4 cups cooked and diced diced sauerkraut
2 cups dry potatoes
2 (32 ounce) cans red or green bell peppers
1 tablespoon olive oil
1 medium head cabbage, shredded
1 (1 pound) head cabbage, trimmed and thinly sliced
1/2 cup shredded green bell pepper
Preheat oven to 425 degrees F (220 degrees C).
Cut the tops off of the cabbage and remove the outer leaves. Scrape the flesh from the cabbage leaves and place the pieces in a large bowl. Cover, refrigerate and marinate.
Heat 4 tablespoons oil in a large skillet over medium heat. Cook cabbage, stirring occasionally until almost tender, about 5 minutes. Stir in potatoes and sauerkraut; add potatoes, green bacon, and 1 tablespoon oil. Stir until potato and bacon are tender and cabbage water has dropped by 1 or 2 tablespoons. Add bell peppers; cook, stirring occasionally until hard. Serve over water and garnish with 1/2 teaspoon salt and pepper to taste.