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In a large non-stick skillet, sauté the bacon, bell pepper, and onion over medium heat for 7 minutes.
Add the red pepper flakes, salt, and pepper, and stir well.
Add the water and chopped cabbage to the skillet. Cook, stirring occasionally for about 20-25 minutes, or until the water evaporates.*
Once the water evaporates, keep frying the cabbage for about 10 minutes.
Remove the skillet from the heat. Stir in the hot sauce. Serve.