This colorful triple cabbage side dish was most delicious with our broiled chicken last night. I have always loved cabbage. My husband, on the other hand, isn’t a big fan. He’ll eat it, but gripes the entire meal. But he dipped up seconds of this veggie side! He “says” he doesn’t LIKE cabbage, but I prove him wrong on this regularly. He prefers his cabbage raw in coleslaw. In fact he LOVES coleslaw! So maybe I got enough bacon in this recipe to disguise the flavor he finds offensive in cooked cabbage. I know it was just right for my palate. 🙂 This recipe is suitable for all phases of Atkins, Keto, Primal and Paleo eating programs.
2 c. shredded napa (Chinese) cabbage
2 c. shredded green cabbage
1 c. purple cabbage
3 oz. onion, sliced thin
5 slices bacon, cut in 1″ pieces
¼ tsp. coarse black pepper
DIRECTIONS: Brown bacon in large skillet or wok until it begins to get crisp. Add onion and saute until it begins to brown/caramelize. Add green cabbage and saute until it begins to go limp. Add napa cabbage and only saute a couple minutes until barely gets limp. Add purple cabbage last so it won’t discolor too much. Volume will reduce during cooking with cabbage. Sprinkle on the pepper, stir well and spoon up into your serving dish.
NUTRITIONAL INFO: Makes 4 1-cup servings (after wilting down), each contains:
193 cals, 16.2g fat, 7.37g carbs, 2.25g fiber, 5.12g NET CARBS, 5.65g protein, 324 mg sodium