6 slices bacon
1 med. head of cabbage, cut in thin wedges
1 med. onion, chopped
1/2 c. water
2 tbsp. brown sugar
1 clove garlic, minced
1 tsp. seasoned salt
1 lb. kielbasa or Polish sausage cut into 1 inch cubes

Cook bacon in large skillet or Dutch oven until crisp; remove and crumble; set aside. To the bacon drippings add cabbage, onion, water, sugar, garlic and salt; cover and simmer 8 minutes over medium heat, turning cabbage once. Add sausage; cover and cook 5 minutes or until sausage is heated. Transfer to serving dish with slotted spoon; sprinkle with bacon.