Put a large pot of water on to boil. Cut cabbage into eight wedges such that each wedge has a piece of the white core at the bottom of the cabbage. Cut away the white core. Put cabbage into the pot and add salt and fat or butter. Boil about 15 minutes until the cabbage is barely tender.
Alternatively, the butter or fat can be added after the cabbage has been cooked and water has been drained away.
In a large pot fry thin chunks of ham or bacon. Add cabbage, salt and water. Continue cooking as in the recipe for cabbage.
© 1997, 1998, 1999, 2003 Portia Isaacson Bass and Veta Leigh. All rights reserved.