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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 with nutritional information.)

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

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

  2. 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. 

  3. 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.

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

  5. 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.

  6. Pingback: CT FM 029: November Foods In Season • Recipe This

  7. 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.

  8. 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.

  9. 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.

  10. Any thoughts about freezing this dish?

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

  12. Love your recipes

  13. 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!

  14. 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!

  15. 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.

  16. 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!

  17. 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!

  18. 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.

  19. 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.

  20. 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 = )