Bacon Wrapped Cabbage(Keto-Friendly) and Scalloped Potatoes – Au Gratin (Not even close to Keto-Friendly)

This meal is super simple to make and very hearty and delicious. How could it not be? Bacon, butter, cheese, heavy cream etc. The main dish stands on its own and can be served with different sides if you want to keep it keto friendly or low carb. The meal together, as a whole, is quite filling and not something that will leave one hungry very soon after eating it for certain! This dish was inspired by Kent Rollins, another Oklahoma Cast Iron enthusiast who is much more famous than I will ever be! He even beat Bobby Flay in a Chicken Fried Steak Throwdown.

Ingredients:

Bacon Wrapped Cabbage

• 1 head Cabbage
• I Onion
• 1 12 or 16 oz. package of bacon
• Olive Oil
• 1 stick butter (Never margarine)
• Chicken stock or Bouillon and Water
• Approximately 1 Tbsp Liquid smoke if the bacon isn’t smoked or smokey enough
• Blackened Seasoning (I make my own Recipe Here, or, you can use pre-made, I like Zatarain’s Blackened Seasoning too)

 

Method:

• Cut the stem from the head of cabbage
• Cut a hole in the top of the cabbage that will hold the entire stick of butter
• Cut 5-6 slits from the hole in the center almost to the edge of the head of cabbage so that it will open up as it cooks
• Drizzle the cabbage with olive oil and spread it to cover the entire surface
• Press the butter into the hole you made in the head of cabbage
• Put the cabbage into a Dutch Oven flat-side down
• Add chicken broth, cut onion, and liquid smoke, if using, to the DO
• Season the cabbage with black pepper and blackened seasoning
• Place the bacon strips on top of the cabbage and season with more blackened seasoning and black pepper (We like a lot in my home!)
• Put the lid on and bake at 350 degrees
• After one hour of bacon remove the lid and gently spread the head of cabbage some so that it opens up more
• Add more liquid if needed
• Cover and return to the oven for 20 minutes more or until tender enough to your preference

• Cut into sections and serve!

 

 

Ingredients:

Scalloped Potatoes – Au Gratin

• Scrubbed Red Potatoes
• 2 onions
• 8 oz. Shredded Extra-Sharp Cheddar Cheese
• 8 oz. Shredded Monterrey Jack Cheese
• 1/2 Pint Heavy Cream
• Olive Oil

Method:

• Wash potatoes and cut into slices
• Cut 2 large onions
• Put just enough olive oil in the bottom of the Dutch Oven or Combo Cooker to cover it (The combo cooker I am using here is a vintage Hammered Lodge 4 in 1 that was my great-grandmother’s)
• Place a layer of potatoes in the bottom of the pan
• Place a layer of onions on top of the potato layer

• Cover with cheese pour some heavy cream on the cheese
• Repeat the steps above until the DO is full or you run out of ingredients, making sure the top layer is cheese
• Cover and bake in a 350-degree oven for 45 minutes
• Remove lid and cook until brown and potatoes are cooked through
• Remove from oven and allow to rest for at least 10-15 minutes before serving

 

 

The bread will eventually be its own post…

 

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