To shred cabbage, start by slicing the head into fourths; remove core of each wedge. Then turn over and thinly slice into shreds using a sharp knife.
Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon.
Add onion to hot drippings; sauté 5 minutes or until tender. Add cabbage and sweetener; sauté 10 minutes. Stir in reserved bacon, salt, and pepper; remove from heat. Cover; let stand 2 minutes.
carbo rating: 9
The Complete Step-by-Step Low Carb Cookbook