Saturday, February 20, 2016

Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon

I made this one night for Jenna and me when Don wasn't home.  We really liked it

Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon
http://www.kalynskitchen.com

Makes about 6-8 side dish servings;

 4 slices thick-sliced bacon, cut into thin strips
2 tsp. olive oil or bacon fat (more or less, depending on your pan)
1/4 yellow onion, finely minced
1large head of cabbage (2 pounds) core cut out and cut into thin strips
1/2 tsp. sweet paprika
salt and fresh-ground black pepper to taste
1 cup sour cream
3/4 cup grated Mozzarella cheese
Preheat oven to 375F/190C. Slice the bacon. Cut the core out of the cabbage and cut it into thin strips. Mince the onion.

Heat a small frying pan over medium high heat, add the strips of bacon, and cook until the bacon is browned and very crisp. Drain bacon on paper towels.

Heat 2 teaspoons of olive oil (or a little bacon fat if you prefer) in the largest frying pan you have, add the minced onion, and cook over medium-high heat until it's barely starting to brown. Add the sliced cabbage, season with paprika, salt, and pepper, and cook just until it has softened partly. Then add the crisp bacon pieces, stir to combine with the cabbage, and cook 1-2 minutes more to combine flavors.

Spray a glass baking dish with olive oil or non-stick spray.  Put the sauteed cabbage in a 9 x 13 casserole dish and spread the sour cream over, then sprinkle with the grated Mozzarella.

Bake about 30 minutes, or until it's bubbling hot and the top is nicely browned. Serve hot.

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