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

I promise this Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon is really a wow when you’re looking for an interesting side dish. This recipe is low-carb, Keto, low-glycemic, and gluten-free and if you’re willing to splurge a bit on the bacon I would eat it for the South Beach Diet as well. Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon!

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

I guess it’s a good thing I started out the new year with Pizza Casserole, because after that I posted Soups with Cauliflower, followed by Ground Beef and Sauerkraut Soup, and then this Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon! (Bear with me if you’re not a fan of cauliflower or cabbage please!)

Maybe the word bacon will reassure you about the flavors here, because when we tested the recipe Kara and I absolutely loved this dish with slightly sauteed cabbage and crisp bacon baked with a sour cream and cheese topping. The method used here makes the cabbage sweet and delicious, and if you’re worried about bacon, it only takes a tiny bit of bacon to make this amazing.

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 found on KalynsKitchen.com

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. 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. Add shredded cabbage and season with sweet paprika, salt, and pepper. 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.

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

Put the cabbage-bacon mixture in a large baking dish and spread the sour cream over it. Top with the grated Mozzarella and 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 Ideas with Cabbage:

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

Ingredients:

  • 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
  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.) Put the sauteed cabbage in the casserole dish and spread the sour cream over, then sprinkle with the grated Mozzarella.
  5. Bake about 30 minutes, or until it’s bubbling hot and the top is nicely browned. Serve hot.

Notes:

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.

All images and text ©
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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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

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94 comments on “Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon”

  1. That sounds great. I will make that soon. I'm low carb and use cabbage as a replacement for noodles but this is another level.

  2. I've been trying to eat more cabbage lately, so I'm more than willing to give this a chance! I never would have thought of combining these flavors.

  3. I am always looking for new ways to prepare cabbage! Can't wait to try this. Thank you for including my stuffed cabbage recipe!

  4. Kalyn, I swear you've read my mind yet again! I just logged onto my computer, with the goal of finding a new recipe for cabbage, and your email was the first thing I saw. This looks amazing! It's on my menu for tomorrow's supper (would make it right this minute but don't have enough sour cream on hand) 🙂

  5. Do you have a recipe box on your site? I didn't see one. I see recipes I would like to try but then forget about them. Would be nice to have a place to file our favorites. Thanks

    • I used to use a service called Ziplist, but when they went out of business and all my readers had to scramble to save their recipes I started recommending using Pinterest to save recipes you want to try. It's easy, it's not going away, and every blog has some way to pin recipes so you can use it all over the web!

  6. Someone asked about the sour cream curdling and then removed the comment. My sour cream didn't curdle at all. I used full-fat Daisy sour cream; not sure if that makes a difference.

  7. Hi Kalyn, I usually come to comment after I've made one of your fab recipes. I followed this recipe exactly,in half size. It was delicious! I did cut down on the total amount..(for two) and was still a lot. We had next day left overs (no complaint here) I was unsure how it would be as a 2nd day/re-heat,and it was still tasty. I did reheat by putting into a very low oven 250, until the middle inside was hot. Thank you so much for helping us all to try new things. Happy,healthy New Year to you.

  8. Made this last night, and I'm tempted to say I won't cook cabbage any other way from now on, it was that good (in reality, I could never restrict myself to one recipe). I enjoyed some leftovers for breakfast haha. Thanks so much.

  9. I made it.
    I tried it.
    I loved it!
    Mmmm
    Mmmm
    Good! (great)
    THANK YOU!

  10. SO glad you liked it!

  11. Where's the nutrition facts? How many carbs per serving?

    • I don't count carbs and don't feel comfortable calculating it for a variety of reasons but you look for NUTRITIONAL INFORMATION right after the recipe in every post there are suggestions for how to get that info if you need it.

  12. I made this tonight for dinner. My family raved, it was delicious. I do admit I doubled the onion, other then that I made no changes. Delicious. Highly recommend. Awesome recipe.

  13. I am a Southern gal and have been raised on fried cabbage, but this looks amazing and I can't wait to take my fried cabbage to another level! Thanks for the recipe!

