• Cabbage Head (enough for a skillet full)Just enough lard to little more than cover bottom of skillet (oil is ok)
• Sprinkling of sugar
• Salt to taste

1. Coarsely shred cabbage. I use a butcher knife. Do not cut up the stalk.
2. Preheat lard or oil in skillet to a high temperature.
3. Add rest of ingredients to hot skillet and cover.
4. Stir occasionally.
5. When all the cabbage becomes translucent,or should I say, good and wilted it is ready to take up and eat.

" I am looking forward to reading your recipe list. I am not into gourmet, but I do like to cook old fashioned grub. I am not a fast cook. I am not a slow cook. I am a half-fast cook." Johnny