1/2 lb. bacon, cut into 1 inch pieces
2 whole ribs celery, chopped
1 tsp. celery seed
1 whole small cabbage, cored and sliced
1/4 c. apple cider vinegar
1 lb. Jarlsberg or Nokkelost cheese, cut into strips, or use white kind of cheese

In large skillet, over medium heat, cook bacon 8 to 10 minutes, or until crisp. Remove bacon pieces with slotted spoon to paper towels; set aside.

Drain all but 3 tablespoons bacon fat from skillet. To skillet add celery and celery seed; cook 2 minutes, stirring constantly. Add cabbage; cook 8 to 10 minutes or until crisp tender, stirring frequently. Stir in vinegar and increase heat to high. Cook 2 minutes, stirring constantly. Remove from heat. Cool cabbage mixture.

Toss cabbage with bacon and cheese. To serve, spoon salad into serving bowls.

Makes 6 servings. Per serving: 395 cals; 26 g protein; 32g fat; 54 mg chol; 5 g carbs; 754 mg. sodium.