This Twice-Cooked Cabbage with Sour Cream and Bacon is a hearty, low-carb side dish that packs big flavor in every bite. Crisp bacon adds smoky depth, while sweet paprika and onion gently lift the tender cabbage. Creamy sour cream and gooey mozzarella top it all off, making it a satisfying and comforting dish that might just steal the show.

Ingredients

• 4 slices thick-sliced bacon, cut into thin strips (or more if you’re feeling bacon-happy!)
• 2 teaspoons olive oil or bacon fat
• 1/4 yellow onion, finely minced
• 1 large head of cabbage (about 2 pounds), core removed and cut into thin strips
• 1/2 teaspoon sweet paprika
• Salt and fresh-ground black pepper, to taste
• 1 cup sour cream (Daisy full-fat sour cream preferred)
• 3/4 cup grated Mozzarella cheese

Preparation

1. Preheat the oven to 375°F (190°C).
2. Slice the bacon into thin strips crosswise.
3. Core the cabbage and slice it into thin strips. A mandoline slicer makes this fast and uniform.
4. Mince the onion finely.
5. Cook the bacon in a small frying pan over medium-high heat until crisp. Drain on paper towels.
6. Sauté the onion in 2 teaspoons olive oil (or a little bacon fat, if desired) in a large frying pan over medium-high heat until just starting to brown.
7. Add the cabbage, paprika, salt, and pepper to the pan and cook until the cabbage starts to soften, about 4–5 minutes.
8. Stir in the bacon, cooking for another 1–2 minutes to blend flavors.
9. Transfer the cabbage mixture to a greased glass baking dish (about 13” x 10” oval).
10. Spread the sour cream evenly over the top of the cabbage.
11. Sprinkle the grated Mozzarella on top.
12. Bake for about 30 minutes, until the casserole is bubbling hot and the cheese is nicely browned.
13. Serve hot, straight from the oven!

Serving Suggestions

This dish makes a perfect low-carb side for roasted or grilled meats — think pork chops, roasted chicken, or grilled sausages. It’s also hearty enough to stand alone as a comforting lunch with a side of crusty bread (if you’re not strictly low-carb!).

Beverage Pairings

• White Wine: A crisp, dry Riesling or Sauvignon Blanc complements the creamy tang of the sour cream and the smoky bacon.
• Beer: A light lager or pilsner cuts through the richness beautifully.
• Non-Alcoholic: Try a sparkling water with a splash of lemon for a refreshing counterpoint.