From the Archives

Civil War Cabbage Stew

Posted 12/15/2017 By The Civil War Monitor
Library of Congress
Cooking in the Union camp at City Point, Virginia

Looking for a hearty meal to help fend off winter's cold? Try this Civil War-era recipe for cabbage stew.


Cabbage Stew



     - one head green cabbage, sliced (approx. 1/2")

     - 2 medium onions, sliced (approx. 1/2")

     - 12 oz. salt pork, cubed 

     - 2 cans of stewed tomatoes

     - salt, garlic salt, pepper, cajun seasoning or ground red pepper



     1. Fry the salt pork in a very large, hot, cast iron pot until well browned (do not drain)

     2. Turn the heat down; add cabbage and cook until wilted.

     3. Add onions and cook until translucent.

     4. Continue cooking over low heat for apprxomately 1 hour. 

     5. Add tomatoes and cover.

     6. Continue cooking at a simmer. The flavors will blend nicely the longer it cooks. 

     7. Add garlic salt (small amount) and salt and pepper to taste.

     8. Add a very small amount of cajun seasoning or ground red pepper. Be sure to taste after adding each time.  

     9. Stir occasionally.

     10. After approximately 2–3 hours, start tasting then season/cook more if necessary.





(Recipe retrieved from

comments powered by Disqus