Low-Carb Twice-Cooked Cabbage With Sour Cream And Bacon

4 slices thick-sliced bacon, cut into thin strips (or more)
2 tsp. olive oil or bacon fat (more or less, depending on your pan)
1/4 yellow onion, finely minced
1 large head of cabbage (2 pounds) core cut out and cut into thin strips
1/2 tsp. sweet paprika (see notes)
salt and fresh-ground black pepper to taste
1 cup sour cream (Daisy full-fat sour cream preferred)
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. (We used a mandoline slicer to slice the cabbage.) 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.
  • etc
  • etc

  • For Full Instruction: kalynskitchen.com

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