Description
This creamy cabbage casserole combines tender sautéed cabbage with crispy bacon and a rich, cheesy cream sauce, baked to golden perfection. A comforting, flavorful dish perfect as a hearty side or main course.
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 & Dairy Alternatives
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1½ cups shredded cheddar cheese
Spices & Seasonings
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Once done, remove the bacon pieces and set aside, leaving about 1 tablespoon of bacon grease in the skillet to add depth of flavor to the next ingredients.
- Sauté Onion and Garlic: Add the diced onion to the skillet and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for about 30 seconds until fragrant, careful not to burn the garlic.
- Cook Cabbage: Add the chopped cabbage to the skillet. Cook for 5–7 minutes, stirring occasionally, until it is slightly softened but still retains some texture. Avoid overcooking to keep a pleasant bite.
- Mix Cream Sauce: In a large bowl, whisk together the heavy cream, softened cream cheese, half of the shredded cheddar cheese, salt, black pepper, and paprika (if using) until the mixture is smooth and well combined.
- Combine Ingredients: Add the slightly cooked cabbage mixture to the cream sauce bowl. Stir gently to coat the cabbage evenly, then fold in most of the crispy bacon, reserving some for topping.
- Assemble Casserole: Transfer the mixture into the prepared baking dish, spreading evenly. Sprinkle the remaining shredded cheddar cheese and bacon pieces over the top for a golden, crispy finish.
- Bake: Bake uncovered in the preheated oven for 35–40 minutes, or until the casserole is bubbly and the cheese topping is lightly golden and crisp.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5–10 minutes to set. Serve warm and enjoy the creamy, savory flavors.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, keeping in mind the texture will be less rich.
- Swap cheddar cheese for a sharper or milder cheese depending on preference.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
- To make it spicier, add a pinch of cayenne pepper or red pepper flakes with the paprika.
- For a dairy-free version, substitute cream and cheeses with appropriate plant-based alternatives.
