Linda0818
Head Chef
4 slices of bacon
¼ cup of butter
1 tbsp of all purpose flour
1 tsp of salt
1 large cored and shredded head cabbage
½ cup of sour cream
In a large deep skillet, cook the bacon over medium high heat for 10 minutes until browned on all sides. Remove the bacon from the skillet and set aside.
In the same skillet with the drippings, add in the butter, flour, salt and cabbage and cook for 15 minutes while stirring occasionally. Once the bacon is cooled, crumble it and add to the cabbage with sour cream.
It's amazingly delicious. It was very difficult not to sit there and eat the whole pan of the stuff.
PS - if you want to cut back a bit on the fat and calories, I've also made this without adding the butter (plus I used light sour cream) and it still came out fantastic. As long as you're using fatty bacon, you have enough fat there to cook the cabbage and, if you need a little more moisture until the cabbage is cooked to desired consistency, just add in a little water.
¼ cup of butter
1 tbsp of all purpose flour
1 tsp of salt
1 large cored and shredded head cabbage
½ cup of sour cream
In a large deep skillet, cook the bacon over medium high heat for 10 minutes until browned on all sides. Remove the bacon from the skillet and set aside.
In the same skillet with the drippings, add in the butter, flour, salt and cabbage and cook for 15 minutes while stirring occasionally. Once the bacon is cooled, crumble it and add to the cabbage with sour cream.
It's amazingly delicious. It was very difficult not to sit there and eat the whole pan of the stuff.
PS - if you want to cut back a bit on the fat and calories, I've also made this without adding the butter (plus I used light sour cream) and it still came out fantastic. As long as you're using fatty bacon, you have enough fat there to cook the cabbage and, if you need a little more moisture until the cabbage is cooked to desired consistency, just add in a little water.
