Description
This Creamy Cabbage Casserole with Bacon combines tender sautéed cabbage with crispy bacon and a rich, cheesy cream sauce, baked to bubbly golden perfection. It’s a comforting and flavorful side dish or light main that’s perfect for family dinners or holiday gatherings.
Ingredients
Scale
Meat & Vegetables
- 6 slices bacon, chopped
- 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
Spices
- 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.
- Cook bacon: In a large skillet over medium heat, cook the chopped bacon until it becomes crispy. Remove the bacon from the pan and set it aside, leaving about 1 tablespoon of bacon grease in the skillet.
- Sauté onion and garlic: Add the diced onion to the skillet and cook for 3–4 minutes until softened. Stir in the minced garlic and cook another 30 seconds until fragrant, taking care not to burn it.
- Cook cabbage: Add the chopped cabbage to the skillet and cook for 5–7 minutes, stirring occasionally. The cabbage should become slightly softened but still retain some crispness.
- 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 the mixture is smooth and well combined.
- Combine cabbage and sauce: Add the sautéed cabbage mixture into the cream sauce bowl and stir well to evenly coat the cabbage. 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 cheddar cheese and reserved bacon pieces evenly over the top.
- Bake: Place the casserole in the preheated oven and bake uncovered for 35–40 minutes until the casserole is bubbly and the cheese topping turns lightly golden brown.
- Rest and serve: Remove the casserole from the oven and allow it to rest for 5–10 minutes before serving to let the flavors meld and the casserole set.
Notes
- For a smokier flavor, try using smoked cheddar or adding smoked paprika.
- If you prefer a lower fat version, substitute half-and-half for heavy cream and reduce the cheese slightly.
- This casserole reheats well and can be stored in the fridge for up to 3 days.
- To make it vegetarian, omit the bacon and use olive oil or butter for sautéing.
- Make sure not to overcook the cabbage during sautéing so it retains some texture after baking.
