Get a taste of Indiana with this cabbage recipe. It is especially great served with ham or pork. You can omit the mushrooms if you are not a mushroom fan!
- ½ pound bacon, diced
- 3 tablespoons butter
- 1 small head cabbage, chopped
- 1 cup chopped celery
- 1 green bell pepper, chopped
- salt and pepper to taste
- 1 (4.5 ounce) can mushrooms, with liquid
- 1 onion, chopped
- Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Stir in butter, cabbage, celery, green pepper, salt, pepper, mushrooms and onions. Cover skillet and steam for 15 to 20 minutes. Stir several times during the course of steaming.