Easy Cabbage and Bacon Gratin Recipe – Baked Cabbage Casserole

This cheesy cabbage and bacon gratin is an easy baked casserole recipe—creamy, crispy, and perfect as a comforting side or low-carb main dish.

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Ever had one of those nights when your fridge whispers, “There’s half a cabbage and a few strips of bacon in here—good luck”? Well, friend, meet the answer to that oddly specific culinary riddle:

Comfort food without the carbs,

Cabbage and Bacon Gratin. It's comfort food without the carbs, a cabbage casserole that wears a crispy golden crown, and a dish that somehow feels indulgent while secretly being full of fiber and brassica goodness.

The bacon sizzles, the cabbage softens into sweet, caramelized layers

Let me set the scene: the bacon sizzles, the cabbage softens into sweet, caramelized layers, and then—oh yes—we drown it in a creamy, cheesy sauce and bake it until bubbly and bronzed. You know the corner piece with the extra crispy edge? That one's mine. But I’ll share the recipe. 😉

🕒 Prep Time: 20 minutes
🔥 Cook Time: 40 minutes
⏱️ Total Time: 1 hour
🍽️ Servings: 6 servings (as a side dish) or 4 generous mains

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🛒 Ingredients You’ll Need

This baked cabbage masterpiece relies on humble, affordable ingredients—nothing fancy, just delicious.

• 1 medium green cabbage, cored and thinly sliced (savoy works great too)
• 6 strips of thick-cut bacon, chopped
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 ½ cups heavy cream (or half-and-half for a lighter touch)
• 1 teaspoon Dijon mustard
• 1 cup grated Gruyère or sharp cheddar
• Salt and freshly ground black pepper
• 1 tablespoon butter (for greasing)
• Optional: ½ cup breadcrumbs or crushed Ritz crackers for a crispy top

📝 This is a cooked cabbage recipe that doubles as a cabbage side dish or a full-blown cabbage dinner recipe. Low-carb? Check. Comforting? Double check. Cabbage casserole goals met.

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🔥 Step-by-Step: How to Make Cabbage and Bacon Gratin (Detailed Instructions)

1. Preheat the Oven and Prep the Dish

Preheat your oven to 375°F (190°C).
Grab a 9x13-inch baking dish (glass or ceramic works best) and generously grease it with 1 tablespoon of butter. Make sure to coat the bottom and sides well to prevent sticking.

2. Cook the Bacon

Place a large skillet or sauté pan over medium heat. Add the 6 chopped strips of thick-cut bacon and cook, stirring occasionally, until the fat renders and the bacon turns golden and crispy—about 8 minutes.
Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Leave about 1 tablespoon of bacon grease in the pan and discard the rest (or save it if you're feeling Southern).

3. Sauté the Onion and Garlic

In the same pan with the bacon grease, add the thinly sliced onion. Cook over medium heat for 3–4 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the 2 minced garlic cloves, and cook for 30–60 seconds, just until fragrant—don’t let it burn.

4. Wilt the Cabbage

Add the thinly sliced green cabbage to the pan. Season with a big pinch of salt and a little black pepper.
Cook for 8–10 minutes, stirring often, until the cabbage has softened significantly and is starting to brown in spots.
👉 Tip: Browning = flavor! If the cabbage releases water, keep cooking until most of the moisture evaporates.

5. Add the Cream and Mustard

Pour in 1½ cups of heavy cream (or half-and-half for a lighter version) and stir in 1 teaspoon of Dijon mustard.
Mix well to coat the cabbage evenly, and let the mixture simmer gently for 2–3 minutes, just until slightly thickened.
Taste and season with additional salt and pepper if needed.

6. Assemble the Gratin

Transfer the creamy cabbage mixture to your buttered baking dish, spreading it out evenly with a spatula.
Sprinkle the reserved crispy bacon over the top.
Add 1 cup of shredded Gruyère or sharp cheddar cheese. For extra gooey vibes, stir half the cheese into the cabbage before topping.
(Optional) Sprinkle ½ cup of breadcrumbs or crushed Ritz crackers over the top for a golden, crispy finish.

7. Bake Until Golden and Bubbly

Place the baking dish on the middle rack of your oven and bake uncovered for 25–30 minutes, or until the top is bubbling and golden brown.
You’re looking for melty cheese edges and a crisp topping.

8. Cool Slightly, Then Serve

Remove the gratin from the oven and let it rest for at least 10 minutes before serving. This helps the sauce thicken up and prevents molten cheese lava burns (we've all been there).

💡 Pro Tip: Overcrowding your pan can lead to soggy cabbage instead of that sweet, browned flavor. Cook in batches if needed!

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🔧 Essential Utensils & Tools for Cabbage and Bacon Gratin

🍳 Stovetop & Prep Tools

• Large skillet or sauté pan – for cooking the bacon, onions, garlic, and slightly wilting the cabbage.
• Cutting board – for slicing cabbage, onion, and chopping bacon.
• Chef’s knife – sharp enough to cut through cabbage and dice bacon cleanly.
• Garlic press or microplane (optional) – for quickly mincing garlic.
• Mixing bowl – to combine cream, mustard, and seasonings (or to toss cabbage with sauce before baking).

🥘 Baking & Assembly Tools

• 8x8 or 9x13 baking dish – depending on how thick you want your gratin; ceramic or glass works best.
• Measuring cups & spoons – for cream, mustard, and seasonings.
• Grater – for shredding Gruyère or cheddar.
• Spatula or wooden spoon – for stirring the skillet ingredients and spreading the mixture in the dish.

🔥 Finishing Tools

• Aluminum foil – to cover the gratin while it bakes (removing it near the end for a crispy top).
• Oven mitts – because safety is sexy.
• Small bowl + fork – for tossing breadcrumbs with melted butter, if using a topping.

🧩 Variations & Customizations

• Gluten-Free: Skip the breadcrumbs or use GF crackers for the topping.
• Low-Carb / Keto Cabbage Casserole: Stick to cream, cheese, and cabbage—no topping needed!
• Vegetarian: Sub the bacon with smoked paprika and sautéed mushrooms.
• Extra Veggies: Add spinach, kale, or roasted cauliflower.
• Cheese Swap: Mozzarella, Swiss, or even a sharp blue cheese for a funky twist.

🥬 Bonus: Want to go fancy? Use savoy cabbage for a more delicate bite. Or try baked cabbage steaks as a single-serve option!

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🍽️ Serving Suggestions

This dish is ridiculously versatile. Serve it as:

• A hearty cabbage side dish for roast chicken or pork.
• A cozy weeknight main with a side salad and crusty bread.
• A brunch table hero with poached eggs on top.
• Or, my personal favorite: cold from the fridge, standing in pajamas at midnight.

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🧠 FAQs & Troubleshooting

Can I make this ahead?

Yes! Assemble the whole thing, cover, and refrigerate. Just add 5–10 extra minutes to the bake time if it's cold.

Can I freeze cabbage gratin?

Totally. Let it cool completely, wrap it well, and freeze for up to 2 months. Reheat from thawed at 350°F.

It turned out watery—help?

Make sure to cook the cabbage down properly and drain any excess moisture before adding cream.

What cabbage works best?

Regular green cabbage or savoy cabbage. Avoid red cabbage unless you’re going for a purple lava aesthetic.

Other Cabbage recipes to enjoy

 Italian Cabbage Soup >  is different – it's flavorful and hearty, with a delicious tomato broth
Asian cabbage salad >  filled with fresh vegetables and tossed in a warm, spicy peanut dressing.

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