3 to 4 lbs. cabbage
1 sm. bell pepper
1 pod hot pepper
1/4 tsp. sugar
3 to 4 strips of bacon or fat back
Salt to taste

Clean, wash and cut cabbage into shreds approximately 1/8-wide, separating green leaves from the other part of cabbage. Clean, wash and cut pepper into small pieces. Fry meat in a Dutch oven until most of drippings are removed.

Leave meat and drippings in pot on medium to low heat. Add green leaves to meat and drippings and cook until almost done; then add remaining cabbage, pepper pieces, sugar and salt. Stir well, bring pot to a boil, then reduce heat and let steam until just about tender. Turn off heat and let pot remain on burner until tender to taste.