Bacon, Sour Cream, and Onion Baked Cabbage|
If you are a cabbage lover this recipe might seem like overkill. But, if like me, you find yourself constantly trying to convert cabbage haters to eating more cabbage, this is an excellent place to start. Want even more overkill? Top the dish with crushed sour cream and onion potato chips and pop in the oven for a few minutes to add more flavor and crunch. For a vegetarian version you can skip the bacon, and margarine and vegan sour cream substitutes work just great - in our testing the vegan sour cream actually made for a richer, creamier dish. Two bags of cole slaw mix make a great substitute for the cabbage and the added color from the carrots and red cabbage makes for a prettier dish.
6 slices bacon
3 tablespoons butter or margarine
1 large chopped onion
1 medium cored and shredded cabbage
3/4 cup sour cream
Freshly ground black pepper
Heat a large, heavy skillet over medium-high heat. Add the bacon and cook for five minutes, flip and cook for an additional 4-5 minutes, or until the bacon is brown and crispy. Remove the bacon from the pan and set aside, leaving the drippings in the pan. Add the butter and once melted, add the onions. Cook for 7-8 minutes, or until browned and just beginning to turn translucent, reducing the heat slightly if necessary. Add the cabbage and cook, stirring occasionally, until the cabbage is tender, about 12-15 minutes. Crumble the bacon and mix into the cabbage mixture with the sour cream. Season to taste with salt and pepper.
Makes 6 servings.
Preparation Time: 5 minutes
Cooking Time: 35 minutes
Total Time: 40 minutes