Jamie Sherman


  • 6 slices bacon, chopped
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 large head cabbage, cored and chopped
  • 2 tsp. Arizona Gunslingers Red Jalapeno Pepper Sauce
  • 2 tsp. seasoned salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder


  • Cook the bacon in a jumbo cooker over medium-high heat until crisp.   Remove the bacon to a paper towel-lined plate.   Reserve 2 tbsp. of the bacon grease and discard the rest.
  • In the same jumbo cooker, return the 2 tbsp. bacon grease.   Over medium-high heat, cook the onion until it is soft, about 4 minutes.   Add the garlic and continue to cook for an additional 1 minute.   Stir in the cabbage and continue to cook and stir for 4-5 minutes.   Add the seasoned salt,  pepper,  red jalapeno pepper sauce,  onion powder,  and garlic powder.   Mix well.
  • Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes.
  • Just before serving, mix the bacon into the cooked cabbage.
  • Serve immediately.
  For a more KETO-friendly meal, omit (or use less of) chopped onion.