8 quail
Salt and pepper
4 strips bacon
4 c. cabbage
12 sm. white onions
12 sm. new potatoes
1 c. water or more
Pinch of red pepper

Cut bacon into about 6 pieces, slowly fry until crisp and remove from saucepan. Salt and pepper quail and saute until brown in the drippings and set aside. Slice about 5 cups of cabbage thin as possible and brown lightly in the drippings. Add onions, potatoes, water and pepper, return quail to the saucepan, cover and let all simmer until potatoes are nearly done. Uncover and let simmer until most of water has evaporated. Serve with bacon pieces as garnish.