Swamp cabbage is the name given to the heart of the Sabal Palm. The Sabal Palm is indigenous to Florida, Alabama, Georgia, Louisiana, Mississippi, South Carolina, and coastal North Carolina. They are very common and readily available in most areas. They grow wild in such abundance that they are not cultivated as a harvest vegetable.
When you are ready to serve a meal, use a semi-sharp blade to cut a straight line down the "skin" of the cabbage and then peel away the outer layers one by one until you have a creamy white cylinder about 5" inches across. This is the heart of the palm.
Once you have removed all the hard outer boots, chip away at the bottom of the swamp cabbage, as if slicing it for coleslaw. Once you have chipped enough from the end, the raw cabbage will be sweet on the tongue with no trace of bitterness. Be sure you have removed all the bitter parts BEFORE cooking!
When fully cleaned, the trimmed cabbage should weigh from 5-10 pounds depending on the tree it was harvested from. After the bitter parts are gone, shred the remaining swamp cabbage (heart of palm) into a large pot.
When you are ready to serve a meal, use a semi-sharp blade to cut a straight line down the "skin" of the cabbage and then peel away the outer layers one by one until you have a creamy white cylinder about 5" inches across. This is the heart of the palm.
Once you have removed all the hard outer boots, chip away at the bottom of the swamp cabbage, as if slicing it for coleslaw. Once you have chipped enough from the end, the raw cabbage will be sweet on the tongue with no trace of bitterness. Be sure you have removed all the bitter parts BEFORE cooking!
When fully cleaned, the trimmed cabbage should weigh from 5-10 pounds depending on the tree it was harvested from. After the bitter parts are gone, shred the remaining swamp cabbage (heart of palm) into a large pot.
After chipping up all that is usable, you should have filled a large pot nearly to the top with chipped swamp cabbage. The most popular recipes for swamp cabbage are boiled swamp cabbage and fritters.
Boiled Swamp Cabbage Recipe
Boiled Swamp Cabbage Recipe
Ingredients and items needed for preparation:
1/4 pound salt/white pork
1 medium sized swamp cabbage
1 tablespoon of sugar
1 tablespoon of salt
1 teaspoon of pepper.
One large pot with a lid.
One small frying pan to cook the pork.
How to cook swamp cabbage:
Fry 1/4 pound of diced salt or white pork bacon.
Once the salt/white pork is fully cooked, drain the excess grease.
Add two cups of water to your large pot of chipped swamp cabbage and bring it to a full foil.
Add 1 tablespoon of salt.
Add 1 teaspoon of pepper.
Add 1 tablespoon of sugar.
Add the salt/white bacon you have already prepared.
Cover, reduce heat and simmer for 30 minutes, stirring occasionally. This recipe makes a delicious vegetable and serves 8-20 people depending on the size of the cabbage. Serve hot with any entree, but goes especially well with grilled meats or fried fish.
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