Add bacon and sour cream to anything, let alone a cabbage casserole — I’m all about it.

This loaded cabbage casserole was actually inspired by one of my Great Grandmother’s recipes, Scalloped Cabbage, so I put my own twist on it without actually calling it “scalloped cabbage.”  Stay tuned for that next.

For 2 similar keto side dishes or keto casseroles, take a look at my Radish au Gratin and either Brussels Sprout Cauliflower Casserole or Brussels Sprout au Gratin.

Table of Contents

Ingredients

• 1 Large Head of Cabbage
  (remove core / slice into strips)
• 1/4 Onion, chopped
• 4-6 slices Thick Cut Bacon, chopped
• 1 cup Mozzarella Cheese, shredded
  can use 3/4 cup
• 1 cup Full Fat Sour Cream
• 2 teaspoon Olive Oil
  (I like to use bacon fat.)
• Your choice of spices.

Directions

1. Preheat oven to 375.
2. Prepare 4-6 slices of thick cut bacon and chop.
3. Remove core from head of cabbage and slice into long strips.
4. Heat oil in large pan and cook down onion before adding sliced cabbage, salt, pepper, and your choices of spices.  I like to add chopped jalapeño.
5. Once translucent, add bacon and stir well.
6. Transfer into baking dish, add sour cream, and top with cheese.
7. Bake for 30 minutes — for color and texture, can broil for a few minutes at the end.

Nutrition Facts

• Total Servings:  8
• Serving Size:  1
• Total Carbs:  6g
• Net Carbs:  4.3g
• Fat:  12.4g
• Protein:  7.8g

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Additional Recipes

• Breakfast
• Lunch
• Dinner
• Side Dishes
• Dessert
• Snacks