Description
This Creamy Cabbage Casserole with Bacon is a comforting and flavorful dish that combines tender sautéed cabbage with a rich and cheesy cream sauce, topped with crispy bacon. Perfect as a hearty side or a satisfying main, this casserole bakes to bubbly golden perfection in under an hour.
Ingredients
Scale
Meat and Dairy
- 6 slices bacon (chopped)
- 1 cup heavy cream
- 4 oz cream cheese (softened)
- 1½ cups shredded cheddar cheese
Vegetables and Aromatics
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 medium head green cabbage (chopped, about 6–7 cups)
Seasonings
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat the 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. Remove the bacon pieces and set them aside, leaving about 1 tablespoon of bacon grease in the skillet for added flavor.
- 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 but not browned.
- Cook Cabbage: Add the chopped cabbage to the skillet with the onions and garlic. Cook for 5–7 minutes, stirring occasionally, just until the cabbage is slightly softened but still retains some bite.
- Prepare Cream Sauce: In a large mixing 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 creamy.
- Combine Cabbage and Sauce: Add the slightly cooked cabbage mixture to the cream sauce in the bowl. Stir well to coat the cabbage evenly. Fold in most of the crispy bacon, reserving some for topping.
- Assemble Casserole: Transfer the combined mixture to the prepared baking dish. Evenly sprinkle the remaining shredded cheese and reserved bacon over the top for a deliciously cheesy and crispy finish.
- Bake: Place the casserole in the preheated oven and bake uncovered for 35–40 minutes, or until the casserole is bubbly, the cheese is melted, and the top is lightly golden brown.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5–10 minutes before serving to allow the flavors to meld and to make slicing easier.
Notes
- For a milder flavor, omit the paprika or substitute with smoked paprika for a smoky essence.
- To make this dish vegetarian, omit bacon and use smoked cheese or add smoked paprika to replicate smoky flavor.
- Use half-and-half or whole milk instead of heavy cream for a lighter casserole, but the texture will be less creamy.
- This casserole pairs wonderfully with roasted meats or can be served as a hearty standalone meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
