4 slices turkey bacon (2 oz)
1 tsp. olive oil
1 large onion, thinly sliced
1 medium sized red cabbage (about 2 lbs), shredded (about 8 C.)
3/4 C. apple cider
1/4 C. cider vinegar
4 tsp. sugar
1/2 tsp. salt
1 large McIntosh apple, peeled, cored and cut into 1 inch pieces

Cook bacon in large nonstick pot over high heat until crisp, 5 minutes. Crumble into small pieces; reserve. Heat oil in same pot over medium heat. Add onion; cook, stirring frequently, until softened, about 10 minutes. Add cabbage; cook, stirring frequently, for 10 minutes. Stir in apple cider, vinegar, sugar, salt and apple. Bring to a boil over high heat. Reduce heat to low; simmer, covered, stirring occasionally, until cabbage is softened, about 1 hour. Remove from heat, stir in bacon.

Yield: 8 servings
Serving Size: 1/2 C.

Calories: 86
Fat: 2g
Fiber: 3g