Makes: 6 Servings
This low-carb, bacon rich, sour cream topped casserole is a niKETO favorite and it will be one of your low-carb go-to favorites as well.
Why do we love it so much? This delicious meal is the definition of the niKETO concept: eating healthy without even knowing it.
Whether living the low-carb lifestyle or not, anybody who tries this cheesy casserole will love it and quickly forget it was created with the word diet in mind.
Perfect for a family dinner or a party with friends, the cabbage bacon casserole is a game changer.
4 slices thick cut bacon
2 tsp olive oil or bacon fat from prepared bacon
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
salt and fresh-ground black pepper to taste
1 cup full-fat 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. (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.
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.
Bake about 30 minutes, or until it’s bubbling hot and the top is nicely browned. Serve hot.
Serving size: 1 serving
Net carbs: 0g