Dutch Corn And Cabbage
|Shredded cabbage||4 1⁄2 Cup (72 tbs)|
|Frozen whole kernel corn||3 Cup (48 tbs), thawed|
|Hot water||1⁄4 Cup (4 tbs)|
|Bacon bits||6 Tablespoon (Hormel)|
|Splenda/Sugar twin||1 Tablespoon (Pourable)|
|Dried parsley flakes||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine cabbage, corn, and water.
Add bacon bits, Splenda, parsley flakes, and black pepper.
Mix well to combine.
Cover and cook on LOW for 4 hours.
Mix well before serving.