SWAMP STEW
I was searching for recipes that I could make that would fit into a late 1860's period camp, during Civil War living history weekends that would also feed a hungry bunch of men. This is not the original recipe, and not MY original recipe, but I tweaked and tested it out and served it with cornbread and it was a huge hit. The plus side of this is it's actually pretty good for you, considering the serving size of vegetables you're getting, and is great on a cold winter evening. My husband loves it.
Provided by Tina Brown @Bama_Belle
Categories Soups
Number Of Ingredients 5
Steps:
- In a dutch oven over medium heat, saute the diced salt pork until done. Do not remove from the pot. Reduce to medium low heat.
- Place the sliced cabbage on top of the salt pork. Place the sliced onion on top of the cabbage. Place the tomatoes on top of the onions. Add a dash or two of cayenne pepper to taste.
- Place the lid on your dutch oven and walk away. If you are cooking over an open fire, you should check this every 30 minutes or so to ensure that you don't cook it too hot and burn it. If you're cooking on a stove top, check it about every hour, giving it a quick stir each time.
- Cooking time will vary depending on how "done" you want the vegetables. I usually let it simmer for 2-3 hours. The vegetables will cook themselves down, making their own juice. Serve it hot with cornbread and watch it disappear!
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