About
This low carb gratin is packed with tender cabbage, crispy bacon and a creamy cheese sauce, baked until oozy and golden.
This makes for a great accompaniment to a Sunday roast chicken!
Ingredients
- 4 slice – 6" long bacon
- 2 tablespoon heavy cream
- 2 tablespoon, grated parmesan cheese
- 2 tablespoon cream cheese spread
- 1 cup, grated cheddar cheese
- 1 tablespoon olive oil
- 1 medium – head – approx 5 3/4" diameter cabbage
- 1 clove garlic
- 1 tablespoon unsalted butter
- ½ cup vegetable broth, bouillon or consomme
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Chop the cabbage into half inch strips and add to a pan of boiling water. Cook for 3-4 minutes or until tender and almost cooked through. Drain and set aside.
- Preheat the oven to 400 degrees Fahrenheit.
- Heat the oil in a skillet over a medium heat and add the bacon. Cook until crisp and golden brown all over. Remove from the pan with a slotted spoon and set aside.
- To prepare the cheese sauce, melt the butter in a small pan over a low heat. Mince the garlic and add to the pan, sweating gently until tender.
- Add the cream cheese, Parmesan, stock and cream. Bring to a simmer and cook gently for a minute or two until you have a thick and creamy sauce.
- Arrange the cooked cabbage across a sheet pan. Crumble the cooked bacon over the cabbage and season with a little salt and pepper.
- Spoon the cheese sauce over the cabbage and bacon and sprinkle over the cheddar cheese.
- Transfer to the oven to bake for 18 minutes or until hot through and golden brown all over.
Nutrition Facts
- Servings: 6
- Calories: 213.9kcal/895.1kJ (per serving)
- Fat: 16.2g (per serving)
- Carbs: 9.4g (per serving)
- Protein: 9.4g (per serving)
