35 pounds (about 18 whole) cabbages
4 pounds salt pork or bacon, in pieces
1-1/2 quarts vinegar
2 gallons boiling water
additional boiling water as needed
2 cups flour mixed with
1 quart cool water
Strip off outer leaves of the cabbage and trim out and remove the cores; cut into fine shreds, you will have about 6-7 gallons of cabbage shreds. Wash and soak, and place in a boiler containing the pork or bacon, vinegar, and 2 gallons of water. Season with salt and pepper. Boil rapidly in an open boiler for about 20 minutes, just until tender. Add boiling water during cooking, if necessary, to just keep cabbage covered, the cooking cabbage will lose 1/3 to 1/2 its volume. If the meats are not in shreds, fish them out and cut them up, return to pot. Then thicken sauce slightly with the flour slurry and boil for about five minutes longer. Serve hot.