*NOTE: Original recipe used regular bacon In large nonstick skillet, cook bacon over med heat until crisp. Remove bacon from skillet; drain on paper towels. Add celery and onion to drippings in skillet; cook over medium heat for 3 - 4 min, or until crisp-tender. Reduce heat to low; stir in brown sugar, dry mustard and vinegar until brown sugar is dissolved. Add cabbage, apple and reserved bacon; mix well. Cover; cook, stirring occasionally, for 8 - 10 min or until cabbage is tender. If desired, garnish with apple slices and additional crumbled bacon. Serves 6 ( 2/3 C each) According to the book: Cal 70; Fat 3g; Carb 10g; Fib 2g;Sugars 9g; Pro 1g; Sod 35mg; CFF 5% Dietary exchanges: 1/2 fruit; 1 vegetable, 1/2 fat OR: 1/2 Carb; 1 vegetable, 1/2 fat This was excellent!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork NOTES : Cal 39.5, Fat 0.6g, Carb 8g, Fib 0.6g, Pro 1.3g, Sod 50mg, CFF 12.6%. Recipe by: Fast and Healthy, Mar/April 1997 Posted to Digest eat-lf.v097.n068 by Reggie Dwork on Mar 12, 1997