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Old 01-12-2007, 06:35 PM   #1
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Alliecat's Cheesy Chicken Bacon Cabbage Casserole -OH YUM!

This is copied from LindaSue's website but is Allie's recipe. I made it tonight with some tweaks I'll post at the end!

ALLIECAT'S CHEESY CHICKEN BACON CABBAGE CASSEROLE
8 slices bacon, chopped
1 medium cabbage, chopped, about 36 ounces
1 small onion, chopped, 2 1/2 ounces
1 green or red bell pepper, chopped
2 tablespoons butter or bacon grease
Salt and pepper, to taste
4 cups diced cooked chicken breast, 18 ounces
1 cup sour cream *
8 ounces cheddar cheese, shredded
4 ounces cheddar cheese, shredded
Paprika

In a very large Dutch oven or wok, fry the bacon until crisp; remove from pan to a paper towel-lined plate and reserve 2 tablespoons of the grease, if desired. Discard any remaining bacon grease. Sauté the cabbage, onions and bell peppers in butter or bacon grease until tender and wilted; season well with salt and pepper. Stir in the chicken, sour cream, bacon and 8 ounces of cheese. Adjust the seasoning as needed. Spread in a greased 9x13" baking pan. Top with 4 ounces of cheese and sprinkle with paprika. Bake at 450º until golden brown and bubbly, about 20 minutes. Let stand about 10 minutes before serving.

Makes about 8 servings

* Here's a bit of trivia. An 8 ounce container of sour cream is actually not quite a full cup. That's because it's measured by weight and not by volume. A 1 cup measuring cup full of sour cream weighs about 9 ounces. I used the 1 cup amount for this recipe, rather than 8 ounces, because it's likely that most low carbers will buy sour cream in a large container and will have to measure it out. In any case, the difference isn't a big deal.

Per Serving: 457 Calories; 31g Fat; 34g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs

This is a nice comforting casserole and it makes a huge panful. The servings are very generous. The cabbage leaves a lot of liquid in the bottom of the baking dish. You could drain the cabbage before adding the chicken and sour cream or you could simply serve this with a slotted spoon. Make sure that you season it well with salt and pepper.


OK, so I had ground beef out and wanted a cabbage/ground beef casserole tonight. I used 1 pound browned ground beef instead of the chicken. I also had about 12 ounces of beautiful fresh mushrooms, which I chopped up and sauteed with the cabbage and red bell pepper.

I didn't use onion - instead, I used the remaining 1 cup of homemade onion dip from last night's dinner, and about 1/3 cup of leftover Trader Joe's canned french fried onions I'd stuck in the freezer after Thanksgiving.

I sauteed the cabbage and red bell pepper first, til it was nearly dry in the pan, then added the mushrooms and cooked THAT down til nearly dry again. There was NO extra moisture in the baking dish when I served it up.

DH thought it was FANTASTIC and I did too. Next time I might make it just the same as I did tonight EXCEPT instead of bacon, maybe use 4 ounces of bulk pork sausage....

If you haven't tried this - it's a hearty and delicious main dish and for the two of us will make at least 2 more meals! (I bet it's better tomorrow night too, hard to see HOW but things meld flavors overnight....)

THANKS, Allie, and thanks to LindaSue for including it on her website!

Char
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Old 01-12-2007, 06:48 PM   #2
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OMG, this looks delicious. I have to give this one a try
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Old 01-12-2007, 06:51 PM   #3
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Thanks Char looks yummy!!! I will make this as soon as I allow myself to make yummy casserole again

I am trying to avoid things that got in my way. I need KISS right now but will make this as Allie did when I can trust myself

and here's a big ole hug from me to you
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Old 01-12-2007, 06:58 PM   #4
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Thanks Char looks yummy!!! I will make this as soon as I allow myself to make yummy casserole again

I am trying to avoid things that got in my way. I need KISS right now but will make this as Allie did when I can trust myself

Allie's da bomb!!!!!!

and here's a big ole hug from me to you
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Old 01-12-2007, 07:00 PM   #5
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I thought I edited to include Allie's the bomb

Guess not but now you have 3 replies to your thread
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Old 01-12-2007, 08:27 PM   #6
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Char: How about if we used prepackaged cabbage for coleslaw mix instead of the real cabbage..Do you think that would work? Cabbage is FULL of water..I would do it like you did it..cook 'er dry!!!
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Old 01-13-2007, 09:48 AM   #7
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Carolyn, I'm quite sure that would work fine. I used to make a "mock cabbage roll casserole" and that's what I used. I just happened to have a head of cabbage that needed to be cooked up yesterday so that's why I used it instead.

I think the keys to keeping this from getting too much moisture at the end are cooking the cabbage and mushrooms until they no longer give off moisture, and then baking it a little lower and slower than the original recipe suggests to drive off any remaining liquid. I didn't put the last 4 oz. of cheese and the paprika on top until 10 minutes before removing it from the oven.

DH is still talking about it this morning!
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Old 01-13-2007, 10:09 AM   #8
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I agree..I have some Real Bacon that I might use in place of the real bacon..LOLO, and I wouldn't put the cheese on until it's almost done either..

