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 so simple to make when you can whip up this soup in the blender and have it ready to go. This dish is OK for Induction and most Keto diets.
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4 boneless chicken breasts
5 thick slices of bacon (can be omitted from this recipe if desired)
4 oz. chopped yellow onion
1/2 recipe (about 1½ c.) Jen Eloff’s homemade Condensed Cream of Mushroom Soup
20 oz. coarsely chopped green cabbage (1″-2″ chunks)
¼ tsp. salt
¼ tsp. black pepper
VARIATION: This is excellent made with pork chops instead of chicken. Another nice variation is to add a few pieces of chopped broccoli.
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 then place the pieces atop cabbage. Bake at 350º for 40 minutes.
NUTRITIONAL INFO: Serves 4, each serving containing:
24 g fat
12.22 g carbs, 4.07 g fiber, 8.15 g NET CARBS
786 mg. sodium
34.4 g protein