Can I make this Creamy Baked Cabbage dish ahead of time?

Yes, you can prepare the cabbage mixture (without the final cheese and bacon topping) ahead of time and store it in the refrigerator for up to 24 hours. Add the toppings and bake just before serving for the best texture and freshness.

What kind of bacon is best for this recipe?

Thick-cut bacon works wonderfully as it crisps up nicely and provides a great textural contrast to the creamy cabbage. However, any standard bacon you prefer will also work well.

Can I add other vegetables to this baked cabbage recipe?

Absolutely! You could add thinly sliced onions, bell peppers, or even some sliced mushrooms for extra flavor and nutrients. Sautu00e9 them briefly with the main onion and garlic before adding to the sauce.

How do I store leftovers and reheat Creamy Baked Cabbage?

Store any leftover creamy baked cabbage in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave or in an oven preheated to 300u00b0F (150u00b0C) until heated through.

Creamy Baked Cabbage with Crispy Bacon: The Ultimate Comfort Food Side Dish

Name: Creamy Baked Cabbage with Crispy Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large head green cabbage (about 2.5-3 lbs), cored and chopped; 8 slices thick-cut bacon, cooked and crumbled; 2 tablespoons unsalted butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 2 cups milk (whole or 2%); 1/2 cup heavy cream; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup shredded sharp cheddar cheese, divided; 1/2 cup grated Parmesan cheese; 2 tablespoons fresh parsley, chopped (for garnish)

Description

A comforting side dish featuring tender baked cabbage enveloped in a rich, cheesy cream sauce and topped with perfectly crispy bacon bits.

Ingredients

Scale

1 large head green cabbage (about 2.5-3 lbs), cored and chopped
8 slices thick-cut bacon, cooked and crumbled
2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups milk (whole or 2%)
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded sharp cheddar cheese, divided
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Step 2: Bring a large pot of salted water to a boil. Add the chopped cabbage and cook for 5-7 minutes, until tender-crisp. Drain well and set aside.
Step 3: In a large skillet or Dutch oven, melt butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Step 4: Stir in the flour and cook for 1 minute, stirring constantly, to create a roux.
Step 5: Gradually whisk in the milk and heavy cream. Continue whisking until the sauce thickens and is smooth, about 3-5 minutes. Season with salt and pepper.
Step 6: Remove the skillet from heat and stir in 3/4 cup of the cheddar cheese and all of the Parmesan cheese until melted and smooth.
Step 7: Add the drained cabbage to the cheese sauce and stir gently to coat evenly.
Step 8: Pour the cabbage mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup cheddar cheese over the top, followed by the crumbled crispy bacon.
Step 9: Bake for 25-30 minutes, or until bubbly and golden brown on top.
Step 10: Garnish with fresh parsley before serving hot.

Notes

For an extra kick, add a pinch of red pepper flakes to the cheese sauce. You can also broil for the last 2-3 minutes to get an even crispier, golden-brown cheese topping.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 7g
Sodium: 450mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 15g
Cholesterol: 80mg