Saturday, July 1, 2017

Twice-Cooked Cabbage

The makes a really large casserole but it also reheats well so that's good!

4 slices thick-sliced bacon, cut into thin strips
1/4 yellow onion, finely minced
1large head of cabbage (2 pounds) core cut out and cut into thin strips
1/2 tsp. smoked paprika
salt and fresh-ground black pepper to taste
1 cup sour cream 
3/4 cup grated Mozzarella cheese 


Preheat oven to 375. Slice the bacon. Cut the core out of the cabbage and cut it into thin strips. Mince the onion.

In the largest frying pan you have cook up the bacon strips. Drain them on paper towel and discard all but a T  of the bacon fat. 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 sautéed 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.


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