This dish boasts the flavor of a twice-baked potato with a fraction of the carbs

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You don't need the carbs that come with a potato to enjoy all your favorite toppings. Try this dish that combines tender cooked cabbage with bacon, sour cream and tons of melted cheddar cheese for a delicious casserole rich in flavor and low in carbs.
Very thinly slicing the cabbage will help it cook up more quickly and achieve the perfect texture: both crispy and tender. The best tool for this is undoubtedly a mandoline slicer, which will provide even ribbons of cabbage. If you don't have this type of slicer, a food processor or very sharp chef's knife can do the job instead.
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Cooktop Cove
Twice-cooked cabbage with bacon
8
15 minutes
30 minutes
45 minutes
6 slices bacon, cut into matchsticks
1 shallot, minced
1 (2-pound) head green cabbage, thinly sliced
1 cup sour cream
1 cup cheddar cheese
Salt and pepper
Heat oven to 375 F.
Cook the bacon in a large pan over medium-high heat until very crisp. Remove the bacon from the pan, set aside, and reserve the fat in the pan.
Add the onion and cook until it's translucent and slightly browned.
Add the cabbage and season with salt and pepper. Cook until just slightly soft, and add the bacon back to the pan.
Transfer the cabbage mixture to a greased 9-by-13 casserole dish.
Top with the sour cream followed by the cheddar cheese.
Bake 30 minutes, or until nicely browned.
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