1 lg. head cabbage, sliced in 1/2 inch slices
2 cans corned beef
1 lg. onion
2 cans stewed tomatoes
1/2 c. bacon drippings
1 tsp. red pepper
2 tbsp. sugar
Salt and pepper to taste
1/2 c. water

In large pot slice cabbage and add 1/2 cup water. Steam 10 minutes. In large skillet, saute onions in bacon grease until clear. Add stewed tomatoes. Add red pepper and sugar. Cook 20 minutes. Pour over cabbage. Add salt and pepper to taste. Cook cabbage and tomato mixture 10 more minutes. Add corned beef and cook about 6 minutes longer or until cabbage is crispy tender. Do not overcook cabbage. Serve with Fried Cornbread.

FRIED CORNBREAD:

3 c. cornmeal
1 tsp. salt
1 c. boiling water

Combine cornmeal, salt and boiling water. May need more water because you want a mush that will slide off easily from large tablespoon into hot grease. Fry until brown on both sides. This is good with beans also.