Description
This Creamy Cabbage Casserole with Bacon is a comforting and flavorful dish combining tender sautéed cabbage with crispy bacon and a rich, cheesy cream sauce. Perfect as a hearty side or a vegetarian-friendly main (omit bacon), this casserole bakes to a bubbly golden perfection that’s sure to delight your taste buds.
Ingredients
Scale
Meat
- 6 slices bacon, chopped
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium head green cabbage, chopped (about 6–7 cups)
Dairy
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1½ cups shredded cheddar cheese
Seasonings
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until it’s crispy. Remove the bacon and set it aside, leaving about 1 tablespoon of bacon grease in the pan.
- Sauté Onions and Garlic: Add the diced onion to the skillet and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Cook Cabbage: Add the chopped cabbage to the skillet. Cook for 5–7 minutes, stirring occasionally, until the cabbage is slightly softened but not fully cooked.
- Make Cream Sauce: In a large bowl, whisk together the heavy cream, softened cream cheese, half of the shredded cheddar cheese, salt, black pepper, and optional paprika until smooth and creamy.
- Combine Cabbage and Sauce: Add the sautéed cabbage mixture to the cream sauce and stir to coat evenly. Fold in most of the cooked bacon, reserving some for topping.
- Assemble Casserole: Transfer the mixture to the prepared baking dish. Sprinkle the remaining shredded cheese and reserved bacon over the top for a delicious crust.
- Bake: Bake uncovered for 35–40 minutes, until the casserole is bubbly and the top is lightly golden.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5–10 minutes to set before serving. Enjoy warm.
Notes
- For a vegetarian version, omit the bacon and use olive oil to sauté the vegetables.
- You can substitute sharp cheddar with other cheeses like Monterey Jack or Gruyère for different flavors.
- Make sure not to overcook the cabbage in the skillet; it should remain slightly crisp before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
