1/2 lb. bacon
1 med. head cabbage, cut into bite size pieces
1 med. onion, diced
1 (16 oz.) can crushed tomatoes or tomato puree
1 tsp. black pepper
2 tbsp. Worcestershire sauce

In Dutch oven or similar size pan, crisp bacon, remove from pan and set aside. Place cabbage and onion into drippings and keep turning in pan until coated with drippings, cover and cook until cabbage is almost tender. Pour in tomatoes or puree and add seasonings. Break bacon into small bits and add to cabbage, cover and simmer until cabbage is fully cooked. An excellent side dish with ham or pork.