Sweet and Sour Cabbage

This recipe was originally from my father and took surprisingly little alteration to make it low carb friendly. Use turkey bacon to make it more South Beach friendly, but you'll probably need to add a little oil to sautee the cabbage in, since turkey bacon provides very little grease.

4 servings

1/2 head (approximately 4 cups) red cabbage
4 slices low sodium bacon or turkey bacon
3 tablespoons cider vinegar
2 teaspoons splenda
oil as needed (if using turkey bacon)

In skillet large enough to hold the cabbage, cook bacon until crisp. Remove from pan.

Add cabbage to bacon grease (you may need to add a little oil if using turkey bacon) and sautee until tender-crisp.

Add cider vinegar and Splenda, sautee for another minute or so for cabbage to absorb flavors.

Crumble bacon over skillet, mix well & serve.