Nutrition

Yield: 3 servings

Per Serving:

Calories: 406.75            Carbs: 3.43g

Protein: 45.54g              Fat: 22.5g

Saturated Fat: 7.28g    Cholesterol: 145.25mg

Sodium: 753.28            Fiber: 0.6g           Sugar: 0.37g

Ingredients

• 1/2 head green cabbage, finely chopped – Or 2 packets of shredded cabbage
• 18 oz bacon, finely chopped
• 1/2 onion, chopped
• 2 tablespoons low-sodium vegetable stock
• 2 tablespoons fresh parsley, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon salt (optional) and pepper, or to taste

Instructions

• To make the fried cabbage and bacon skillet: Pan-fry the chopped bacon in a large skillet with 1/4 cup of water. No need to add oil or butter. The water will evaporate and ensures the bacon is cooked evenly. Cook bacon until crispy and the water has completely evaporated. Remove bacon from the skillet with a slotted spoon. You can discard some of the rendered bacon fat from the skillet if there is too much.
• In the same skillet, add onion and cook in the bacon fat until fragrant and translucent, about 3 minutes.
• Add the shredded cabbage to the onion and cook for about 4-5 minutes, stirring from time to time.
• Once the cabbage is softened and caramelizes on the edges, add chopped parsley, garlic, salt, and pepper. Cook for about 3 minutes more. Veggies must be well-browned and softened.
• Add bacon and pour in the vegetable stock to deglaze, and cook for 2 minutes to reduce the sauce slightly. Scrape the bottom of the pan with a wooden spoon to catch the delicious browned bits.
• Cook the cabbage and bacon for half a minute until fragrant. Season with more pepper to taste, sprinkle with parsley, and serve the Sauteed Bacon Cabbage Skillet immediately.