1 head of cabbage do not discard outer leaves
4 slices of bacon
1 lg. carrot, grated
Salt and pepper to taste

Fry bacon and set bacon aside. Chop or cut in chunks the cabbage including outer leaves. Put cabbage in frying pan with hot bacon drippings. Add 1 cup of water, salt and pepper cover and turn heat down to simmer. Stir occasionally and do not let cook dry When almost done add carrot and finish cooking. Drain well and add crumbled bacon. Adjust your amounts according to the number being served. This makes a colorful dish orange, brown and shades of green.