Fried Cabbage with Bacon Mustard Cream Sauce
My latest favorite keto recipe, so delicious and full of healthy fats too!
Servings: 6 people
Author: KitchenKop
Fried Cabbage:
- 1 large green cabbage, chopped
- 2 Tablespoons bacon fat
- 1/2 teaspoon sea salt (more to your taste)
- 1/4 teaspoon pepper (again, add more if you'd like)
Bacon Mustard Cream Sauce:
- 6-8 pieces fried bacon, chopped
- 2 Tablespoons bacon fat (use avocado oil or ghee if you don't have enough bacon fat)
- 6 Tablespoons apple cider vinegar
- 9 Tablespoons cream, NOT ultra-pasteurized, read more about that here (sometimes called "whipping cream" or just "whole cream"--raw cream is best!)
- 3 Tablespoons dijon mustard
- More salt and pepper to your taste preference
- 1 Tablespoon fresh parsley, chopped, this is optional, but good if you have it
Cook the bacon until crisp, crumble and set aside. Use the bacon fat for the following...
Fry cabbage in bacon fat until mostly browned and crispy, I use my favorite pan for this! Keep an eye on it so it doesn't burn. Add more bacon fat (or avocado oil) if needed. Sprinkle with salt and pepper. (See recipe notes below for another way to cook the cabbage.) While the cabbage is frying, make the sauce. Whisk all of the ingredients (except bacon & parsley) together in a separate pan. Cook 2-3 minutes or so until it starts to thicken just a bit. Keep on low so it stays warm while you finish the cabbage.
Serve the sauce over the cabbage, add bacon pieces and optional parsley on top and enjoy!
Instead of frying the cabbage in a pan, to make it a little prettier for serving you could also roast the cabbage the way the original recipe stated:
Adjust oven rack to upper-middle position and heat oven to 500 degrees. Quarter cabbage through core and cut each quarter into 2 wedges, leaving core intact. Arrange wedges, 1 flat side down, on rimmed baking sheet. Brush (or rub on) 1½ tablespoons oil on exposed cut sides of wedges and sprinkle with ½ teaspoon salt. Flip wedges so oiled sides are flush with sheet. Brush second cut sides with remaining 1½ tablespoons oil and sprinkle with pepper and remaining ½ teaspoon salt. Cover sheet tightly with aluminum foil and roast for 20 minutes.
(Prepare sauce while it cooks.)
Remove foil (be careful of escaping steam) and continue to roast until cabbage wedges begin to brown on underside, 5 to 10 minutes. Using tongs and thin metal spatula, flip each wedge. Roast until edges are very well browned and some leaves have crisped, 5 to 10 minutes. Drizzle half of mustard sauce over platter. Arrange roasted cabbage over sauce on platter. Drizzle with remaining mustard sauce, sprinkle with parsley and bacon, and serve.