Description
This Creamy Cabbage Casserole with Bacon is a comforting and flavorful dish perfect for a hearty side or main course. Tender sautéed cabbage and onions are enveloped in a rich cream cheese and heavy cream sauce, layered with crispy bacon and melted cheddar cheese for a satisfying texture and taste. Baked to golden perfection, it’s a crowd-pleaser that’s simple to prepare and deliciously indulgent.
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)
Spices and Seasonings
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare for baking the casserole.
- Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until it’s crispy. Remove the bacon pieces and set aside, leaving about 1 tablespoon of bacon grease in the skillet for flavor.
- 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 until fragrant, enhancing the dish’s aroma.
- Cook the cabbage: Add the chopped cabbage to the skillet and cook for 5–7 minutes, stirring occasionally, just until it’s slightly softened but still has some bite. Avoid fully cooking it to maintain texture.
- Prepare the creamy sauce: In a large bowl, whisk together the heavy cream, softened cream cheese, half of the shredded cheddar cheese, salt, pepper, and optional paprika until smooth and creamy.
- Combine cabbage and sauce: Add the sautéed cabbage mixture to the creamy bowl and stir to coat evenly. Fold in most of the cooked bacon pieces, reserving some for topping.
- Assemble the casserole: Transfer the creamy cabbage and bacon mixture to the prepared baking dish. Evenly sprinkle the remaining shredded cheddar cheese and bacon pieces over the top.
- Bake the casserole: Place the baking dish in the 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 let it rest for 5–10 minutes before serving. This helps the flavors meld and makes it easier to portion.
Notes
- For a spicier kick, add a pinch of cayenne pepper along with the paprika.
- To make this dish lower in fat, substitute half-and-half for heavy cream and use reduced-fat cheddar cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- This casserole pairs well with roasted meats or can be served as a hearty vegetarian main by omitting bacon.
- Ensure the cream cheese is softened to facilitate easy mixing into the cream sauce.
