Whisk together the vinegar, sweetener, olive oil, garlic paste, and celery seed; set aside.

Fry bacon until crisp then stir in the cabbage, carrots and onion; season with salt and pepper and cook, stirring, until cabbage wilts.

Stir in the vinegar mixture and continue to cook until the vegetables are crisp tender and the liquid is about gone.

Serve warm, with barbecued ribs, pork steaks, bbq chicken, or pulled pork, etc., along with other sides such as macaroni and cheese, corn on the cob or baked beans.