Cut head of cabbage into quarters and remove the core and a few of the outer leaves.  Coarsely chop and add to a medium size stock pot with a tight fitting lid, something similar to the Townecraft waterless cookware.  Add 2 cups of water, salt, pepper, sugar and bacon or fat back grease and bring to a boil; reduce heat to low and simmer with lid covered for an hour or until cabbage is tender.  Every 15 minutes or so, stir the cabbage to help incorporate the seasonings.   Adjust seasonings as needed.

YIELD: 6 servings.

The above Townecraft stock pot more or less steams the cabbage since there is not enough water to submerge the cabbage for a true boiling method.  I believe this technique helps retain a lot of the natural flavor of the cabbage instead of boiling it out and with the flavor of the fat back grease and/or bacon grease takes cabbage to another level of taste.  Below pix of cabbage plated:

NOTE:  You can steam the cabbage in a steamer basket but it will not have the flavor of this recipe although the added bacon or fat back grease will tax your cholesterol level for sure. 

Bill aka Mickey Porter 03-11-09.

Below a few pixs archived from the Corned Beef and Cabbage Recipe.  Click on thumbnails for a larger view.