Bacon and Cabbage with Dairy-Free Cream Sauce

Instructions

1. 1Place an approximately 30 cm skillet over medium-high heat. Add the about 225 g of bacon, sliced, to the dry skillet. Cook for 8-10 minutes, or until the bacon is crispy. Use a slotted spoon to remove the bacon from the skillet and place it on a plate lined with paper towels. Leave the rendered bacon fat in the skillet.
2. 2Add the 1 medium onion, chopped, to the bacon fat in the skillet. Cook over medium heat for 3 minutes, stirring occasionally, until the onion is softened. Add the 2 cloves garlic, minced, and cook for 1 minute more, until fragrant.
3. 3Add the 1 medium head cabbage, shredded, and the 0.5 cup vegetable broth to the skillet. Stir to combine. Cover the skillet and cook over medium heat for 8-10 minutes, or until the cabbage is tender when pierced with a fork.
4. 4Reduce the heat to low. Add the about 113 g dairy-free cream cheese to the skillet. Stir continuously until the cream cheese is completely melted and the sauce is smooth and creamy.
5. 5Crumble the reserved crispy bacon over the cabbage mixture in the skillet. Add the 0.5 teaspoon salt and the 0.25 teaspoon black pepper. Stir everything together to combine.
6. 6Stir in the 2 tablespoons fresh parsley, chopped. Cook for 1 minute more to allow the flavors to meld.
7. 7Serve the bacon and cabbage hot.

Substitutions

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