4 bacon slices, cut into 1/2-inch pieces
1 garlic clove, minced
1/4 medium onion, sliced thin
3 1/2 cups thinly sliced cabbage (about 3/4 pound)
2 carrots, grated coarse
1/4 cup chopped fresh flat-leafed parsley leaves (wash and dry before chopping
In a large non-stick skillet cook bacon over moderate heat until crisp and transfer with slotted spoon to paper towels to drain. In fat remaining in skillet cook garlic and onion over moderately low heat, stirring, until onion is softened. Add carrots and cabbage and cook, stirring, over moderate heat until crisp-tender, about 5 minutes. Stir in bacon and parsley and season with salt and pepper.