My dad made this dish every Thanksgiving because it goes great with turkey. Buy good bacon and discard the fatty end (you know, the part where the meat curls up and it’s almost all white—who wants that?).
Fill a large pot with salted water, and boil:
Boil until cabbage is soft and potatoes are cooked (about 20 minutes). Drain well.
In a large frying pan (or Dutch oven), fry:
When the bacon looks cooked, add:
Cook until tomatoes start to look like sauce (approx. 10 minutes). Then mix in the cabbage and fry, uncovered, on low heat for 30 minutes, or until all water evaporates. Stir as necessary.