really tasty. I only had 1/2 a head of cabbage so I used about 1/4 - 1/2 t of sea salt. Made with "Pork Chops with Blue Cheese Gravy" and "Strawberry Spinach Salad I". The gravy from the pork chops complimented the cabbage side dish very well (to my surprise).

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jun. 13, 2009

USE 3 TSP OR 1 TABLESPOON OF SALT. I would like to explain the salt content of this recipe. For those who cook cabbage you will agree that it is made up of so much water and a lot of the salt disappears. You can always start off with less and add as you go if you feel uncomfortable with the 3 Tbls. This is also going to depend on how big your head of cabbage is. The day I submitted this recipe I was cooking a very large head of cabbage, so give or take and always remember to start off with less and add as you go. Enjoy and thanks for all your kind words.

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MrsMDSmith

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Jun. 13, 2009

The only thing I didn't like was the 3 tablespoons of salt. I only added 1 tablespoon but that was still very, very salty. Everything else I loved.

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Donna C.

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Reviewed: Jun. 12, 2009

(6/15/09) This was excellent. I did use less salt than specified but this recipe is definitely one I'll make again and again. Thanks for sharing it MrsMDSmith (and calling my attention to it on the exchange; it was perfect timing as I was looking for a side to go with dinner!) *(6/18/09 Update)* I wanted to stop by again to thank you MrsMDSmith. You not only gave me a delicious side dish but I used the leftovers to make a main dish that I will probably also do again and again. I chopped the leftovers and mixed in 1/2 lb. of seasoned browned ground pork, rolled in egg roll wrappers and fried to golden perfection. I love a recipe that can give me two distinct meals!

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Michelle

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2009

Yummy, yummy, yummy. I replaced the 3 tablespoons of salt with seasoned salt added to taste and I cooked the cabbage on medium until just tender. Definately a keeper.

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