- 8 slices bacon, chopped
- 1 medium cabbage, chopped
- 1 small onion, chopped
- 1 green or red bell pepper, chopped
- 2 tablespoons butter or bacon grease
- Salt and pepper, to taste
- 4 cups diced cooked chicken breast
- 1 cup sour cream
- 12 ounces cheddar cheese, shredded
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.
Saute 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 cheddar cheese. Adjust the seasoning as needed.
Spread in a greased 9 x 13 baking pan. Top with remaining 4 ounces of cheddar cheese and sprinkle with paprika.
Bake at 450 degrees until golden brown and bubbly, about 20 minutes. Let stand about 10 minutes before serving. Makes approximately 8 servings.
You can substitute spinach for cabbage, sausage for bacon, and browned ground beef for chicken.
Note: Pictures shown display spinach version instead of cabbage.