This is my own recipe using savoy cabbage as a side for a phase 2 meal. The turkey bacon I used was just for flavor, not much in quantity. So pair this dish with a protein like marinated chicken breasts.
1/2 teaspoon caraway or cumin seeds
4 cups thinly sliced Savoy cabbage (1 head)
4 pcs uncured turkey bacon, cooked and chopped into bits
4 garlic cloves, finely chopped
1 jalapeno pepper or 2 green chillies, seeded and finely chopped
1/4 cup vegetable stock or defatted reduced-sodium chicken broth
1 bell pepper, thinly sliced into strips
2 tablespoon Dijon mustard
Salt and freshly ground black pepper to taste
Heat a large pot. Add 2 tbsp. broth and garlic, green chillies and caraway or cumin seeds. Stir for about a minute, then add bell peppers. Allow bell peppers to turn crisp-tender, takes about 4 or 5 minutes. Add cabbage, toss and cover pan. Reduce heat to low and simmer until the cabbage is tender, 5 to 6 minutes. Then add mustard; toss to coat evenly. Stir in bacon. Season to taste with salt and pepper.