• Line a baking sheet with foil and lay out bacon with minimal overlap, cook in a 400°F oven for 15-20 minutes until crispy and brown then crumble or slice into bite sized pieces

While the bacon is cooking caramelize your onions

• Slice your onions into rings or half circles at least 1/4" [6mm] thick
• Heat oil in a skillet or fry pan on medium heat and add onion slices and salt well. Cook for 10-15 minutes until onions are translucent and starting to brown, don't let them crisp too much, add oil as needed
• Once onions have turned golden browned, and are translucent and limp, add 2 tablespoons water to the pan to water fry onions. Fry until the water is gone. The onions should be golden brown, soft and limp
• Set aside one third of caramelized onions for topping. Run a knife over the remaining caramelized onions making small repeating cuts, mincing them into a smooth paste

Make the Sour Cream and Onion Sauce

• Heat oil in skillet or fry pan over medium heat and add diced garlic, cook down the garlic until the garlic smell is strong (1-2 minutes sizzling don't let it get dark or burn)
• Add sour cream, butter, stock/water, minced caramelized onion paste, crumbled bacon, salt and pepper to taste and bring to a gentle simmer
• After 5 minutes check the consistency, if it's too thin simmer for longer, if it's too thick add water or stock to thin it out, see notes for tips on sauce consistency
• Finish your sauce by adding finely chopped green onion and parsley just before serving, season to taste

How to Make Savoy Cabbage Noodles

• Carefully peel off individual leaves of the savoy cabbage trying to keep them intact, remove the lower portion if the stem is tough and very woody
• With the stem of the leaf horizontal in front of you (stem direction left to right), roll up the leaf into a cabbage tube, and slice off portions across the tube about 1/4" thick (think the size of linguine) or larger to make cabbage noodles see post above for how to cut cabbage into noodles
• Heat butter or oil in a fry pan over med-high heat and saute cabbage until the cabbage becomes limp and starts to brown lightly. Usually 5 minutes but may be up to 10. Careful not to let the cabbage burn before it becomes tender, add a spoonful of water to the pan to slow the browning and speed the softening
• Salt and serve with your yummiest low carb pasta sauce!

Prepare your Low Carb 'Pasta' Dish

• Add desired amount of low carb noodles and coat with your sour cream and onion sauce. Additional caramelized onion, finely chopped green onion, crumbled bacon, or Parmesan cheese make great keto friendly toppings
• Enjoy your low carb Sour Cream and Onion 'Pasta'