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1
Shred your cabbage first, cutting the larger leaves into small, bite size pieces.
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2
Place into a colander and wash thoroughly.
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3
Once washed, transfer cabbage into a large pot.
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4
It must be big enough to put the cabbages in and still have room to fill with water to about 3/4 full, just over the cabbage itself.
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5
Set aside momentarily.
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6
In an iron skillet, fry your salt pork to the point of browning.
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7
Once completed, pour the salt pork, and grease it created, into the pot with your cabbage.
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8
Pour slowly!
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9
You're mixing water and hot grease!
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10
Add about 3 tbsp of Cajun seasoning and 3 tbsp of garlic salt.
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11
Believe me, this is not enough, and you will need to add more as the cabbage cooks and you taste it.
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12
Put your pot on the burner and set to medium high.
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13
I usually put a lid on but leave it cracked so it doesn't boil over.
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14
Open a window.
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15
Otherwise your whole house will smell like cabbage when you're done.
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16
Stir about every 15 minutes and monitor your water level just in case it drops drastically (it shouldn't).
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17
After about 2 to 2.5 hours on the stove, your cabbage should have a slightly wilted texture, but not be overly mushy.
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18
At this point it's done.
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19
Remove from heat.
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20
Serve with the rest of the southern food you're coming that day!
