Description
This Creamy Cabbage Casserole with Bacon is a hearty, comforting dish perfect for a family dinner. Featuring tender sautéed cabbage mixed with rich cream, cream cheese, and sharp cheddar, enhanced by crispy bacon bits and savory onions, it delivers a delightful blend of textures and flavors. Baked to golden perfection, this casserole is both simple to make and deeply satisfying.
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
Spices
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
Instructions
- Preheat 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 crispy. Once done, remove the bacon, leaving about 1 tablespoon of bacon grease in the skillet to add flavor to the vegetables.
- Sauté Onion and Garlic: Add the diced onion to the skillet and sauté for 3–4 minutes until softened. Then stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Cook Cabbage: Add the chopped cabbage to the skillet and cook for 5–7 minutes, stirring occasionally. The goal is to soften the cabbage slightly without fully cooking it, allowing it to finish cooking in the oven.
- Mix Cream Base: 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 creamy.
- Combine Ingredients: Add the sautéed cabbage mixture to the cream base and gently stir to coat the cabbage evenly. Then fold in the majority of the cooked bacon, reserving some for topping.
- Assemble Casserole: Transfer the combined mixture to the prepared baking dish. Sprinkle the remaining shredded cheddar cheese and reserved bacon evenly over the top to create a delicious, cheesy crust with crispy bacon accents.
- Bake: Place the casserole in the preheated oven and bake uncovered for 35–40 minutes, or until the casserole is bubbly and the top is lightly golden brown.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for 5–10 minutes before serving. This helps the casserole set and makes serving easier.
Notes
- For a spicier kick, add a pinch of cayenne pepper or chili flakes to the cream mixture.
- You can substitute cream cheese with Greek yogurt for a lighter version, though the texture will be less creamy.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- For a vegetarian option, omit the bacon and use smoked paprika for a smoky flavor.
- Make sure not to overcook the cabbage in the skillet, as it will continue to cook in the oven and you want it to retain some texture.
