This creamy keto cabbage with bacon and mushrooms is true comfort food! Make this delicious dish and make a cabbage lover out of your entire family!
I like cabbage but I love this creamy keto cabbage with bacon and mushrooms! I had some cabbage and mushrooms in the refrigerator and wanted to make a comforting vegetable dish. Tossing in some bacon and creating a delicious creamy sauce put this dish over the top! I’m adding this to our family favorites, and I hope you and your family enjoy it too!💕
What are the main ingredients in this creamy keto cabbage with bacon and mushrooms recipe?
The main ingredients in this dish are cabbage, bacon, and mushrooms. I used a medium head of green cabbage and chopped it into pieces. You can chop yours into longer slices if you’d like and it will cook down just fine. Bacon adds some awesome flavor and texture to this dish. I used white mushrooms, but cremini would be a great choice as well. Adding some chopped onions gives this dish incredible flavor and, when used in moderation, can easily be incorporated into your low carb keto dishes!
How did you make this dish flavorful and creamy?
We combine a few awesome ingredients to create what is akin to a sauce for this cabbage dish! The apple cider vinegar adds the perfect touch of acidity and the butter adds both flavor and richness to this dish! The keto brown sugar works to combine with all the other ingredients and to caramelize the sauce. I used Swerve brown sugar. It contains zero calories and zero net carbs and it’s delicious! I love Dijon mustard, so I tend to use it often. Yellow mustard could be substituted or even a spicy brown mustard it you want an extra bite to your dish! Then a little paprika, salt, pepper, and parsley are all that is needed to season this dish. Last, we add sour cream which makes this dish perfectly rich and creamy.
Do you have any tips for making this creamy keto cabbage with bacon and mushrooms?
This is an easy recipe to make, but there are a few things you can do to ensure it comes out perfectly! You can fry whole pieces of bacon and then crumble them. Another option is to cut your raw bacon into bite size pieces and then fry them. You can cut or crumble your pieces as small or large as you’d like. Next, you can chop your cabbage into pieces or into strips. I cut mine into pieces because that creates the texture and look I like.😉Last, after adding your sour cream and stirring to combine it with the other ingredients, you’ll want to continue to simmer the cabbage for 5-10 minutes or until it reaches the tenderness you prefer. Some people like their cooked cabbage softer than others. I recommend you check yours a few times to determine when it is perfectly done for you!
Here are some additional keto vegetable recipes I think you’ll enjoy!
Christmas Keto Green Beans with Prosciutto
Keto Loaded Buffalo Cauliflower Casserole
Keto Mashed Turnips with Celery Root
Helpful Hints:
*I recommend having a jar or container for saving your bacon grease as it can be used in many recipes.
*If you’d like, you can substitute your favorite mustard in this dish.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Then sings my soul, my Saviour God, to Thee, How great Thou art, How great Thou art!***
Creamy Keto Cabbage with Bacon and Mushrooms
This creamy keto cabbage with bacon and mushrooms is true comfort food! Make this delicious dish and make a cabbage lover out of your entire family!
Ingredients
- 8 ounces bacon
- 8 ounces mushrooms, chopped
- ½ cup diced onion
- 2 tablespoons apple cider vinegar
- 2 tablespoons butter
- 1 tablespoon brown sugar substitute (Swerve)
- 1 tablespoon Dijon mustard
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 medium head cabbage, chopped
- ¼ cup chopped parsley
- ⅓ cup sour cream
Instructions
1. In a large skillet, fry bacon until desired crispness. Remove bacon, crumble, and set aside.
2. Drain all but 2 tablespoons bacon grease from skillet.
3. Add mushrooms and onion to same skillet. Saute, over medium high heat, in bacon grease for 5 minutes.
4. Add apple cider vinegar, butter, brown sugar, mustard, paprika, salt, and pepper. Stir to combine.
5. Add cabbage, parsley, and crumbled bacon to skillet. Stir to combine ingredients.
6. Increase heat to high. Saute for 5 minutes, stirring occasionally.
7. Decrease heat to medium low. Cover and simmer for 10 minutes, stirring occasionally.
8. Add sour cream and stir to incorporate into cabbage mixture. Cover and simmer for 5-10 minutes.
Nutrition Information:
Yield: 6 Servings Serving Size: 1Amount Per Serving: Calories: 287Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 55mgSodium: 832mgCarbohydrates: 11gNet Carbohydrates: 7gFiber: 4gProtein: 17g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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