Recipe by: mary sorensen

• 2 CUPS SHREDDED PURPLE CABBAGE
• 1 CUP COOKED CRUMBLED BACON
• 2 tbls REGULAR VINEGAR
• 1-2 PACKETS OF SPLENDA

COOK BACON TIL CRISP THEN DRAIN OFF MOST OF THE GREASE. ADD THE CABBAGE COOK TILL TENDER. ADD VINEGAR AND SPLENDA AND TOSS TO COAT. SERVE WITH ANY CUT OF PORK.

This recipe and others like it can be found at : LowCarbEating.com

• Servings: ?
• Carbs: 12g - entire recipe
• Protein: ?
• Fat:?
• Fiber: ?
• ECC = ?