This cabbage casserole is low in carbs and high in flavor

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Cabbage is a low-carb dieter's dream: mild in flavor, rich in fiber and inexpensive, it forms an ideal base for dishes where you'd often find potatoes, pasta or rice instead. The recipe below combines four kinds of cheese and a touch of garlic for a comforting dish perfect for winter.
Since there's no flour or cornstarch to bind this casserole, it could easily become watery. For this reason, you'll cook the cabbage on the stovetop before combining it with the other ingredients and baking it. A combination of creamed cauliflower and five whole eggs helps to bind the dish, making it easier to serve and enjoy.
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Cheesy cabbage casserole
4
10 minutes
35 minutes
45 minutes
2 cups frozen cauliflower florets
¼ cup sour cream
4 slices bacon, chopped
1 onion, thinly sliced
1 2-pound head cabbage, shredded
1 teaspoon salt
5 eggs
½ cup ricotta cheese
½ cup Parmesan cheese
1 teaspoon garlic powder
½ teaspoon pepper
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded
Preheat oven to 375 F.
Microwave the cauliflower florets until tender, about 2-3 minutes, depending on the power of your microwave. Combine with the sour cream in a blender and blend until smooth. Set aside.
Cook the bacon in a skillet over medium-high heat until crisp. Remove the bacon, leaving the fat behind. Set the bacon aside to cool.
In the skillet of bacon fat, cook the onion and cabbage, seasoned with the salt, until wilted, about 5-7 minutes. Set aside.
Whisk together the eggs, ricotta, Parmesan, garlic powder and pepper. Whisk in the cauliflower cream. Fold the mixture with the cabbage and reserved bacon, and spread in a greased 9-by-13-inch casserole dish.
Top the mixture with mozzarella and cheddar cheeses. Bake for 35 minutes, or until golden brown.
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