•5 slices turkey bacon
•5 tablespoons expeller pressed or virgin coconut oil
•1 medium yellow onion, chopped
•1 1/2 teaspoons curry powder
•1 head organic cabbage, shredded
•1 teaspoon lemon pepper
•1/2 teaspoon salt, or to taste.
•1/4 cup organic chicken stock
•1/4 - 1/2 cup toasted coconut flakes
Fry bacon in large skillet till crisp. Place on a wire rack and set aside.
Add coconut oil, onion and curry powder to skillet and cook for 2 to 3 minutes. Add cabbage and lemon pepper. Put lid on and cook, stirring occasionally till cabbage is soft. Add a little chicken stock as needed.
Crumble bacon and stir into cabbage along with the salt just before serving.
Garnish with toasted coconut.