# Fried Cabbage with Bacon (keto + low carb) 4 portions · US measures · keto · 5 min publisher preparation · Not provided Fried Cabbage with Bacon (keto + low carb). Original recipe adapted with source quantities and workflow. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Chop bacon, onion and cabbage.
4 slice thick cut baconchopped	Crisp bacon over medium; reserve bacon. Retain rendered fat in two equal portions for onions and cabbage; source original uses one tablespoon at each stage, proportional to batch size.	Return reserved crisp bacon and serve.
½ count small onionchopped	Caramelize onion in first retained fat 7–10 min; add second fat, cabbage and seasonings; fry 10–15 min.
4 cup cabbagechopped
½ tsp salt
½ tsp pepper
½ tsp paprika

## Ingredients - 4 slice thick cut bacon — chopped - 4 cup cabbage — chopped - ½ count small onion — chopped - ½ tsp salt - ½ tsp pepper - ½ tsp paprika ## Equipment - Lidded skillet - Mixing bowl - Instant-read thermometer ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Bacon.** Cook bacon in a large skillet over medium until crisp. Transfer with a slotted spoon to a paper-lined plate. Keep the source-specified first portion of rendered fat in the pan and reserve the rest. 2. **Onion.** Sauté onion in retained fat over medium for 7–10 minutes until caramelized. 3. **Cabbage.** Add a second equal portion of the reserved bacon fat, then cabbage, salt, pepper and paprika. Cook 10–15 minutes, stirring occasionally, until softened to taste. 4. **Finish.** Stir the cooked bacon back in and serve immediately. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: 171 kcal; protein: 4.8 g; total carbs: 6.3 g; fiber: 2.4 g; net carbs: 3.9 g Publisher estimate per original portion; proportional ingredient scaling preserves that portion. Known allergens for these plates: none listed; check every product label. Check product labels and cross-contact. ## First-cook checks and limits - Source method retains 1 tbsp bacon fat for onions and adds another 1 tbsp for cabbage. For changed servings those rendered-fat portions should scale, while no separate purchased fat is added. - Source 15 min cook excludes bacon crisping, 7–10 min onion and 10–15 min cabbage. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Annie. This adaptation has not been kitchen-tested. - The publisher’s headline time does not cover every step in the method; no complete elapsed-time estimate is reported. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Annie: Fried Cabbage with Bacon (keto + low carb)](https://thebestketorecipes.com/fried-cabbage-with-bacon-keto-low-carb/) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-fried-cabbage-with-bacon-keto-low-carb/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.