  14. Curious…do u think coleslaw would work

  15. I made this tonight. Only thing I did different was I mixed the sour cream into the cabbage mixture before putting into baking dish rather than spreading it on top. It was a hit at our house. I will be making it again

  16. Ever thought of using smoked sausage instead of bacon? I want to make this more like a casserole. Thank you for your yummy recipes 🙂

  17. Thank you for this recipe. I already make the sauteed cabbage with bacon all the time and I love it dearly, so now I will add the extra time to bake with sour cream and mozzarella cheese. What a great alternative to make it!

  18. Thinking of making this with brussel sprouts. I think it should be just as yummy! Thanks for the idea!

  19. We made this tonight. The sour cream did have a somewhat chunky texture after baking. We still ate it..Lol & It tasted good. We just wondered what the consistency is supposed to be.

    • Hmm, I am completely puzzled as to what might cause that. My sour cream was definitely not chunky. Did you use low-fat sour cream? Although I don't know why that would make a difference. Glad you still enjoyed it.

    • It was regular Daisy brand sour cream. Should it melt into the cabbage? This was just sort of a thickish/slightly chunky layer under the cheese.

    • That's the same sour cream I usually use. But sour cream can't "melt" into cabbage the way it does into something pourous like potatoes, so if you were expecting that, that will never happen. My sour cream was soft though, definitely not chunky. Maybe try cooking a tiny bit longer if you make it again.

  20. We will definitely be making again, thanks for answering my questions! I'm new to making anything with cabbage, I never liked it until recently. ��

  21. I love cabbage and am always looking for new and interesting recipes. I had a half head of cabbage to use up so made this tonight … it's gone already! So easy and good. Thanks for sharing = )

  22. What is "sweet paprika?" All I can find in the grocery store is regular paprika? How much of a difference is there? And should I add a little sugar or something to sub for it?

    Also, I swear, it seems that all of my favorite recipes that I've pinned on Pinterest seem to be your recipes! You're a genuis! I can't wait to try this one!

    • Pam, if you buy Hungarian Paprika it will say either "sweet paprika " or "sharp paprika". The sweet paprika is just milder, and regular paprika will be fine, just not quite as flavorful as Hungarian paprika. Don't add sugar!

      So glad you are enjoying the recipes.

  23. This was delicious! I'm going to add this recipe into my list of regular rotation recipes. My husband thought it was amazing and said I could make it for him anytime. I used full fat sour cream, Daisy brand, and I wouldn't say "chunky" but it did get a ricotta like texture to it. Delicious anyways and the only thing I can think of was maybe in the future I will try to not layer it on top but mix it with the cabbage so that the sour cream is warmer before putting it in the oven.? IDK just a theory. But this did not deter us and will not deter us in making this again. Thank you for this.

  24. Wow! I made this tonight, but I used Chipotle Monterey Jack Cheese Chicken Sausage Links. I cut them into small slices, added green onion, sauteed my cabbage and mixed everything together. Now, my sour cream did get a bit lumpy, but it's still delicious!!! This is now my new favorite meal!

  25. This has to be the best recipe ever!!!! I made it last night, but added Johnsonville chipotle and cheese chicken sausage instead of bacon, and it was incredible. It was a hit with my family, too. Thank you for sharing such a yummy dish!

  26. Made this using a bag of coleslaw mix. There was a lot of water in the bottom of the dish when it was done. Not sure why since it's almost all cabbage. Any suggestions or thoughts.

    • Truthfully I am not really sure. I do think coleslaw mix has a little different texture than freshly cut cabbage, but it also seems drier. Since the coleslaw mixture is cut thinner, maybe it softens more quickly and doesn't have enough time to evaporate the water. You could drain the cooked cabbage before you put it in the casserole dish and see if that helps.

  27. Hello!
    I love this recipe! What I did differently was to add a package of dry Hidden Valley Ranch mix to my sour cream and then I topped it on the cabbage mixture. I only had Monterrey Jack cheese, so that's what I used on the very top. It came out beautifully with the sour cream and cheese just being a creamy layer on top. Delicious!

  28. Curious if Greek yogurt would be an ok substitution for sour cream?

    • Since I haven't tried it I can't honestly say how Greek yogurt would work. I would strain the yogurt to remove some of the water. Love to hear how it works if you try it!

  29. Love your recipes

  30. This was REALLY good. I had to keep my husband (who’s not following a low carb diet) from stealing it off my plate.

  31. Any thoughts about freezing this dish?

  32. What are nutritional facts? Can’t find it.   Thx.  Sounds so yummy     We follow low carb 

    • I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I can do at this time.

