Bacon-Sour Cream Cabbage Bake

OK, it looks a bit more like a mess than it tastes! (Still need my partner in culinary crime to help me with plating...) It's really a nice cabbage dish, and the generous dinner portion shown is 1/4 the total output.

The thing I like about this recipe is that the cabbage cooks through but the end result really is not at all soupy or limp.


Recipe:

Bacon-Sour Cream Cabbage Bake

Serves 4 as a main dish
1 small - medium head cabbage (red or green)
4 - 6 slices bacon
1 egg
1 c whole fat sour cream
2T curry powder
1T paprika
cayenne to taste
salt and pepper to taste
1/2 c (approximate) baked onions (or substitute 1/4 c fried onions)

Preheat oven to 350F. Generously grease 8" square glass baking dish with bacon drippings, lard or ghee.

Remove core of cabbage (will not be used in this recipe). Quarter remainder and slice into 1/2" strips. Blanch 10 minutes for red; 5 minutes for green.

Cook bacon until crisp; drain on paper towels or over rack.

Beat egg in large bowl. Add sour cream and spices. Add blanched cabbage and mix thoroughly. Pour mixture into baking dish and distribute evenly. Cover with onions. Crumble bacon over all (big crumbles are fine).

Bake 30 - 40 min. Serve hot.

Here it is leftover. Reheated 20 minutes at 275F, and refreshed with 2T sour cream and a bit of paprika on top.