Excellent winter fare for time-constrained parents; best the next day. Serve with tortilla chips, diced avocado, grated sharp Cheddar cheese, chopped green onions, and sour cream.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 4 slices bacon
- ¼ cup butter
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1 large head cabbage, cored and shredded
- ½ cup sour cream
Instructions
- Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
- Add butter, flour, and salt to the skillet; whisk with drippings over medium heat until butter melts. Add cabbage and cook, stirring occasionally, until tender, about 15 minutes. Crumble bacon into the skillet. Stir in sour cream and cook until heated through, 1 to 2 minutes.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 645 mg |
| Sugars | 7 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this twice. First time I followed the recipe and it was great. The second time I *thought* I had bacon and didn’t! So I pulled some country ham pieces from the freezer, cooked those up and cut them into small pieces. No “grease” to speak of, but that didn’t cause any issues and it was delicious!!
My adjustments were so numerous as to make it a different recipe but I did build upon it (smile). Like most others, I used half a head of cabbage. First I sautéed a large onion and minced garlic. I used a cup of chopped ham, used a cup of cream and spiced with two tsps of tarragon, kosher salt and pepper both to taste and added a tsp of sweet paprika.
Awesome! Like other reviewers, I added onion and garlic. All I had was a pound of turkey bacon so I didn’t have any grease. I added 1/2 C of butter & deglazed the pan then added the cabbage, onion & garlic. I added pepper and smoked paprika for great color. I added the full pound of diced turkey. Will definitely make again!
My husband really liked this and complimented several times while eating. I liked-okay. Settling on a 4 since he would love if I made again but the tang on the sour cream is just not the creamed cabbage I am accustomed – which is okay! I halved the recipe entirely EXCEPT the bacon and then added some chopped onions to the cabbage sauté. Glad I tried & thanks for sharing!
Like some others I used half a head of cabbage. Also used 6 pieces of bacon, and was generous with both the butter and sour cream. Really delicious, and really great on a keto lifestyle!
Much too rich for our taste, but I don’t like carbonara dishes either.
I tweaked the recipe by adding some freshly ground black pepper, a wee bit more bacon and butter. I made this for our main dinner, and not a side dish. We love cabbage just about any way it can be cooked. This was easy to make. Only wish we had had some good, hard rolls to eat with this dish. Yes, we love our carbs.
yummy
Fast simple and delicious.
Impressed, very good! I used half a cabbage. Already had cooked crispy bacon so I just warmed it in the pan. Used the same amount of other ingredients to insure that it was creamy. I’m glad I didn’t have the extra bacon grease un the pan. Didn’t need it for taste. I also added the crumbled bacon while it was cooking. Not much to it for being so tasty. This will be another healthy vegetable side on my list.
Very tasty recipe! I added a little Splenda (which I thought would enhance the flavor), and it did!
I halved the salt and the flavor was still excellent.
I liked it but seems a little “greasy” maybe next time use a little less butter and I will also try some with a little Parmesan cheese sprinkled on.
This turned out fantastic. We had it as a side with our corned beef and had leftovers for the week. Did not change anything.
I don’t eat a lot of cooked cabbage and I prefer corn beef and cooked cabbage, however, the only adjustment I made to your recipe was I cooked 6 slices of bacon and it was too greasy tasting for me. It probably would have been better if I would have taken some of the drippings out or stuck with your 4 slices.
My family loved this dish. I followed the recipe exactly, and when I make it again I won’t change a thing. For cabbage lovers, this is a great option.
I wanted a different cabbage recipe for St. Patty’s Day so I made this to go with The Glazed Corn Beef and hash brown pancakes. Nice twist from the traditional meal!
I can’t believe I ever made cabbage any other way! After trying this heavenly dish I now make it with corned beef dishes or even fish or beef dishes. No more watery, limp boiled cabbage for us at our house! The only thing I would say is that this needs to be made and served at the last minute as the cabbage will lose its crispness, and will wilt and lose its green color if this sits for too long.
Excellent!! Used Red Cabbage instead.Will make again for sure.
We really liked this recipe. It’s delicious. Next time less salt
I should have left the salt out.