This side is always well received. In fact, it is quite addictive.  One could make a meal out of it alone.  Sometimes I only use bacon and sometimes only sausage, and sometimes both!  Sometimes I add onion and/or green pepper as well. Any of these variations is always delicious.  


5 slices bacon, chopped

2 tsp minced garlic (10 mL)

6 cups chopped cabbage (1.5 L)

  (1 small head of cabbage or 1/2 large)

1/4 cup chicken stock, OR water (60 mL)

1/4 cup water (60 mL)

3/4 tsp seasoning salt, or less if using chicken stock (3 mL)

1/4 tsp red pepper flakes (1 mL)

2 sausage links, cooked and chopped


In large, nonstick frying pan, cook bacon until crisp. Set aside.  To some of the bacon fat, add garlic; cook 1 minute.  Add cabbage, chicken stock and water.  Cook until cabbage softens, about 10 minutes. Add seasoning salt and red pepper flakes as the cabbage becomes softer. Add bacon and sausage at the end of cooking time. 

Yield:  6 servings

1 serving

128.0 calories

8.7 g protein

9.2 g fat

0.5 g fiber

1.8 g net carbs 

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