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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