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Tuesday, November 4, 2014



Absolutely love bacon and cabbage combined.  This simple recipe is a good stand-by.  I used the inner cores of 2 cabbages, which I'd previously used to make cabbage rolls.  It gets increasingly difficult to remove cabbage leaves as one gets closer to the core.  Our cabbages tend not to be super-green for whatever reason and the core leaves are pretty close to white in color.

4 slices bacon
6 cups shredded or chopped cabbage (1.5 L)
1/tsp Montreal Chicken Seasoning (2 mL)
1/tsp salt (1 mL)  

In nonstick frying pan, over medium heat, with lid on pot, cook bacon until the underside turns brown.  Turn heat off.  Flip bacon slices and cook again over medium heat until crispy.  Set aside. 

Add cabbage to bacon fat in pan and toss to combine.  Cook until cabbage wilts and starts turning light brown.  Sprinkle with Montreal Chicken Seasoning and salt.  Add bacon to cabbage and stir fry until heated.  Serve.

Yield:  4 to 6 servings
1 serving
70.7/47.2 calories
7.2/4.8 g protein
2.3/1.5 g fat
2.0/1.5 g fiber
4.3/2.9 g net carbs 

For other great Low-Carb, Gluten-Free recipes by the team & me:

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