Creamy 'Sex' Cabbage
Creamy 'Sex' Cabbage
Ingredients
- 1 head green cabbage, about 2 pounds, cored and thinly sliced
- 4 slices bacon, diced
- 1/2 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
⏱️ 8 min
- 2
Add the diced onion to the bacon fat in the skillet and cook until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 3
Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
⏱️ 1 min
- 4
Add the thinly sliced cabbage to the skillet. Pour in the chicken broth. Cover the skillet and let the cabbage steam and wilt for 8-10 minutes, stirring occasionally, until tender-crisp.
⏱️ 10 min
- 5
Uncover the skillet. Stir in the heavy cream, softened cream cheese, and Dijon mustard. Cook, stirring constantly, until the cream cheese is fully melted and the sauce is smooth and creamy. This should take about 3-4 minutes.
⏱️ 4 min
- 6
Season with salt and black pepper to taste. Return the crispy bacon to the skillet and stir to combine.
⏱️ 2 min
- 7
Garnish with fresh chopped parsley and serve immediately as a delicious side dish or light meal.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy 'Sex' Cabbage
- 1 head green cabbage, about 2 pounds, cored and thinly sliced
- 4 slices bacon, diced
- 1/2 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
⏱️ 8 min - 2
Add the diced onion to the bacon fat in the skillet and cook until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 3
Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
⏱️ 1 min - 4
Add the thinly sliced cabbage to the skillet. Pour in the chicken broth. Cover the skillet and let the cabbage steam and wilt for 8-10 minutes, stirring occasionally, until tender-crisp.
⏱️ 10 min - 5
Uncover the skillet. Stir in the heavy cream, softened cream cheese, and Dijon mustard. Cook, stirring constantly, until the cream cheese is fully melted and the sauce is smooth and creamy. This should take about 3-4 minutes.
⏱️ 4 min - 6
Season with salt and black pepper to taste. Return the crispy bacon to the skillet and stir to combine.
⏱️ 2 min - 7
Garnish with fresh chopped parsley and serve immediately as a delicious side dish or light meal.
⏱️ 2 min