Ingredients
🛒 Ingredients You’ll Need
This baked cabbage masterpiece relies on humble, affordable ingredients—nothing fancy, just delicious.
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- 1 medium green cabbage, cored and thinly sliced (savoy works great too)
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- 6 strips of thick-cut bacon, chopped
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- 1 small onion, thinly sliced
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- 2 cloves garlic, minced
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- 1 ½ cups heavy cream (or half-and-half for a lighter touch)
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- 1 tsp Dijon mustard
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- 1 cup grated Gruyère or sharp cheddar
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- Salt and freshly ground black pepper
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- 1 tbsp butter (for greasing)
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- 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.
Instructions
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.
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).
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.
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.
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.
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.
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.
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).
- Prep Time: 20 minutes
- Cook Time: 40 minutes