1 head of cabbage. (sliced thinly then chopped)
1 (1 lb.) pkg. bacon, cut into pieces (I use low-sodium)
1 onion, chopped
1 (15 oz.) can diced tomatoes, drained (Hunts)
1 (6 oz.) can sliced black olives, drained (Pearls)
cooking oil

Cut cabbage in half and take core out. Thinly slice the cabbage half, then turn it the other way and chop it up.

In the meantime use kitchen shears and cut the bacon strips into bite-sized pieces and cook until crisp. Chop onion, drain the diced tomatoes and olives and pour them in with the bacon, tomatoes, and onions. Cook until cabbage is fork tender and everything is cooked through and enjoy.

This pairs up really well as a vegetable or a side dish or even a main dish.

Submitted by: Jayne Wright