Cabbage Bake (Low Carb)

Discussion in 'Food and nutrition' started by Kathy, Mar 11, 2006.

  1. Kathy

    Kathy Guest

    Cabbage Bake (Low Carb)

    1 head cabbage
    12 ounces lean bacon, cut into 1/2-inch dice
    2 cups yellow onions, peeled and sliced lengthwise
    1 teaspoon salt
    1 teaspoon ground black pepper
    2 cups homemade chicken stock or broth

    Preheat the oven to 375 degrees F. Rinse the cabbage under cold running
    water and remove the tough outer leaves. Cut the cabbage into quarters and
    remove the hard core. Cut the cabbage quarters into halves and place,
    rounded side down, in a roasting pan. Fry the bacon in a heavy medium
    skillet for 7 minutes. Add the sliced onions, salt, and black pepper to
    the pan and cook until soft, about 5 minutes. Evenly distribute the bacon
    mixture and pan drippings over the vegetables, then pour the chicken stock
    on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
    Remove the pan from the oven and allow to sit, covered, for 15 minutes
    before serving. Serve the cabbage with the bacon and broth spooned over
    the top.


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