Braised Cabbage & Carrots

1 large head (about 3 pounds) green cabbage, cored, chopped into 2-inch pieces 
4 slices extra-thick bacon, cut into 1-inch squares
1 cup water
2 tablespoons Smash Seasoning (recipe follows)
10 ounces carrots, cut into 2-inch lengths (halve lengthwise if thick)
salt and freshly ground black pepper

In a large pot over medium heat, cook bacon halfway through, until it releases its fat and is lightly browned, but still moist. Add the cabbage, water and Smash Seasoning. Cover, reduce to a simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. Cover and simmer another 15 minutes, or until carrots are tender. Season with salt and pepper to taste. 

Serves 4.

Smash Seasoning:
1 teaspoon cayenne 
1 teaspoon celery seed
1/2 tablespoon lemon pepper
1 tablespoon garlic powder

Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months. 

Adapted from http://www.foodnetwork.com/recipes/neelys/braised-cabbage-and-carrots-recipe/index.html