Recipe: Cabbage & bacon over rice

This is one of those recipes where the combination of ingredients sounds a bit strange. But the results are really delicious! I love that there are so few ingredients, and I love that cabbage is really good for you. Another bonus for our family: this recipe is already gluten-, casein-, and soy free.

Cabbage & Bacon over Rice, originally from Jon’s Grandma Capps (his dad’s mom)
1 large head cabbage
1 medium onion, chopped
3 cloves garlic
½ lb. bacon
8 oz. can tomato sauce
Salt & pepper to taste

Slice bacon into ½” pieces and put into large skillet with onion. Chop cabbage into bite-size pieces. Cook bacon & onion over low/medium heat until onion begins to get tender. Add 3 cloves garlic, crushed. Stir, adding small amount of water (maybe ¼ cup). Add cabbage over top, pouring 1 can tomato sauce on top of it (swishing a little water in can & pouring it in). Cook, stirring until cabbage cooks down & is tender over low heat (can cover the skillet to make cooking go faster if necessary). Add salt & pepper to taste.

Serve over rice.