Crispy Bacon Mushrooms Cabbage Rosti

Crispy Bacon Mushrooms Cabbage Rosti makes a tasty low-carb breakfast or brunch. Enjoy shredded cabbage, smoky bacon, garlic mushrooms and green onion in every bite.

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Not only that, but I’ve been following the Keto Cycle program since mid-February 2024 and am extremely pleased with the results. Furthermore, by the end of 35 weeks, I lost 28kg (and exceeded my target weight) and am still going strong and feeling fantastic. If I can do it, anyone can! If you’re interested in learning more, feel free to reach out. As an affiliate of Keto Cycle, I may earn a small commission from qualifying purchases if you sign up through my link.

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Crispy Bacon Mushrooms Cabbage Rosti proves that potatoes aren’t essential for a satisfying rosti. The combination of browned mushrooms, crisp bacon and tender cabbage makes a lovely change for breakfast or supper.

this For later use

Would you top yours with cheese, avocado or extra bacon?

Why You Will Love and Enjoy These Crispy Bacon Mushrooms Cabbage Rosti

• You get that lovely crisp outside and tender centre without using a single potato.
• Bacon, browned mushrooms and garlic bring plenty of savoury flavour to every bite.
• It’s an easy, filling skillet meal that works for breakfast, brunch or a quick supper.

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Additional Information and Tips

• Can I prepare any ingredients ahead? Yes. Chop the bacon, slice the mushrooms, mince the garlic and shred the cabbage in advance. Keep the prepared ingredients refrigerated in separate airtight containers and cook the rosti when you’re ready to eat for the best texture.
• How should I store leftovers? Allow the cooked rosti to cool, then refrigerate it in an airtight container for up to 3 days. Reheat in a lightly oiled skillet over medium-low heat until hot throughout. A microwave also works, but the cabbage will be softer and the outside less crisp.
• Can I freeze the rosti? Yes, although it’s best to eat fresh. If you wish to freeze it, cool it completely, wrap individual portions well and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat in a skillet to help restore some crispness. The texture may be softer after freezing because cabbage releases moisture.
• Can I use green or red cabbage? Either works. Shred it finely so it softens before the egg overcooks. Red cabbage may change the colour of the finished rosti slightly.
• What can I use instead of coconut oil or lard? Olive oil, avocado oil or butter will work. Reserve the bacon fat for flavour, but add extra oil if the pan looks dry. Choose an oil suitable for the cooking temperature.
• Can I replace the mushrooms? Yes. Thinly sliced zucchini or chopped bell pepper can work. Cook watery vegetables first to remove excess moisture so the rosti doesn’t become soggy.
• Can I add cheese? A small handful of grated cheddar can add richness. Sprinkle it into the cabbage mixture before cooking, and allow the bottom to set firmly before flipping.
• How do I keep the rosti from falling apart? Finely shred the cabbage, coat it evenly with the whisked eggs and avoid making the rosti too thick. Let the first side brown properly before flipping. A wide spatula helps with smaller rostis, while the plate method is useful for a large one.
• How can I get crisp edges? Remove excess moisture from the cabbage, let the mushrooms brown before combining them with the other ingredients, and avoid overcrowding the skillet. Medium heat gives the egg time to set without burning the outside.
• Do I need a cast iron skillet? No. Cast iron browns the rosti nicely, but a good nonstick or heavy-bottomed skillet also works. Use a pan large enough to spread the mixture into an even layer.
• Can I make one serving? Yes. Divide all the ingredients and use half of everything for a single serving or prepare the full recipe and refrigerate the second portion for the next day.
• Is this suitable for a keto diet? Cabbage is generally lower in carbohydrates than potatoes, so this recipe can fit into a low-carb or keto meal plan. Exact carbohydrate and net carbohydrate values depend on the ingredients and serving size, so calculate them using your own ingredient labels if you track macros.
• Why whisk the eggs until frothy? Whisking helps distribute the eggs throughout the cabbage and incorporates a little air. The eggs bind the mixture, helping it hold together as it cooks.
• How long should I cook each side? Cook the first side for about 5 to 7 minutes and the second for 5 to 8 minutes, adjusting and depending on the thickness and heat. The centre should be set, the cabbage tender and the outside nicely browned before serving.

Crispy Bacon Mushrooms Cabbage Rosti is a satisfying choice for anyone who enjoys crisp edges, smoky bacon and savoury vegetables. The shredded cabbage and eggs create a tasty alternative to traditional potato rosti, while garlic, mushrooms and green onion bring extra flavour to every bite. It’s quick enough for a weekday supper and special enough for a leisurely brunch.