LOW-CARB TWICE-COOKED CABBAGE WITH SOUR CREAM AND BACON
LOW-CARB
TWICE-COOKED CABBAGE WITH SOUR CREAM AND BACON
·
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. ……………………………………
4. …………………………………………….
Full instructions: Click here
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