Monday Night Cabbage, Bacon and Peppers

Ingredients

• 4 slices bacon (chopped coarsely after frying)
• 1 red onion (medium, sliced)
• 1 red bell pepper (cut into bite size pieces)
• 1 green bell pepper (cut into bite size pieces)
• 6 cups cabbage (coarsely chopped, or 1/2 head cabbage)
• salt (to taste)
• black pepper (lots, to taste)

Steps

1. 1

   In a large non-stick skillet, fry the 4 slices of bacon until crispy.

2. 2

   Remove the bacon from the skillet and drain on paper towels. Once cool enough to handle, chop the bacon coarsely and set aside.

3. 3

   Remove all but 1 tablespoon of the bacon grease from the skillet.

4. 4

   Heat the skillet over medium heat (adjust as needed) and add the red and green bell peppers.

5. 5

   Cook the peppers for about 5 to 6 minutes.

6. 6

   Add the sliced red onion to the skillet and cook until just crisp-tender.

7. 7

   Add the 6 cups of coarsely chopped cabbage to the skillet.

8. 8

   Wilt the cabbage until it reaches your desired tenderness, which should take about 10 minutes.

9. 9

   Add the chopped bacon back to the skillet and mix well to combine.

10. 10

    Season with salt and lots of black pepper to taste.

11. 11

    Serve and enjoy!

Notes

The author notes that they prefer their vegetables crisp-tender, so you may need to increase the cooking time slightly if you prefer softer vegetables. For a lower cholesterol version, one reviewer suggested substituting the bacon and its grease with light olive oil.

Nutrition per serving

• side dish
• cabbage
• bacon
• low carb
• pan-fried
• quick dinner
• gluten-free