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.

Recipe by Oxmoor House January 2005

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Recipe Summary test

Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

77 calories; fat 2g; saturated fat 0.6g; protein 3.5g; carbohydrates 13.1g; fiber 4g; cholesterol 3mg; iron 0.9mg; sodium 220mg; calcium 69mg.
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