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Kalyn's Kitchen

Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon (Video)

Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon is really a wow when you’re looking for an interesting side dish! Use Cabbage Recipes to find more recipes like this one.

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

 

 
Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon found on KalynsKitchen.com

As I keep reminding you, cabbage is on sale everywhere in March, so I hope you’re trying some recipes with cabbage while it’s such a bargain. And I’m continuing the month of cabbage love by reminding you about this ultra popular recipe for Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon! Bear with me if you’re not a fan of cabbage please! But for everyone who does love cabbage like I do, this is a must-try cabbage recipe.

And for those who are not the biggest cabbage fans, maybe the use of bacon will reassure you about the flavors here, because when we tested the recipe Kara and I absolutely loved this dish with lightly cooked cabbage and crisp bacon baked with a sour cream and cheese topping. The method used here makes the cabbage sweet and delicious, and it only takes a tiny bit of bacon to make this amazing, but use more bacon if you prefer!

If you’re looking for an interesting new low-carb side dish, please be open-minded and give Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon a try. You won’t regret it!

 

Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon process shots collage

How to Make Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon:

(Scroll down for complete printable recipe.)

  1. Slice the bacon into thin strips and cook over medium-high heat in a small frying pan until it’s crisp; then drain well on paper towels.
  2. In the largest frying pan you have, cook the onion in olive oil (or a little bacon fat if you prefer) just until it starts to brown.
  3. Add shredded cabbage and season with sweet paprika, salt, and pepper.
  4. Cook until the cabbage over high heat just until it’s softened, then stir in the bacon and cook 1-2 minutes more to combine flavors.
  5. Put the cabbage-bacon mixture in a large baking dish and spread the sour cream over it.
  6. Top with the grated Mozzarella.
  7. Bake at 375F/190C for about 30 minutes, or until it’s heated through and the top is nicely browned.
Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon found on KalynsKitchen.com

More Delicious Low-Carb Cabbage Recipes:

Sriracha Beef Cabbage Bowl ~ Kalyn’s Kitchen
Sausage and Spinach Stuffed Cabbage Leaves ~ The Cooking Bride
Roasted Cabbage with Lemon ~ Kalyn’s Kitchen
Kielbasa and Cabbage Skillet ~ Very Culinary
Low-Carb Fish Taco Cabbage Bowl ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

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

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

Yield Makes 8 side dish servings.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon is really a wow when you're looking for an interesting side dish!

Ingredients

  • 4 slices thick-sliced bacon, cut into thin strips (or more)
  • 2 tsp. olive oil or bacon fat
  • 1/4 yellow onion, finely minced
  • 1 large head of cabbage core cut out and cut into thin strips (see notes)
  • 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

Instructions

  1. Preheat oven to 375F/190C.
  2. Slice the bacon.
  3. Cut the core out of the cabbage and cut it into thin strips. (We used a mandoline slicer to slice the cabbage.)
  4. Mince the onion.
  5. 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.
  6. 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.
  7. Add the sliced cabbage, season with paprika, salt, and pepper, and cook just until it has softened partly.
  8. Then add the crisp bacon pieces, stir to combine with the cabbage, and cook 1-2 minutes more to combine flavors.
  9. Spray a glass baking dish with olive oil or non-stick spray. (The oval glass dish I used was 13" x 10" at the widest parts.)
  10. Put the sauteed cabbage in the casserole dish and spread the sour cream over, then sprinkle with the grated Mozzarella.
  11. Bake about 30 minutes, or until it's bubbling hot and the top is nicely browned. Serve hot.

Notes

The cabbage we used was about 2 pounds. I love Szeged Paprika, but any sweet paprika will work for this recipe.

This recipe was adapted from Joy of Cooking, discovered via The The Kitchn.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 135 Total Fat: 12g Saturated Fat: 5g Unsaturated Fat: 5g Cholesterol: 31mg Sodium: 246mg Carbohydrates: 3g Fiber: 0g Sugar: 2g Protein: 5g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

 
Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon is suitable for most low-carb eating plans, including Keto. Bacon isn’t recommended for the South Beach Diet, but personally I wouldn’t object to a little well-drained bacon in  a low-carb dish like this, and I’d eat it for any phase of the diet. If you want to follow the letter of the law for South Beach, skip the bacon (or use turkey bacon) and use reduced-fat sour cream and cheese and this will still be a delicious side dish.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    137 Comments on “Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon (Video)”

  1. Can I freeze the leftovers?  

  2. Pingback: Layered Cabbage Rolls | barefeetinthekitchen.com

  3. I really want to try these cabbage recipes, they all look so good.

  4. This was good, will make again, but will omit the sour cream.

  5. I made this but just on stovetop without cheese. Also added a leftover pork chop and a leftover Nathan’s frank, in addition to leftover bacon. I had leftover dill sour cream garlic dip from a party which I stirred in at the end. It was so good and even better next day! One of the best things I have ever eaten, keto or not! Going to make again but this time with cheddar jalapeno brats. Thanks for sharing this! Recipes like this make keto not only doable but also easy and fun!!!

  6. Just made this dish tonight. OMG that was amazingly good! I did make a couple of changes like: I added some thyme from my herb garden. I also added some leftover smoked sausage(very little). I took the suggestion of other commenters and cooled the sauteed cabbage and then added in the sour cream and mozzarella cheese mixture.

    This is perfect for the low carb Journey. Just have to make sure you only eat one serving.

  7. Pingback: 120 Best Low Carb and Keto Casserole Recipes - Prudent Penny Pincher

  8. Thank you for the great recipe! I doubled this and did mix in the sour cream as another poster suggested. So good!

  9. I just made this and after reading comments about separating sauce, I fried the cabbage, let it cool a tad, then folded in the sour cream and half the cheese. Turned the mixture into a Pyrex, topped with the rest of the cheese and baked as directed. The result was perfect. No liquid at all and so tasty. Thank you!. 

  10. I am going to make this for my meal prep for my lunch next week.  I am going to crumble salmon on it and see how that works as I do not eat bacon. 

  11. Hi. It’s just me in my house, so I’m wondering if I could freeze this. Any ideas?  Thanks!

    • Hi Jackie,
      I hate to discourage you but I’m not at all sure this will freeze well. I haven’t frozen it and it seems like the freezing might aggravate the problem some people have with the sauce separating. it will keep in the fridge for quite a few days though, or you could make half as much. I’d love to hear how it goes if you do try freezing it.

  12. I have recently decided to eat more veggies and less meat and found your recipe online (Twice cooked cabbage with sour cream and bacon.) I loved it. The mix of flavors and the tanginess from the sour cream was delicious.  I found myself sneaking into the fridge for another bite or two.  My husband wouldn’t eat any so I had the whole casserole to myself.  I plan to make this the next time I have friends over for dinner.  I will try more of your recipes.  I also like the fact that you include which current diets your recipes comply with.  Thanks!

  13. I don’t have sour cream on hand. I think I will try cream cheese and see what happens. Maybe melt the cream cheese and mix with heavy cream. Thanks for a new cabbage recipe!