Cabbage keto casserole with bacon, beef

For a hearty, fat-rich cabbage casserole, add bacon and ground beef to the dish.

Ingredients

• 4 things. bacon strips, finely chopped
• 450 gr ground beef
• 1 PC. celery stalk, diced
• 2 table. spoon. chopped shallots
• 4 cups coarsely chopped green cabbage
• ½ glass water
• 1 tea spoon. garlic powder
• 1 cup chicken broth
• ¾ a glass of heavy cream 35%
• 230 gr cheddar cheese, grated
• 2 pcs. chicken eggs
• 1 PC. peeled roasted bell peppers, diced

Directions

1. Preheat the oven to 180C.
2. Fry the bacon in a deep nonstick skillet until crisp. Transfer the bacon to a paper towel to absorb the grease. Leave some bacon in the skillet to retain the fat.
3. Add chopped peppers to a skillet with bacon fat and fry until soft. Remove the peppers and set aside.
4. Add the minced meat to the bacon-lard skillet, breaking up large lumps. Then add celery, shallots and stir. Fry the minced meat until golden brown, stirring occasionally.
5. Add cabbage and 1/2 cup water. Simmer, uncovered, until the cabbage is soft and all the water has evaporated, about 12-15 minutes.
6. Add cream, chicken broth, garlic powder. Raise heat to high and simmer until liquid is about half evaporated, about 10 minutes.
7. Remove from heat, let cool for 10-15 minutes.
8. Add cheese in portions, stirring well to distribute it evenly.
9. Then add lightly beaten eggs, salt and pepper to taste. Mix well.
10. Transfer the mixture to a baking dish.
11. Spread the roasted bell peppers and crispy bacon evenly over the top.
12. Place the pan on the middle rack in the oven for 25 minutes. Raise the heat 5-10 degrees if necessary and leave the casserole in the oven for another 12 minutes, until browned on top and around the edges.
13. Cut into 6 pieces and serve warm.