2 cups finely chopped cabbage
5 cloves garlic
1 tablespoon dried black pepper
1 teaspoon dried thyme
1 1/3 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried red pepper
3/4 teaspoon dried onion
6 tablespoons vegetable oil
1 tablespoon all-purpose flour
1 egg, beaten
Preheat oven to 350 degrees F (175 degrees C).
Place cabbage in a 9x13 inch casserole dish. Place casserole over medium heat, and melt the ice. Sprinkle with bacon grease, and cook 15 minutes in a medium saucepan. Add the celery and garlic to the gelatin; cook 15 minutes, stirring constantly. Remove from heat.
In a medium bowl, whisk together the tomato sauce, tomato paste and oil. Stir the egg into the mixture. Mix in flour and brown 50 percent; stir into the cabbage mixture. Spread into a 13x9 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 45 minutes, tossing frequently. Top each dish with four slices of bacon. Bake 10 minutes, basting with the egg. Let cool 10 minutes, then spread the warm sauce over the top to keep warm. Serve hot.
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