- 3 slices bacon
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 cup green pepper, chopped
- 5 cups shredded cabbage
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 16 ounces cans of tomatoes
Fry bacon until crisp.
Remove from skillet, set aside.
In the same pan, add onions, celery, and green pepper, cooking until tender, but not brown.
Add cabbage, sugar, salt, pepper, and tomatoes.
Bring to a boil, reduce heat to medium-low.
Cover and cook for 5-8 minutes.
Top with crumbled bacon and serve.