FRIED CABBAGE

1 LARGE CABBAGE, SHREDDED

4-6 SLICES SALT PORK

1 LARGE ONION, SLICED

RED PEPPER FLAKES, TO TASTE

SALT AND PEPPER, TO TASTE

DIRECTIONS:

FRY THE SALT PORK TO RENDER ITS GREASE.

REMOVE SALT PORK IF DESIRED

LAYER THE CABBAGE AND ONIONS.

SEASON.

COVER AND COOK ON VERY LOW HEAT.

STIR FREQUENTLY UNTIL TENDER.