4 slices of bacon
1 small head of green cabbage cut into wedges
¼ C water
1- 1 Lb package of smoked sausage
2 tsp Igotchu himalayan salt and pepper seasoning
1 tsp Igotchu vegetable greens seasoning
In a large skillet fry bacon until crisp, over medium heat. Remove bacon saving drippings in the skillet. Add cut cabbage and 1/4th cup of water to the skillet with bacon grease, Stir occasionally to coat cabbage with bacon grease. Season with igotchu himalayan salt and pepper, and Igotchu vegetable greens seasoning and stir to combine. Stop cooking when cabbage is still a little crunchy. Slice smoked sausage over cabbage and continue to cook to warm the sausage while stirring. Crumble bacon on top and serve
