2
cups shredded purple cabbage
1
cup cooked crumbled bacon
2
tablespoons regular vinegar
1
packet Splenda - (to 2)
Cook bacon until 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 yields ?? servings; 12 carb grams for entire recipe.
