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This creamy cabbage casserole with bacon combines tender cabbage, smoky bacon, and a rich cheese sauce to create a dish that feels like a warm hug on a plate. It is straightforward to prepare and perfect for comforting weeknight dinners or festive gatherings, turning humble ingredients into something truly special.
I first made this casserole for a family dinner on a chilly autumn evening and everyone asked for seconds. Now it’s a go to whenever I want something filling and satisfying without fuss.
Ingredients
- Bacon: six slices chopped provides smoky flavor and crisp texture choose thickcut for better bite
- Onion: one medium diced adds sweetness and depth look for fresh firm onions without soft spots
- Garlic: three cloves minced brings aromatic warmth fresh garlic is best for vibrant taste
- Green cabbage: one medium head chopped offers tender bite and subtle earthiness look for bright green tightly packed leaves
- Heavy cream: one cup creates the creamy base that envelops the cabbage in richness opt for full fat for best results
- Cream cheese: four ounces softened adds smoothness and tang room temperature makes mixing easier
- Cheddar cheese: one and a half cups shredded contributes sharpness and gooey melt use good quality aged cheddar
- Salt: half teaspoon balances the flavors use sea salt or kosher salt if possible
- Black pepper: half teaspoon freshly ground provides mild heat and enhances the other ingredients
- Paprika: quarter teaspoon optional adds subtle smoky color sweet or smoked paprika works well here
Instructions
- Saisir le bacon:
- Cook the chopped bacon in a large skillet over medium heat until golden and crispy. This step renders fat that will deepen the flavor of the dish
- Faire revenir l’oignon et l’ail:
- Add diced onion to the skillet and cook for three to four minutes until soft but not browned. Stir in minced garlic and cook for thirty seconds until fragrant, this builds a savory base
- Cuire le chou:
- Add chopped cabbage to the skillet and cook for five to seven minutes, stirring gently so it softens slightly but retains structure and a bit of crunch
- Préparer la sauce crémeuse:
- In a large bowl whisk together heavy cream, softened cream cheese, half of the shredded cheddar, salt, pepper, and paprika until smooth and creamy
- Mélanger le chou à la sauce:
- Add the cabbage mixture to the bowl and gently fold to coat all pieces evenly with the creamy mixture. Fold in most of the cooked bacon for flavor throughout
- Assembler le gratin:
- Transfer everything to a lightly greased 9 by 13 inch baking dish. Sprinkle the remaining cheese and bacon on top to create a golden crust when baked
- Cuire au four:
- Bake uncovered in a preheated oven at 190 degrees Celsius for thirtyfive to forty minutes until bubbling and golden brown on top
- Repos avant service:
- Remove the casserole from the oven and let it rest for five to ten minutes to let the flavors settle and the dish firm up for easier serving
Cabbage is a humble ingredient that becomes extraordinary when wrapped in this creamy sauce and baked to golden. One memorable winter, my family gathered around this casserole warming us through a fierce storm. It truly feels like a dish that brings people together and nourishes the soul.
Storage tips
Store leftovers covered in the refrigerator and consume within three days for best flavor and texture. Reheat gently in the oven at low temperature to maintain creaminess without separating
Ingredient substitutions
Swap cheddar with Gruyère or Comté for a nuttier cheese flavor popular in France. Use crème fraîche instead of heavy cream for a slightly tangier sauce. Turkey bacon works as a leaner option but will alter the smokiness
Serving suggestions
Serve with a crisp green salad dressed with vinaigrette to balance richness. A baguette or crusty country bread is perfect for sopping up the luscious sauce. This casserole stands well alongside roasted meats or grilled sausages
Enjoy this comforting cabbage casserole warm from the oven. It makes a hearty family meal or a flavorful side for special occasions.
Common Recipe Questions
- → Quel type de chou utiliser pour ce plat ?
Un chou vert frais, coupé en morceaux, est idéal pour garder une texture tendre après cuisson.
- → Peut-on remplacer le bacon par une autre viande ?
Oui, du jambon fumé ou des lardons peuvent être utilisés pour conserver le goût fumé et la texture croustillante.
- → Comment obtenir une sauce bien onctueuse ?
En mélangeant crème épaisse, fromage à la crème et cheddar râpé, la sauce devient riche et lisse.
- → Puis-je préparer ce gratin à l’avance ?
Absolument, vous pouvez assembler le plat puis le cuire juste avant de servir ou le réchauffer doucement au four.
- → Quelle température pour la cuisson au four ?
La cuisson se fait à 190°C (375°F) pendant environ 35 à 40 minutes, jusqu’à ce que le dessus soit doré et bouillonnant.