4 slices bacon
1 medium red onion, sliced
1 red bell pepper, cut into bite size pieces
1 green bell pepper, cut into bite size pieces
6 cups coarsely chopped cabbage or 1/2 head cabbage
salt and pepper
1. In a large non-stick skillet fry bacon, remove from skillet and drain on paper towels. When cool enough to handle chop coarsely and set aside. Remove all but 1 TBL of bacon grease.
2. Heat skillet over medium heat (adjust as needed) and add the peppers and cook for about 5 to 6 minutes.
3. Add the onion and cook until just crisp tender. Add the cabbage and wilt until the desired tenderness, about 10 minutes. Add the bacon back to the skillet and mix well. Add salt and pepper to taste.