This delicious recipe is courtesy of the Culinary Lion and offers up a beautiful tasty meal.
Thinly slice red cabbage with mandolin then season with real salt, let sit for 15 minutes to draw out moisture. Drain excess liquid
Slice the White part of the scallions for the cabbage, use the green parts for the Aioli and Garnish
over low heat render the fat from the thick cut bacon until fully cooked. set bacon aside then add butter, Monkfruit Sweetener, scallions and caraway seeds. Bloom for about 1 minute then raise temperature to medium and add red cabbage.
Saute cabbage until it starts to soften (about 10 minutes) then add apple cider vinegar and continue to cook until the cabbage has absorbed the fats and vinegar has reduced. (about 15 additional minutes) Cabbage should be soft with just a bit of crunch left. Think Al dente Pasta.
combine all ingredients, Refrigerate up to 14 days
Brown all sides over medium heat