"That Cabbage and Potato Dish"
  • 1head cut in 1 1/2-inch pieces
  • 1pound bacon
  • 6medium-sized potatoes
  • Seasonings folded pie crust (from a 15-ounce package)
  1. Fry bacon until crispy, reserving drippings
  2. Drain bacon on paper towels
  3. Wash and quarter cabbage, then quarter again
  4. Peal potatoes, cut into round slices about 1/2-inch thick
  5. Place bacon drippings in a large Dutch oven on top of stove
  6. Start heating bacon drippings, add potato slices and salt slightly
  7. Add pepper according to taste, a dash of garlic powder and lemon pepper
  8. Add cabbage, pepper some more and add a half of a glass of water
  9. Place lid, turn heat on lowest setting and simmer about 20 minutes
  10. Check a potato with a fork for tenderness
  11. If so, crumble bacon on top and stir
  12. Serve with corn bread or biscuits