6 slices bacon
1 medium onion, medium dice
3 stalks of celery, chopped
1 head green cabbage, finely chopped
2 large carrots, shredded
2 tb. butter
Salt and pepper to taste
In a very large dutch oven. Fry bacon until crisp, set aside and drain on paper toweling.
Leave 1 tb. fat in pan, add the onions, carrots and celery to the hot bacon fat in pan, cook over medium heat until they are a little brown.
Stir in cabbage, then the butter. Cover and let the cabbage cook down, stirring several times, 10 to 15 minutes, until crisp tender
Crumble the bacon, and stir in along with the salt and pepper to taste. Serve hot.
- about 14 carbs ???per serving