My husband isn’t crazy about cooked cabbage, but he actually likes this dish. The low-carb mushroom soup, onion and bacon tone the cabbage down. Dishes like this one are a perfect example of why I keep a batch of this “staple” mushroom soup recipe made up at all times in 1 c. portions in my freezer. I just pop the blocks into the skillet. Sometimes cream will separate when thawed and you might prefer not to freeze your soup. I don’t find it’s as problematic as others. You’l just have to try it one time and see if when thawed and reheated, you don’t like the look of your dishes. The falvor isn’t harmed one bit by freezing the soup…..just the visual appearance can change. This dish is OK for Induction.
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4 pork chops or 4 slices pork loin (about 5 oz. meat each)
5 thick slices of bacon
4 oz. chopped yellow onion
20 oz. coarsely chopped green cabbage (1″-2″ chunks)
¼ tsp. salt
¼ tsp. black pepper
VARIATION: This is excellent made with boneless chicken breasts or other pieces instead of pork.
DIRECTIONS: Chop bacon into ½” pieces. Brown in skillet. Then add the onion and saute until onion begins to soften. Add cabbage and continue to saute 2 minutes only. Add mushroom soup and stir to mix all ingredients. Pour into glass casserole dish greased with bacon grease. Wipe out skillet with paper towel and rub with dab (really minimal) bacon grease. Sear meat on both sides and the place chops atop cabbage. Bake at 350º for 40 minutes.
NUTRITIONAL INFO: Serves 4, each serving containing:
33.0 g fat
13.1 g carbs, 4.18 g fiber, 9.6 g NET CARBS
145 mg. sodium
49 g protein