Squash with cabbage.
4 slices bacon
1 cup onions, chopped
1 can (14 oz) stewed tomatoes
1 pepper, chopped
1 teaspoon salt, divided
300 g (10 oz) fresh cabbage, shredded
1 squash, yellow summer, cut into 1- inch chunks.
2 tsp dried ground greenery or chopped fresh greenery to taste
1. In large skillet cook bacon until crisp. Add onions to drippings in skillet. Saute until tender.
2. Add tomatoes and liquid, pepper and salt. Simmer 15 minutes.
3. Crumble bacon and add to tomatoes with cabbage, and squash. Flavour with greenery and salt. Cover and cook 20 to 30 minutes more or until squash is tender.