from Michelle Smedema
4 strips thick-sliced bacon, cut into small pieces
1 cup chopped onions
½ cup chopped fresh parsley
1 cup chopped bell peppers
1 medium-size head cabbage, shredded
Two 15 or 16 ounce cans whole tomatoes if you have them, cut up
1 teaspoon cayenne pepper
Salt to taste
1 teaspoon red wine vinegar (optional)
Fry the bacon in a large frying pan. Add the onions, parsley, and bell peppers
and cook over a medium fire, stirring, until the onions are clear. Add the
cabbage and mix well. Add the tomatoes, cayenne, and salt and let simmer for
45 minutes. (Some like to add the vinegar for tartness.) Serve hot.