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La Belle Cuisine
Boiled Cabbage with Smoked Pork Butt
The Frugal Gourmet on Our Immigrant Ancestors:
Recipes You Should Have Gotten from Your Grandmother
By Jeff Smith, 1990, William Morrow and Co., Inc.
 
Serves 3-4
“I know
most Americans figure that the Irish live on corned beef and cabbage.
I’m
not sure there’s any truth to this. I never did see the dish when I was in
Ireland, and the New York Irish community seems to serve it rarely. How-
ever, the following dish is just wonderful and I think it can easily replace
one Irish myth with another.”
2 pounds smoked boneless pork butt, in 1 piece
3 quarts boiling water
1/2 cup firmly packed light brown sugar
1/4 cup fine soft bread crumbs
1 teaspoon dry mustard (We prefer Colman’s.)
1 medium green cabbage, 3 - 3 1/2 pound
1 tablespoon corn syrup or molasses
1 medium yellow onion, peeled and studded
with 4 whole cloves
Salt and freshly ground black pepper to taste
Place the meat in an 8-quart pot. Add the boiling water,
cover, and
simmer for 1 1/2 hours.
Mix the brown sugar, bread crumbs, and mustard, and set
aside.
Remove any limp outer leaves from the cabbage and then cut it
into
slim wedges. Do not remove the core or the cabbage wedges will fall
apart.
(Insert toothpicks at strategic points along the cabbage wedges
if they
won’t hold together.)
When the smoked pork butt has cooked for 1 1/2 hours, preheat
the oven
to 350 degrees [F]. Remove the pork butt from the kettle and set aside,
reserving the cooing liquid. Pierce the pork butt in several places with a
sharp fork. With a pastry brush, coat the top and sides of the meat with
corn syrup. Pat the crumb mixture firmly on the top and sides of the meat.
Place it in a shallow baking pan and bake uncovered for 25 to 30 minutes.
Blanch the cabbage and onion in the reserved broth until the
cabbage is
just tender, about 5 minutes. Discard the onion [we do not]. Add
salt and pepper is desired. Slice the pork butt and serve with the cabbage.
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