Quarter the cabbage heads, remove the hard core and slice into quarter-inch strips. Dice the side pork into medium-sized pieces. Fry the side pork and onions in the butter at low to medium heat; leave the drippings. Add the sliced cabbage slowly; add nutmeg and other seasonings.
“DO NOT boil the cabbage, that will remove the flavor,” says Gary Vandertie. “If it needs more moisture, throw in another hunk of butter.”