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Cut the bacon into strips. Fry it in a large pan over medium-high heat, about 5 minutes. Remove from the pan and set aside. Reduce the heat to medium. Melt the butter in the bacon fat, then cook the diced onion until it starts to brown, about 3 minutes. Add the shredded cabbage and season with paprika, salt and pepper. Cook until the cabbage starts to soften, about 10 minutes. Stir in the bacon and cook for another 2 minutes. Transfer everything to an oven-safe dish. For 8 servings, you can use a 13 in by 9 in casserole. Top with the sour cream and mozzarella. Bake until the mozzarella has melted and nicely browned, about 25 minutes. # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.
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