1 1/4 lbs. pepper bacon, chopped
6 oz. butter
2 tbsp. reserved bacon fat
2 heads green cabbage, chopped
1 lg. onion, minced
1/2 lemon, peeled and chopped

Cook bacon in skillets over medium heat until crisped. Remove with slotted spoon, and drain on paper towels. Pour off the bacon fat reserving 2 tablespoons. Add the butter to the reserved bacon fat and heat over medium high heat. Toss in cabbage and onion and cook quickly over high heat for about 5 minutes or until tender crisp. Stir in lemon, bacon, salt and pepper to taste.

NOTE: We have suggested two skillets, but this depends on the size of the heads of green cabbage.