Description
This creamy cabbage casserole with bacon is a comforting, cheesy dish that combines tender sautéed cabbage with crispy bacon and a rich creamy cheese sauce. Baked until bubbly and golden, it’s perfect as a hearty side or a satisfying main course.
Ingredients
Scale
Bacon and Vegetables
- 6 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium head green cabbage, chopped (about 6–7 cups)
Dairy and Seasonings
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1½ cups shredded cheddar cheese, divided
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ease cleanup.
- Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon, leaving about 1 tablespoon of the rendered bacon grease in the pan, then set the bacon aside for later use.
- Sauté Aromatics: Add the diced onion to the bacon grease in the skillet and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, releasing their flavors.
- Cook Cabbage: Add the chopped cabbage to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the cabbage is slightly softened but not completely cooked through.
- Prepare Creamy Mixture: In a large bowl, whisk together the heavy cream, softened cream cheese, half of the shredded cheddar cheese, salt, black pepper, and paprika until smooth and combined.
- Combine Cabbage and Sauce: Add the cabbage mixture from the skillet into the bowl with the creamy sauce and stir to coat the cabbage evenly. Fold in most of the cooked bacon, reserving some for topping.
- Assemble Casserole: Transfer the cabbage mixture to the prepared baking dish. Evenly sprinkle the remaining shredded cheddar cheese and bacon over the top to create a golden crust when baked.
- Bake: Bake the casserole uncovered for 35 to 40 minutes until it is bubbly and the top is lightly golden brown, indicating it is cooked through and ready to enjoy.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving to allow flavors to meld and prevent burns.
Notes
- For a lighter version, substitute half-and-half for the heavy cream or use reduced-fat cream cheese.
- Adding paprika is optional but adds a subtle smoky flavor and appealing color.
- You can swap cheddar cheese with other cheeses like Gruyère or Monterey Jack for different flavors.
- Make sure not to overcook the cabbage in the skillet; it should remain slightly firm before baking.
- This casserole stores well and can be refrigerated for up to 3 days; reheat thoroughly before serving.
