Low Carb Cabbage Gratin
4.7g
Net Carbs
7.9g
Protein
18.1g
Fat
2.9g
Fiber
219
Calories
Cooking tip: This is a relatively simple, low carb, one-pan comfort food side dish. The cabbage wedges can fall apart, however, so take care to slice the wedges to include a section of the core, and be gentle when flipping or moving each wedge.
Ingredients:
- 1 ea fresh cabbage, medium head, 5 3/4" USDA
- 1 cup gruyere cheese, shredded USDA
- 1/2 teaspoon black pepper, ground USDA
- 1/2 teaspoon fresh garlic FNDDS
- 4 ounces raw bacon, cured USDA
- 3/4 cup heavy whipping cream USDA
- 1 tablespoon fresh thyme USDA
- 1/2 teaspoon table salt USDA
Directions:
Ingredient notes: a medium head of cabbage weighs about 2 pounds. One tablespoon fresh thyme is equal to about 9 sprigs.
- Preheat oven to 400°F.
- In a 12-inch oven safe skillet over medium-low heat, render the fat from diced bacon without crisping, 7-10 minutes. Use a slotted spoon to remove bacon to a bowl, leaving the fat in the skillet.
- Cut head of cabbage into 8 wedges. This works best if you leave some of the core attached to each wedge to hold the piece together. Place the skillet with bacon fat over medium-high heat, arrange cut side of cabbage wedges in a single layer and fry for about 3 minutes per side, until both sides are nicely browned. Complete this step in batches to make flipping the wedges easier. Remove from heat and nestle all the cabbage wedges in the skillet.
- In a small bowl, combine cream, minced or pressed garlic, pepper, and ¼ teaspoon salt. Evenly pour over the cabbage in the skillet. Sprinkle cabbage evenly with bacon pieces, cheese, and thyme (tuck two to four whole thyme sprigs in between the cabbage wedges and sprinkle the remaining thyme leaves evenly over the cabbage wedges).
- Bake for 20 minutes, or until the cheese is browned, the cream has thickened, and the cabbage is fork tender. Taste and season with another ¼ teaspoon salt if desired. One serving is one wedge of cabbage with a spoonful of sauce.
