Cut and shred cabbage.
Cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
Don't let it boil dry, but don't add too much water.
During the last 10 minutes of cooking time add the vinegar.
Just before serving add the butter and seasoning.
Place the corned beef brisket in a large pan and cover with water.
Boil for 3 hours or until tender when jabbed with a fork. (Keep adding water to keep pan from boiling dry.)
Save brine (or broth) and place in a large kettle.
In brine, cook cabbage, potatoes, carrots and onions until tender.
Slice beef and serve with vegetables.
Serves 4 to 6.
Wash the collards well and tear into bite
ver hickory.
For the collards:
In a heavy pot
For healthier recipe, substitute smoked turkey wings for salt pork.
Cut off and discard tough stems and discolored leaves.
Wash thoroughly.
Combine pork and water in heavy pot; bring to a boil and cook 15 to 30 minutes.
Add collards; cover and cook at low boil for 1 1/2 hours.
Add potatoes and cook 30 minutes or until potatoes are tender.
ith some spices from the recipe and 3 to 4 cups
Quarter the cabbage, remove the core, and cut
ooker.
Prepare the cabbage leaves according to Recipe #305376. Remove the
Wash collards well in several waters.
Remove tough stalks. Put summer collards in with meat, according to their tenderness. Winter collards are put in after meat is tender.
Cook until done. Peeled potatoes or unpeeled \"new\" potatoes and corn meal dumplings may be added about 30 minutes before collards are done. When done, take up potatoes and dumplings.
Lift collards out of pot liquor.
Drain collards.
Put in bowl and chop with hand chopper or knives until they are cut through well.
Drain again.
Core and slice cabbage 1/2\" thick, and add
Add the bacon fat to a large stock pot.
If you don't save your bacon fat, fry up a few slices of bacon in the pot you are going to cook your greens in; leave the bacon and fat.
Add your ham hocks to the pot, cover with water, onion and spices.
Boil for about an hour.
Add cleaned and cut collards to the pot, cover and cook until tender (45 minutes to an hour, less if you like them less cooked).
Add the cabbage at the very end and cook until wilted or to your desired taste.
Remove bones and fat of the ham hocks.
Cook the cabbage in boiling water 5 - 7
Put water, salt and salt pork in a large cooking pot (10 to 12-quart size).
Boil for 1 to 1 1/2 hours.
Fry out fatback and add to pot, reserving cracklings.
Prepare collards by stripping large leaves from stalk.
Wash leaves thoroughly and add to pot of prepared boiling water. Turn heat down to medium and cook until collards are tender.
Cooking time may vary for summer collards (3 hours) to winter collards (2 hours).
minutes; cool. Combine shredded cabbage and salt; mixing well.
You need a pot large enough for collards and ham.
Put about 1/2 full of water.
Cook for 2 1/2 hours or until tender, then place potatoes in pot and cook for 30 minutes.
Drain and cut up collards.
You may use some bacon drippings on the collards.
ind the largest head of cabbage possible. The larger the head
ot, in boiling water, separate cabbage leaves.
Once all possible
br>Add the potato and cabbage and, while stirring, saute the
Wash salt pork and place in a big pot with about 6 to 8 cups of water.
Boil gently, covered, for about 1/2 hour.
Pick and prepare collards for cooking.
Discard tough outer leaves and stems. Tear washed collard leaves and put in pot with pork. Cook collards for about 1 1/2 hours or until tender. Add salt and pepper near end of cooking time.
At serving time, drain the greens and chop coarsely.
Put the chunks of pork on the platter or in the dish with them. Be sure to serve with pepper sauce. Also serve with cornbread.
Cut off and discard tough stems and discolored leaves from collards.
Wash greens thoroughly.
Combine ham hock and water in Dutch oven; bring to a boil and cook 15 to 30 minutes.
Add collards; cover and cook at low boil for 1 1/2 hours.
Season to taste with salt.