Sautéed Cabbage with Bacon and Caraway Seeds
4 Servings (about 1 C. each) / 78 calories, 6g net carbs
1 small head red cabbage (1 pound), cored and sliced thin
1 tablespoon cider vinegar
2 teaspoons Swerve sweetener (or 8 drops liquid stevia glycerite)
4 slices bacon, chopped
Salt and pepper
1 teaspoon caraway seeds
Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Soaking and draining will get rid of some of the enzymes that produce sulfurous flavors; do not skip this step. Meanwhile, stir together vinegar and sweetener in medium bowl.
Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until crisp, 5 to 7 minutes. Transfer bacon to paper towel–lined plate and pour off all but 1 tablespoon fat into small bowl and set aside. Add 1/4 teaspoon salt and caraway seeds and cook until fragrant, about 1 minute.
Return now-empty skillet to medium-high heat, add 1 tablespoon reserved fat, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes.
Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in reserved bacon. Season with salt and pepper to taste. Serve warm.