  33. Could I substitute sauerkraut for the cabbage?

    • Although I really like sauerkraut, I’m having a hard time imagining that will work. I’m guessing the texture will be wrong and also wonder if the vinegar in the sauerkraut will curdle the sour cream. But if you do decide to try it, let us know what you think.

  34. Regarding the sauerkraut vs cabbage question for this casserole, just thought I’d mention that sauerkraut and sour cream, or sauerkraut and regular cream are a match made in heaven. One of my homemade soups that my family loves is cream of cabbage and sauerkraut soup. I often add either ham or any kielbasa/smoked linked sausage. And for ketogenic purposes, butter in the soup is WOW, along with some spice like cayenne, habanero, etc.

    You don’t need the sauerkraut in the soup, but we always have it in the fridge (for probiotic reasons), so sauerkraut at our house has become a condiment that has miraculously tweaked many a recipe. Who knew? If you like acidity and sauerkraut, I imagine that this casserole would be awesome with it. I might not use it INSTEAD of cabbage, but mixed in would be awesome. The acidity from sauerkraut can really take a recipe to a new level. Cream or sour cream + cabbage/sauerkraut is a mainstay in Eastern European cuisines…and many a dish mixes cabbage with sauerkraut. One of the reasons I know this would be good is that I have often turned left over sauerkraut and kielbasa into a casserole by pouring heavy cream over it, check for seasoning and bake.

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  36. Do you have a calorie count for this recipe? BTW–it was phenomenal!!!

    • I’m glad you enjoyed the recipe.

      I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.

      I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe.

  37. Thank you! I must have missed where I can try to get the information!!

  38. This was very good. TFS. I just stired everything together and baked it in stead of making layers. I only had smoked paprika and so used that. IMHO cabbage is kinda high in carbs so I don’t eat it very often. I think cauliflower woild be a good substitute in this recipe.

  39. We started the Adkins diet and I wanted to try something new. Cauliflower gets boring after awhile making it in a lot of things. And my family and I thought this was just wonderful. I couldn’t explain the taste when my mom asked me, I told her to just try it because she’ll like a lot. Thank you for something new I found. 

  40. I have cabbage I need to cook…wondering if anyone has used other cheese, like white cheddar?

  41. Is there any specific type of cabbage that works better in this recipe (i.e. savoy, napa, etc)? Thank you!

  42. Did he sourceam not curdle?? I love sour cream on dishes but have had bad luck with it always curdling 😔

  43. What meat would you suggest for replacing the bacon for people that don’t eat pork? Ground beef or turkey bacon? 

  44. I just made this!!!! It’s amazing!!! Thank you!!!

  45. Made this for dinner tonight and it was amazing out of this world, even my picky husband liked it! I used half cabbage and half shredded Brussel sprouts. 

  46. Hi, I was wondering if I could substitute the sour cream with thickened cream, as the recipe looks delicious, but I’m not a fan of sour cream.
    Thanks so much

    • Hi Vanessa,
      I’m not really familiar with thickened cream, so I can’t say how it would work in this. I’m guessing the flavor would be fine, but it might make the casserole kind of runny. Love to hear how it works if you try it.

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  48. What is the carb, fat, and protein breakdown for this dish? Please and thank you!  I would love to add it to my regimen of foods.

    • If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.

      I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. I have over 2000 recipes here and spend 6-8 hours most days working on the blog. I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe. Thanks for understanding.

  49. It is really delicious!!! My son is dairy sensitive. Is there a suggestion to replace sour cream with something else? I used sheep cheese like mozzarella. Thank you for sharing your recipe!

    • Sorry, I don’t really have an ideas for what you could use in place of sour cream. Glad you enjoyed it. Maybe try googling “dairy free substitute for sour cream” and see what comes up.

      • I have an idea. I would try Sheep plain whole fat yogurt. I will share with you all if it tastes good or not. 😛

        Kalyn, thanks for your response. I will google for dairy-free substitute for sour cream and experiment with your recipe. Thank you!

  50. Kalyn, 
    I’m allergic to cabbage. I have substituted bok choy several times for cabbage. Do you think it would work in this recipe? Thanks. 

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