Alright, Nolan’s Foodies, let’s jazz up this recipe, shall we? We’re gonna put some soul into it, just like our ancestors used to.

First things first, get your skillet nice and warm, but not smokin’ hot – think a good medium heat. We’re gonna fry up that gluten-free turkey bacon (emphasis on turkey) ’til it’s just right, nice and crisp. Pull it out the pan and set it aside, we’ll get back to it later.

Now, in that same pan, toss in your gluten-free beef sausage. Let it sizzle and brown for about five minutes.Then, just like the turkey bacon, take it out and set it aside.

Next up, the veggirs! Chop ’em up good – onions, peppers, the whole shebang. Now, into the pan they go! Sauté those babies for about two minutes, let the flavors start to mingle. Then, toss in your garlic and let it cook for another minute, until it’s fragrant and making’ your kitchen smell heavenly. Okay somebody!

Now for the star of the show – the cabbage! And if you can get it from a Black farmer, even better! Add half of it to the pan, cover it up, and let it simmer for five minutes, getting nice and tender. Then, add the rest of the cabbage and season it up! Garlic powder, onion powder, black pepper, salt, and a pinch of red pepper flakes for a little kick. (Remember, these measurements are just a guide – let your ancestors guide your hand, chile!) Mix it all up real good, getting everything coated in those delicious spices.

Now bring back that turkey bacon and gluten-free sausage. Toss ’em in the pan with the cabbage and give it all a good mix. Turn the heat down to a nice medium-low, cover the pan, and let it simmer for ten minutes. That’s when the magic happens, all those flavors comin’ together in a symphony of deliciousness. You just wait and see, honey, this is gonna be good!