3 slices nitrate free bacon, pan fried, or turkey bacon
6 tblsp. bacon fat or olive oil
1 large yellow onion, chopped
1 tsp. minced garlic
3 stalks celery, sliced
1 tsp. red pepper flakes
2 tblsp. balsamic vinegar
2 tblsp. rice wine vinegar
2 tblsp. Splenda, or 2 tblsp. xylitol, or equivalent
6 cups green cabbage, sliced
1 cup drained, canned tomatoes, chopped
6 cups free range chicken broth
salt and pepper to taste
In a 4-quart pot, cook the bacon until crisp. Remove the bacon and set on a plate to cool. (If using turkey bacon, add olive oil.) Add chopped onions and sliced celery and cook until onions soften. Add garlic and red pepper flakes. Stir and cook for 1 minute. Stir in balsamic vinegar and sweetener and simmer for 5 minutes. Add the cabbage and tomatoes and stir. Cook for 5 minutes stirring frequently. Add chicken broth and bring to a boil. Crumble bacon into the pot and stir. Turn heat down and season with salt and pepper. Cover pot and simmer for about 50 minutes until cabbage is tender.
This is very good as a side dish with roasted chicken, Stuffed Bell Peppers or other meats.
Cal 173, Fat 18, Carb 9, Fiber 3.5, Protein 3, Net Carbs 5.5