Spanish Cabbage

• 5 slices bacon, cut into 1-inch pieces
• 1/2 large white onion, chopped
• 1/2 large bell pepper, sliced
• 2 medium potatoes, cut in 1-inch cubes
• 1/2 head cabbage, thinly sliced
• 1 can Ro-Tel tomatoes, diced
• 1 Tbsp. fajita seasoning

1. In a large skillet, fry bacon pieces until done, but not crisp.
2. Saute onion, bell pepper and potatoes in bacon grease. Push to the sides and add cabbage to fry.
3. Turn over a few times to catch some of that fattening bacon grease.
4. Season with fajita seasoning powder or just salt and pepper will do.
5. Add Ro-Tel tomatoes, juice included.
6. Cover and simmer, stirring occasionally.
7. Additional water may be needed to cook cabbage, but when cabbage softens, cook water out.
8. Serves 4 to 6.
9. Use as a side dish with Mexican food.

bacon, white onion, bell pepper, potatoes, cabbage, rotel tomatoes, fajita seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=977464 (may not work)