After my voice losing bachelorette party in Vegas I came home to realize that I have a fridge full of vegetables nearing their expiration date and a body that needs cleansing. How convenient.

So I have some big plans to clean out my fridge and make some healthy, affordable (I blew a lot of money in Vegas) yet delicious easy to make dishes. Did I mention figure friendly? Because the wedding is in less than a month. My body better take heed.

So I'm thinking about this red cabbage is have sitting in my fridge. A cabbage that I bought because the color was so lusciously pretty and the idea that I could bring a new vegetable into my Fiance's favorites was just too much to pass up. I'm going to make that guy love vegetables if it's the last thing I do!

Here is my recipe I submitted to caloriecount.about.com.

Braised Red Cabbage

I have this Red Cabbage staring at me every time I go into the fridge pissed that I haven't eaten it yet.

Ingredients

4	slices turkey bacon, thinly sliced
2	onions, thinly sliced
1	cinnamon stick
1	bay leaf
1	teaspoon salt
1	head red cabbage, cored and thinly sliced
2 1/2	cups chicken stock
1/2	cup Apple Cider Vinegar
1	tablespoons Splenda or sugar substitute
1/2	teaspoon black pepper
1	tablespoon olive oil

Directions

1. Saute onions and turkey bacon in olive oil until onions are golden and bacon is crispy.
   
   
2. Add cinnamon, bay leaf and salt and stir in the cabbage until soft.
   
   
3. Add chicken stock, apple cider vinegar Splenda/sugar substitute and black pepper.
   
   
4. Cook on low for 45 minutes.
   
   
5. Cook uncovered for an additional 5 minutes until the water is reduced. Remove bay leaf and cinnamon before serving.