SERVES: 6-8
When I make this recipe, I don’t need this many servings so I make two dishes and freeze one. It is great having a meal available in the freezer for busy week nights.
INGREDIENTS
- Nitrate/Nitrite free Bacon: 6 pieces
- Avocado Oil or Butter: 1 Tbls.
- Grassfed Ground Beef: 1 lb.
- Cabbage: ½ head, cored and diced
- Onion: 1 medium, chopped
- Garlic: 3 cloves, minced
- Salt: 1 – 2 tsp (I like to use organic seasoned salt)
- Pepper: 1 tsp
- Cheddar or other desired cheeses: 2 Cups (I like to use organic white cheese)
- Sour Cream: 1 ½ Cups (I like to use cultured and/or organic)
- Chives: 1 bunch (optional)
DIRECTIONS
- Preheat oven to 400 degrees.
- Cook bacon in a large skillet or sauce pan, chop and set aside.
- In the same pan, saute the beef with the onions and garlic until just slightly brown.
- Add cabbage, oil or butter, salt and pepper.
- Cook until cabbage is tender, about 7 – 10 minutes.
- Add bacon, 1 ¼ Cups cheese (save ¾ cup), sour cream and chives.
- Mix well and heat through.
- Transfer to a greased 9 X 13 casserole dish or two smaller dishes.
- Bake for 15 – 20 minutes or until browned on top.