Creamed Cabbage with Bacon
Tender cabbage with crispy bacon in a very light cream sauce is rich and hearty without becoming heavy.
Servings: 6 servings
Ingredients
- 4 slices bacon cut into 1-inch pieces
- ¼ cup butter
- 1 tablespoon all-purpose flour
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- 1 large head cabbage cored and shredded, about 8 cups
- ½ cup sour cream
Instructions
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces to a paper towel lined plate.
- Drain all but 2 tablespoons of bacon grease from the pan. Add the butter to the pan with the warm bacon grease. When the butter has melted, add the flour and salt and whisk quickly until smooth.
- Reduce the heat to medium and add the cabbage. Cook, stirring occasionally, until cabbage is tender, about 12-15 minutes. Remove from the heat. Stir in the sour cream and top with bacon. Serve warm.
Nutrition
Calories: 154kcal | Carbohydrates: 11g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 289mg | Potassium: 285mg | Fiber: 4g | Sugar: 6g | Vitamin A: 504IU | Vitamin C: 56mg | Calcium: 82mg | Iron: 1mg