4 slices extra-thick bacon, cut into 1-inch squares
1 cup/250m,l water
1 teaspoon cayenne
1 teaspoon celery seed
1/2 tablespoon lemon pepper
1 tablespoon garlic powder
1 (10-ounce/280g) bag baby carrots
Salt and freshly ground black pepper
Core cabbage and chop into 2-inch pieces. Clean thoroughly and let
drain. In a large pot over medium heat, cook bacon halfway through.
It will release its fat and be lightly browned, but still moist. Add
the cabbage, water, cayenne, celery seed, lemon pepper, and garlic
powder. Cover and reduce to a simmer and steam 2 hours, stirring
every 15 minutes. Drain water from pot and add carrots. Cover and
simmer another 15 minutes, until carrots are tender. Add salt and
pepper, to taste.