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Southern Fried Cabbage*

Fresh cabbage has crisp leaves, a mildly sweet scent and no slimy or brown spots. Store cabbage in the fridge; a whole cabbage will keep for up to a month and shredded cabbage will last about three days.

Servings: 8 | Prep/cook time: 30 minutes


2 tbsp. Extra virgin olive oil
2 slice(s) Uncooked turkey bacon
1 medium, or Spanish onion,
chopped Uncooked vidalia onion(s)
1 tsp. Granulated onion
1 tsp. Table salt
1 tsp. Black pepper
1 head(s), large, cored and
chopped (do not use Savoy)
Uncooked green cabbage
1 tsp. Sugar
1 tsp. Apple cider vinegar


1.Heat oil in a large pot over medium heat. Add bacon and cook until crisp.
Remove bacon from pot and set aside.
2.Add onion, granulated onion, salt, and pepper to same pot. Sauté over
medium heat until onions are translucent and tender, about 5 to 7 minutes.
3.Add cabbage and sugar to pot, and cook, stirring continuously, 5 minutes.
Add a few tablespoons of water to pot (enough to coat bottom of pot), and cook
until water has evaporated. Stir in vinegar, adjust seasonings (if necessary),
and serve with bacon crumbled over top.
4.Serving size: about 1/2 cup

*This recipe comes from WW. 2 PersonalPoints™ per serving