Stewed Cabbage - Betty Deane (Threadgill's )

1 medium size head cabbage
6 slices bacon
1/2 onion diced
1 med. can (about 15 oz) tomatoes diced
1 (15 oz) can tomato sauce
White pepper to taste (can use black)
1 (10 3/4 oz) can chicken broth
celery salt to taste

Cook bacon till crisp then drain on paper towel, Saute onion in bacon drippings.
Set aside. In a large pot, combine tomatoes, tomato sauce, chicken broth and spices. Add bacon, onions & bacon drippings to tomato sauce. Remove cabbage heart. Rinse and chop cabbage. Add to tomato sauce mixture and cook at medium heat, stirring often until cabbage is barely limp, but still crunchy.

Serves 6-8