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Steamed Savoy Cabbage
from the kitchen of Allesha Coleman

1 large head of Savoy cabbage
1 large green bell pepper
4 pieces of bacon
Lawry's Seasoned SaltŪ
1 teaspoon sugar
salt and black pepper to taste

Separate the cabbage leaves and rinse under cold water.  Cut the bell pepper into strips discarding the seeds.  Place the cabbage leaves in a steamer, alternating the strips of bell pepper and bacon between the leaves.    Season to taste with the seasoned salt and additional salt and plenty of freshly ground black pepper.  Sprinkle with the sugar.  Cover and steam over medium heat for 40 minutes.



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