I'll see if I can find some chicken in the freezer to make this tonight..
We are having an ice storm..don't want to venture to the store.
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Old 01-13-2007, 01:03 PM   #9
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Well, I couldn't find any chicken besides wings in the freezer, so I cooked up some pork ribs and took the meat off of them and put the casserole together.
I DO think pork would be a great "other white" meat for this recipe..
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Old 02-09-2007, 02:21 PM   #10
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I had a head of cabbage that I needed to use too. I wanted some good old comfort food as it is cold here. I looked at your tweaks and the onion dip sounded interesting. So this is what I did.

I used spicy sausage (as that is what I had in my freezer)

But the best part.... I put a package of Fiesta Ranch Powder in the sour cream. (Thanks to Carebear for telling us about this stuff!)

This was incredibly good. We can't wait for the leftovers tonight.

My first tweak!!!
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Old 02-09-2007, 04:06 PM   #11
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I just made this to freeze into individual servings. OMG, this is super. I used green chiles in place of the chopped pepper because I forgot to get the green pepper at the market today.
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Old 02-10-2007, 08:20 AM   #12
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I just had one of my servings for breakfast. This recipe is the bomb
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Old 02-11-2007, 03:41 PM   #13
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Went into LindaSue's site and saw photo of this - going after ingredients in the morning. The paprika really adds to the eye appeal - but - I wonder if I can use regular paprika or do I need the Hungarian variety? Bought Hungarian once for goulash - had to go to Whole Foods to find it - expensive - used it once. Is there a big difference in taste? Thanks!
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Old 02-12-2007, 06:31 AM   #14
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Sounds like it might be good with a little Dreamfield's penne pasta mixed in.
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Old 02-12-2007, 07:01 AM   #15
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I think I'll be making this today with the leftover ground beef. It sounds delicious!
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Old 02-13-2007, 05:32 AM   #16
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Quote:
Originally Posted by Recluse View Post
Went into LindaSue's site and saw photo of this - going after ingredients in the morning. The paprika really adds to the eye appeal - but - I wonder if I can use regular paprika or do I need the Hungarian variety? Bought Hungarian once for goulash - had to go to Whole Foods to find it - expensive - used it once. Is there a big difference in taste? Thanks!
Any kind of paprika would work.
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Old 03-14-2007, 07:34 AM   #17
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Made this last night for dinner. YUMMY. Even DH loved it and he is not a LCer.
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Old 03-14-2007, 08:56 AM   #18
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Mmmmmmm, I wish I would have had this recipe before I threw my cabbage out (I didnt know what to do with it and it was getting old). Now Im going to have to go buy some more.
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Old 03-14-2007, 02:43 PM   #19
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This sounded really good but the cabbage I had was for another recipe so I subbed 12 ozs. of fresh spinach for the cabbage and kept the rest of the recipe exactly the same. When I get more cabbage I plan on trying it that way too. Great recipe.





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Old 03-15-2007, 11:39 AM   #20
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I made this last night, very good.
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Old 03-15-2007, 12:11 PM   #21
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Kevinpa, never thought of spinach. Will have to try that too. Thanks
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Old 03-17-2007, 12:56 PM   #22
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Both recipes sound GREAT....

I'm not a huge fan of cooked cabbage....does that version have a pronounced cabbage taste?

With the sour cream & all of the cheese, I'm wondering how well it freezes, then if it re-heats without separating....anybody know?
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Old 04-04-2007, 12:45 PM   #23
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I finally made it Char.......it's in the oven and looks yummy. Now if I can control my portions

Thanks Alliecat
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Old 04-04-2007, 01:21 PM   #24
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Becks, bet you love it as much as I do!

It's even better reheated....
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Old 04-04-2007, 03:27 PM   #25
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Quote:
Originally Posted by LeighDear View Post
Both recipes sound GREAT....

I'm not a huge fan of cooked cabbage....does that version have a pronounced cabbage taste?

With the sour cream & all of the cheese, I'm wondering how well it freezes, then if it re-heats without separating....anybody know?

Leigh I am not a fan of cooked cabbage either and it is wonderful. I did add a little cream to it and a splash of cooking sherry.

I have it all divided in single portions and frozen. I freeze The Cabbage Roll casserole all the time and it does fine so I am sure this will be fine.
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Old 04-04-2007, 06:10 PM   #26
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I made this last week and it was great! I took some of the left overs and added scrambeled eggs and put it in a low carb tortilla for my husbands breakfast- and he loved it.
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Old 05-21-2010, 05:06 AM   #27
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Was searching for wing recipes and found this instead.....definitely going to try this soon and even Kevin's version looks great!!
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Old 05-21-2010, 08:30 AM   #28
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Sounds wonderful to me too.
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Old 05-23-2010, 05:02 PM   #29
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I love love love this casserole!!! It is my DD's favorite and she is a picky picky 9 yr old!! The only change I make to it is use sausage instead of the bacon. I think it has more flavor that way. It is awesome!!!!!!!!!!!!!!!!!! And yes, the leftovers are great too!!!
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Old 05-23-2010, 06:41 PM   #30
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I'm making this for dinner Monday. Sounds very good.
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