1 lb. broiler-fryer chicken livers
1/2 c. flour
1/2 c. vegetable oil
1 tsp. salt
6 slices bacon
1 c. scallions, chopped, tops included
1 med. green pepper
1 rib celery, coarsely sliced
1/2 c. cabbage
1 (28 oz.) can tomatoes
1/4 tsp. pepper
1 bay leaf

Fry bacon until crisp. Remove. Quarter chicken livers, roll in flour. Add oil to skillet and fry livers until outside is brown and crisp. Remove livers. Sprinkle with salt and set aside. Drain most of oil from skillet. Saute onions, peppers and celery. Add cabbage and cook about 3 minutes. Drain off fat, add tomatoes, remainder of salt and pepper, bay leaf to cabbage. Simmer. Add livers to cabbage mixture. Cook 5 minutes. Serve over rice.