It’s hard to believe that we are 4 days away from Thanksgiving! We are going to TRY really hard and have a low-key Thanksgiving this year since I am so close to the end of this pregnancy. By try I mean host Shaun’s family for Thanksgiving but they are all willing to help out around the house. The day they leave to head back home my mom is coming to live with us for a couple of weeks to help me with the baby.

I broke down yesterday and made Shaun bring out all the Christmas decorations. Yes, our house is already decorated and I’m sure that it is going to confuse his family when they arrive Wednesday for Thanksgiving. I don’t think they will seem to mind since we all have so much to be THANKFUL for this Thanksgiving.

While we are having a traditional meal this week I decided to share a twist on a green bean dish. I had some leftover cabbage from the cabbage patch stew and decided to incorporate it with some green beans and tomatoes to make green bean cabbage.

ENJOY!

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Green Bean Cabbage

Yield: 3-4 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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Ingredients

• 3 slices bacon
• 1/4 cup onions, chopped
• 1/3 cup vinegar
• 2 Tbsp sugar
• 3/4 tsp salt
• 1/4 tsp pepper
• 3 cups cabbage, shredded
• 1/2 cup canned diced tomatoes, drained
• 1 14.5 oz. can green beans, drained

Instructions

In a medium size skillet cook the bacon until done. Remove the bacon from skillet and place on paper towels.

Saute the onion in the bacon drippings for 3 minutes. Add in the vinegar, sugar, salt, pepper, cabbage and tomatoes. Simmer for 5 minutes.

Add the green beans to the skillet and cook for an additional 10 minutes. Pour into a serving dish and top with crumbled bacon.

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