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of thick cut bacon, Sliced into small pieces

In a large skillet over medium heat, sauté bacon until brown and crisp; this may take 3-5 minutes. Drain bacon and set aside.

Cook andouille sausage for about 3-5 minutes per side. Then use a utensil to transfer the sausage to a plate and set aside with bacon.

Add the chopped bell peppers into the pan and sauté together until translucent and tender, about 2-3 minutes.

medium sized head of green cabbage ( about 2lbs) roughly chopped into pieces

Toss in the chopped cabbage- note: depending on the size of your pan, you may need to add in about half of the cabbage first.

Cover the pan with a lid to allow the cabbage to steam through until tender, about 3-4 minutes.

Then add in any remaining cabbage, if needed, and continue cooking for another 3-4 minutes.

Add cooked sausage/bacon back into pan. Season cabbage with seasonings in description. (season to taste)

Allow the dish to continue cooking together for another 10 minutes and then remove from heat.