Cabbage with Greek Yogurt and Bacon
Slightly revised from Kaylins Kitchen
Makes 4 servings
½ Leaner protein
1 ½ condiments
½ fat serving
4 slices low sodium turkey bacon, cut into thin strips
2 tsp. olive oil
1/4 cup yellow onion, finely minced
1 large head of cabbage (2 pounds) core cut out and cut into thin strips
1/2 tsp. sweet paprika (I love Szeged Paprika, but any sweet paprika will work)
¼ tsp salt
½ tsp fresh-ground black pepper to taste
1 cup low fat plain greek yogurt
1 cup grated part-skim Mozzarella cheese
Preheat oven to 375F. Slice the bacon. Cut the core out of the cabbage and cut it into thin strips. Mince the onion.
Heat a small frying pan over medium high heat, add the strips of bacon, and cook until the bacon is browned and very crisp. Drain bacon on paper towels.
Heat 2 teaspoons of olive oil in the largest frying pan you have, add the minced onion, and cook over medium-high heat until it’s barely starting to brown. Add the sliced cabbage, season with paprika, salt, and pepper, and cook just until it has softened partly. Then add the crisp bacon pieces, stir to combine with the cabbage, and cook 1-2 minutes more to combine flavors.
Spray a glass baking dish with olive oil or non-stick spray, 13″ x 10″. Put the sauteed cabbage in the casserole dish and spread the greek yogurt over, then sprinkle with the grated Mozzarella.
Bake about 30 minutes, or until it’s bubbling hot and the top is nicely browned. Serve hot.