This is how it looks before adding the Gouda cheese and placing in the oven.


This side dish was so over-the-top good! I could have eaten it as a meal and the next day I practically did!  It’s my top favorite way to prepare cabbage now.  The bacon fat flavors the cabbage and onions beautifully and the smoked Gouda adds something amazing to it, however, I’m sure Cheddar cheese would work as well, or even smoked Cheddar cheese.  The calories are surprisingly low.  You can lower the carbs even more by skipping the onion.

7 slices bacon
1 cup chopped onion (250 mL)
1 lb head of cabbage, (0.45 kg)
  coarsely chopped
1 tsp seasoning salt, OR to taste (5 mL)
1/tsp black pepper (2 mL)
2 tbsp chopped flat-leaf parsley (40 mL)
2/cup grated smoked Gouda cheese (150 mL)

Preheat oven to 350°F (180°C).  

In large nonstick skillet, cook bacon over medium heat.  Cover with lid until underside of bacon is cooked.  Turn off heat.  When cooler, flip bacon and cook again over medium low heat until fairly crisp, but not overly. Reserve bacon fat. With kitchen scissors, cut bacon into small pieces.  Set aside.  In same skillet, sauté chopped onions in 1 tbsp (15 mL) bacon fat until soft and browned.  Set aside.

In same skillet cook cabbage in 2 tbsp (30 mL) bacon fat until soft and becoming tender, about 8 minutes.  Sprinkle with seasoning salt and black pepper and continue to cook until tender, another 5 minutes or so.  Place cooked cabbage in 2-qt (2 L) shallow casserole dish.  Cover with onions, bacon and parsley.  Sprinkle Gouda cheese over the top.  Place casserole dish in oven 20 minutes, or until Gouda has melted nicely.

Yield:  6 to 8 servings
1 serving
116.5/87.4 calories
10.6/8.0 g protein
5.7/4.3 g fat
1.0 g fiber
4.6/3.5 g net carbs 

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