6 slices bacon
One 2-pound green cabbage, very thinly sliced
1 onion, thinly sliced
3 cloves garlic, minced
2 cups cooked chicken, shredded
1 cup cottage cheese
½ cup sour cream
1 cup cheddar cheese
1 teaspoon poultry seasoning
½ teaspoon black pepper
3 large eggs, beaten
½ cup Parmesan cheese
Preheat the oven to 375 F.
Cook the bacon in a deep skillet over medium-high heat until crisp. Remove the bacon slices, leaving behind the fat. Set the bacon aside to drain.
Add the cabbage and onion to the skillet with the bacon fat, and cook until soft and just slightly browned. Add the garlic and cook until fragrant, about 1 minute.
In a large bowl, combine the cabbage mixture, chicken, cottage cheese, sour cream, cheddar, poultry seasoning and black pepper. Chop the bacon and add to the mixture, stirring well to combine.
When the mixture is slightly cool to the touch, add the eggs and stir well to combine.
Spread the mixture in a greased 9-by-13-inch casserole dish. Top the dish with the Parmesan cheese, and bake 25 minutes, until bubbly and brown.