1 med. head cabbage, sliced
1/4 c. dry vermouth or other white wine
2 to 3 dashes Crystal or any hot sauce (optional)
6 slices bacon, fried crisp
3 cloves garlic, chopped fine

This is an old Louisiana recipe that is easy and satisfying. Slice cabbage in long strips and put into heavy saucepan with lid. Crumble and add bacon and a little of the bacon drippings. Add wine and garlic and hot sauce. Salt and pepper to taste. Cover and simmer until cabbage is just tender. Stir occasionally.