Recipe from Victoria Farrish of Virginia
1 whole cabbage
8 large white potatoes or 10-12 small white potatoes
4-6 slices of freshly cooked bacon or bacon grease
Salt and pepper
Wash cabbage and pull off dead leaves.
Cut cabbage in half, then slice each half of cabbage into about 1/4 inch slices.
Peel potatoes and rinse in cold water.
Cut small potatoes in half or large potatoes into thirds.
Put into big pot just enough water to cover the potatoes.
Add bacon slices or one big scoop of bacon grease.
Add salt and pepper to taste.
On high heat, bring to a rapid boil, then cover and reduce heat to medium/high and let cook at least 30-40 minutes.
If cabbage is tender enough for your likings eat then; if not let cook another 15-20 minutes or until cabbage is tender.
Enjoy with a little butter!
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