Makes 8 servings


  • 2 thick slices bacon
  • 1 large head cabbage, cored and coarsely shredded
  • 2 (28-ounces) cans diced tomatoes, with peppers and onions
  • 1/3 cup white vinegar
  • 2 teaspoons creole seasoning
  • 1/4 teaspoon cayenne pepper


  1. Cook the bacon in a Dutch onion over medium-high heat. When crisp, drain on paper towels. Crumble when cool. Reserve the drippings in the pan.
  2. Stir in the cabbage, tomatoes, vinegar, seasoning, and cayenne. Bring to a boil. Cover and reduce heat to low. Simmer 45 minutes.
  3. Transfer to a serving container and top with the bacon. Serve warm.
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