Cabbage onion bacon casserole

I modified this recipe somewhat to make the following:

8 slices bacon, baked and drained
2 Tbsp bacon fat
1 head cabbage, shredded
2 onions, chopped small (“shredded”)
1-1.5 Tbsp paprika
Salt and pepper
1-1.5 cups sour cream

Cook eight slices of bacon on rack in a rimmed baking sheet in 400ºF oven until it’s crisp. (The thick bacon I buy takes 22 minutes; for regular bacon, check at 15 minutes.) As the bacon cooks, shred a cabbage. You can do this quickly using the shredding blade of a food processor; in that case, also shred two onions after the cabbage is done. Otherwise, shred the cabbage and hand and chop onions small.

Cook the cabbage and onion in a large sauté pan in 2 Tbsp bacon fat. (I used 4-qt sauté pan and it was pretty full until the cabbage wilted somewhat.) Salt and pepper it well as it cooks. Add sweet (or smoked) paprika to add color.  Cook until the cabbage has started to shrink down and soften, but still has a bit of crunch left.

Put the cabbage and onion in a baking dish or an 8″ x 8″ baking pan. Top it with the sour cream. (Plain yogurt will also work, more or less.) Bake at 375ºF for 20-25 minutes until the sour cream begins to brown and lose some of its moisture. Crumble the bacon (or chop it) and sprinkle it on top.

I just made this. Very tasty.