Pennsylvania Dutch Red Cabbage from Tina MacDonald

4 cups chopped red cabbage
2 tsp. salt
6 slices bacon
½ cup unsweetened apple sauce
2 tbsp. Splenda
2 tbsp. brown Sugar Twin
¼ cup vinegar
¼ cup water
½ tsp. caraway seed (optional)

Place chopped cabbage in pan and cover with water. Add salt and simmer until desired degree of doneness (about 5 10 minutes for crisp, 10-15 minutes for tender). Meanwhile, fry bacon in large skillet until crisp but not burnt. Drain bacon on paper towel, reserving drippings in the skillet.

When cabbage is almost cooked, drain thoroughly and add to bacon drippings in skillet. Sauté briefly, then add all of the remaining ingredients. Crumble the reserved crisp bacon strips and stir into mixture. Cook until most of the liquid has evaporated.

The wonderful sweet and sour flavour is a great accompaniment to chicken or roast turkey. I am sure that this recipe made with white cabbage would taste the same, but who could resist a taste of a heaping bowl of fuschia vegetables?

Serves 6. Total recipe = 448 calories, XX .39 grams of carbohydrate
Per serving = 78 calories, 6.5 grams of carbohydrate