This recipe fits the low-carb lifestyle and is quite easy to prepare. This dish will do when I’m in the mood for a taco! Even my five-year-old enjoyed it since it was so delicious! Without a doubt, we’ll make this again. These go well with salsa and guacamole as toppings.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 slices bacon
- 1 small onion, chopped
- 1 stalk celery, chopped
- ½ red bell pepper, chopped
- 1 teaspoon cayenne pepper
- 1 teaspoon parsley flakes
- 1 teaspoon ground mustard
- ½ teaspoon ground black pepper
- 1 head green cabbage – cored, quartered, and cut into 1/2-inch strips
- 1 tablespoon apple cider vinegar
Instructions
- Fry bacon in a large skillet over medium-high heat until crispy, about 5 minutes. Remove bacon from skillet and drain on a plate lined with paper towels; reserve bacon grease in the skillet. Crumble bacon into a bowl when cool and set aside.
- Add onion, celery, and red bell pepper to the bacon grease in the skillet. Cook over medium heat until softened, about 3 minutes. Add cayenne, parsley, mustard, and black pepper and cook 2 minutes. Add cabbage; cover and cook 10 minutes. Uncover, increase heat to high, and cook, stirring often, until cabbage is wilted and tender, about 10 additional minutes.
- Add apple cider vinegar and reserved crumbled bacon to the skillet and toss to coat. Serve immediately.
- Reduce the cayenne to 1/2 teaspoon if you are sensitive to heat. Feel free to substitute bell pepper color of choice.
Nutrition Facts
| Calories | 112 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 6 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 254 mg |
| Sugars | 7 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |