PAN-BRAISED CABBAGE - The Flavor of the South (1977)

1 small or 1/2 large head of cabbage
2 Tbls bacon drippings, oil, butter or margarine
1 tsp salt
2 Tbls water

Shred or chop cabbage. Heat drippings or fat in a large skillet or saucepan. Add 
cabbage, sprinkle with salt, cover and braise over moderate heat 10 minutes or 
until cabbage is slightly wilted. Stir pan from the bottom, add water, cover and 
braise 10 minutes longer, stirring once or twice. Serve hot with pepper vinegar.

Makes 4 servings.