4 tablespoons fat (lard, ghee [clarified butter] or tallow; butter will burn)
1 large onion, in 1/4 dice
1-1/2 teaspoons sea salt
2 pounds ground pork
1 medium head cabbage, finely sliced
1/2 teaspoon freshly ground black pepper
2 teaspoons dried thyme or 1-1/2 tablespoons fresh thyme
Add two tablespoons fat to a large, heavy pot (6” sides) or cast iron dutch oven and heat over medium heat.
Add onions and 1/2 teaspoon sea salt, and sauté for 8-12 minutes until they are soft and sweet.
Add the ground pork and break it up, cooking until it is no longer pink.
Add the remaining fat, the cabbage, pepper, dried thyme (add fresh thyme as directed below) and the remaining sea salt and mix well.
Cover pot and cook for 10-15 minutes, until cabbage is tender, stirring three or four times. Add fresh thyme when cabbage begins to become transluscent.
Taste and add more salt, pepper and more thyme if necessary.
Submitted by Rheba Kelley -Silver Spring, MD