Ingredients
Scale
- 1 medium head of green cabbage, shredded
- 6 slices of turkey bacon, chopped
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 2 tablespoons olive oil
- 1/4 cup chicken broth
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped turkey bacon and cook until crisp, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving the bacon grease in the pan.
- Step 2: Add the diced onion to the skillet with the bacon grease and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Add the shredded cabbage to the skillet and stir to combine with the onion and garlic. Season with salt and pepper to taste.
- Step 4: Pour in the chicken broth, cover the skillet, and reduce heat to low. Let the cabbage cook for 15-20 minutes, or until it is tender and slightly caramelized, stirring occasionally.
- Step 5: Remove the skillet from heat and stir in the sour cream until well combined.
- Step 6: Stir in the cooked turkey bacon. Serve immediately.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator and enjoy within 2-3 days.
- To reheat, gently warm the cabbage in a skillet over medium-low heat, adding a splash of broth or water if needed to prevent sticking.
- A dollop of fresh dill or parsley adds a bright, herbaceous finish to this creamy dish.
- Don't overcrowd the pan when cooking the cabbage; work in batches if necessary to ensure even caramelization.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American