6 slices bacon
1 med. head cabbage (cut into thin wedges)
1 med. onion, chopped
1/4 c. water
2 tbsp. brown sugar
1 clove garlic, minced
1 tsp. seasoned salt
1/4 tsp. dried, crushed red pepper
1 lb. kielbasa or Polish sausage (cut into 1 inch pieces)

Cook bacon in a large skillet until crisp; remove bacon, reserve drippings in skillet. Crumble bacon and set aside. Add next 7 ingredients to drippings, cover and cook 10 minutes over medium heat, turning cabbage once. Add sausage, cover and cook 5 minutes or until sausage is heated. Transfer to serving dish with a slotted spoon; sprinkle with bacon. Yield: 6 servings.