Category: Side Dishes -

Twice-Cooked Cabbage     

Ingredients:
4 slices thick-sliced bacon, cut into thin strips
2 tsp. olive oil or bacon fat 
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 sour cream
3/4 cup grated Mozzarella cheese

Preparation:
Preheat oven to 375 F. Slice the bacon. Cut the core out of the cabbage and cut it into thin strips. 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 in the largest frying pan you have, add the minced onion, and cook over medium-high heat until 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 large glass baking dish with olive oil or non-stick spray. 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 bubbling hot and the top is nicely browned. Serve hot.

Date added: 2017-05-01
Number of visits: 2323