Bacon Fried Cabbage with Chicken and Egg

Hey there! I'm back with another keto-friendly, low carb creation for dinner for your viewing enjoyment. Is your mouth watering yet?

Let's be honest here...  isn't everything better when it's topped with a lovely fried egg? Well, this dish is no exception. 

The cabbage is spicy, the bacon is salty - and the egg ties everything together, adding a rich creaminess to the dish. Everything is cooled down, while still maintaining the spice, with the sriracha yogurt sauce. I was really pleased with how this turned out; it's full of flavor and very satisfying. 

You could riff on this recipe a bit by stirring in some egg noodles if you prefer. I may give that a try next time.

To make this dish, start by dicing up 3 strips of thick cut bacon and frying it up until it's a nice golden brown color. While the bacon is frying, chop up half a head of green cabbage into 1 inch cubes. 

When the bacon is the color you see in the photo above, add your chopped cabbage to the pan and stir. Keep the heat at med-high. At this point you can add your red pepper flakes, a few grinds of sea salt, and lots of fresh ground black pepper.  

The cabbage is done when you see some nice brown color on the leaves and on the bottom of the pan.  At this point, remove the cabbage mixture into a bowl and set aside. The larger chunks of cabbage may not be completely tender yet, but that's ok because you're going to be returning it back to the pan later on to finish up.  

Finely chop two boneless, skinless chicken breasts (or grind it if you have a meat grinder). Add a tablespoon of extra virgin olive oil to the pan, still at medium-high heat, and add your chicken. Season the chicken with sea salt, black and cayenne pepper. Now's the time to add your chopped green bell pepper and garlic. As you're stirring the chicken mixture, you'll be able to scrape up all that lovely browness from the bottom of the pan. A good sturdy spatula is the best tool for this, dish in my opinion, because you can really get in there and scrape it all up. This adds a nice layer of flavor to the dish. 

Once the chicken is fully cooked, add the cabbage mixture back to the pan as well as your chopped fresh rosemary, thyme, and parsley. Keeping your heat on medium-high, stir up this glorious mixture and cover it with a lid. This will ensure that your cabbage is tender and it will only take a few minutes.

Mix up your greek yogurt with a nice healthy squeeze of sriracha.  

Plate up your cabbage mixture, drizzle on some of the sriracha yogurt, then top it all off with a lovely fried egg.  Sprinkle on some more parsley to pretty it up.  

This dish was pretty easy to throw together and really didn't take all that long. If your chicken is thawed and ready to go when you start, you could probably bust this out in 30 minutes.  

I hope you thoroughly enjoy this dish and until next time... peace, love, and good vibrations to you all.