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Ingredients
- 1 large head (about 3 pounds) green cabbage
- 4 slices extra-thick bacon, cut into 1-inch squares
- 1 cup water
- 1 teaspoon cayenne
- 1 teaspoon celery seed
- 1/2 tablespoon lemon pepper
- 1 tablespoon garlic powder
- 1 (10-ounce) bag baby carrots
- Salt and freshly ground black pepper
Directions
- Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain.
- In a large pot over medium heat, cook bacon halfway through. It will release its fat and be lightly browned, but still moist.
- Add the cabbage, water, cayenne, celery seed, lemon pepper
- and garlic powder. Cover and reduce to a simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 4 servings | |
| Calories 12 | |
| Calories from Fat 2 | 17% |
| Total Fat 0.25g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 49mg | 1% |
| Total Carbs 2.51g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.57g | 0% |
| Protein 0.58g | 1% |
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