1 head cabbage, shredded
5-7 strips bacon, diced
1 onion, diced
1 tomato, quartered
2 tbsp. sugar
1 tsp. paprika
Salt and pepper
Kolbash (Polish sausage), 2-3 inch pieces

Suggest to cook mixture in a 4-6 quart pot for ample room to handle cabbage.

Fry diced bacon and onion with 2 tablespoons sugar until brown. (Do not drain grease.) Add shredded cabbage and tomato to mixture. Add paprika, salt and pepper. Cook over low flame for approximately 1/2 hour stirring mixture occasionally. Place Kolbash at bottom of mixture and cook until done.