Keto Lemon Bacon Cabbage. This is such a ridiculously easy recipe that I am a bit reticent to even put it up but…I’m doing it anyway. Please do take the time to drain your cabbage before adding it to the heavy cream as it will end up taking more time to reduce before eating since there is no cheese added to tighten it. A good description of keto lemon bacon cabbage is that it is piquant, bright, creamy, and dreamy. Goes with just about any meat dish and is particularly good with pork.
For some other terrific cabbage recipes please see German Red Cabbage, Ethiopian Cabbage, Baked Cabbage Steaks, and Cheesy Creamed Cabbage.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 1 Large Head Cabbage (12-14 Cups)
- 1 C Heavy Cream
- ½ Lb Cooked & Crumbled Bacon
- ¼ C Lemon Juice
- 1 T Chicken Base***
- Pepper
- Bring large pot of salted water to boil.
- Sauté bacon, drain and crumble. Save grease for other applications.
- Chop cabbage head into smallish pieces, turn down heat, add to water and simmer for about 10 minutes or until tender.
- Drain cabbage well.
- Heat heavy cream and add crumbled bacon reserving 2 T as garnish.
- Add chicken base, & lemon juice and simmer until just beginning to thicken.
- Add cabbage, mix, and heat thoroughly.
- Plate, grind on pepper to taste, and garnish with reserved crumbled bacon.
- 8 Servings
- 211 Calories, 4.3g Protein, 16.9g Fat, 9.1g Carbs, 3.6g Fiber, 5.5g Net Carbs
- Salting the water will help draw out some of the water in the cabbage.