1 medium head of green cabbage, cut into wedges
8 strips of bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
1 cup sour cream
1/2 cup chicken broth
1 cup shredded sharp cheddar cheese
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon smoked paprika (optional, for a smoky flair)
Fresh parsley, chopped, for garnish
Directions:
Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
Arrange the cabbage wedges on the baking sheet, drizzle with olive oil, season with salt and pepper, and roast for about 25 minutes until the edges begin to crisp.
Fry the bacon in a large skillet until crispy, then set aside, retaining the bacon fat in the skillet.
Sauté onion and garlic in the bacon fat until soft and aromatic.
Add the bacon back to the skillet, pour in chicken broth, let it simmer and reduce slightly, then mix in the sour cream off the heat.
Place the roasted cabbage in a casserole dish, cover with the bacon-sour cream mixture, and top with shredded cheese and optional smoked paprika.
Bake for 20 minutes until the cheese is melted and bubbly, with an optional broil for a golden top.
Garnish with parsley and serve warm.
Variations & Tips:
Lighten it up with Greek yogurt instead of sour cream and use turkey bacon for fewer calories.
Experiment with different cheeses like Gruyère or mozzarella.
Add red pepper flakes or diced jalapeño for heat.
This dish reheats well, making it great for meal prep.
Try different types of cabbage for variety, keeping in mind red cabbage may change the color of your dish.
Enjoy this Twice-Cooked Cabbage with Sour Cream and Bacon Bake and let it bring warmth and satisfaction to your table. It's a testament to the timeless appeal of comfort food and the magic of a meal made with love.
