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Swamp Cabbage Recipe

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This recipe for Swamp Cabbage is from Spears Southern Tradition , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 FRESH Heart of Palm (cabbage or Sable)
1 large Vidalia onion
1/4 pound salt pork (cubed)
1 tbsp salt
1 tsp black pepper
1 tsp sugar
water
Directions:
Directions:
How to acquire Swamp Cabbage:
Well, you may have to do this the hard way. And it is best left to the men-folk. It usually involves an axe, a 10-14' sable palm and a machete. Remove the palm fronds with the axe. Then remove the boots (bark) working from the top down. Slice across the base and remove the heart. Begin chipping away the outer fiber until you start to see a white, woody pulp. When the machete doesn't "drag" then you will have the edible part of the palm. Taste the pulp until there is no trace of bitterness (should be sweet tasting.) Note, the higher on the palm the more bitterness and cooking will increase the bitterness. Final heart should be 5-10 pounds.

Take the cleaned and trimmed heart and slice like you would a cabbage. Place in a large cast iron Dutch oven.

In a separate cast iron pot, cook the pork and onion. Add the pork/onions and drippings to the cabbage and add 2-3 cups water. Bring to a boil and simmer @ 1 hour. Cabbage will cook down considerably. Season with sugar, salt and pepper to taste.

Good served with Fish or Dove.
Preparation Time:
Preparation Time:
Hours
Personal Notes:
Personal Notes:
The thought of acquiring a cabbage palm seems daunting, I believe there used to be a man in downtown Perry, FL that sold harvested swamp cabbage from the back of his truck.

 

 

 

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