Creamy Baked Cabbage with Crispy Bacon
A warm, simple comfort dish that combines seared cabbage, a silky cream sauce, melted Gruyère, and crispy bacon, perfect for a light main or side dish.
Ingredients
Main Base
- 1 medium head cabbage, cut into 4 thick wedges
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Creamy Sauce
- ¾ cup heavy cream
- ¾ cup grated Gruyère cheese
- ½ teaspoon fresh thyme leaves
Topping
- 4 ounces smoked bacon, chopped
- 1 teaspoon butter (optional, for extra richness)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Lightly grease a cast-iron skillet or baking dish and set aside.
- Cook the chopped bacon in a skillet over medium heat until the fat renders and the pieces turn lightly crisp. Remove the bacon and set it aside, keeping about 1 teaspoon of bacon drippings in the pan.
- Place the cabbage wedges into the hot skillet with the remaining bacon drippings. Cook for 4-5 minutes on each side until the edges are golden brown and slightly charred.
Assembly and Baking
- Pour the heavy cream evenly over the seared cabbage. Season with salt and pepper. Scatter the crispy bacon pieces over the top, sprinkle with fresh thyme, and add a layer of grated Gruyère cheese.
- Transfer the skillet or baking dish to the preheated oven. Bake uncovered for 18-20 minutes, or until the cabbage is tender, the cream has thickened, and the cheese is melted and bubbling around the edges.
- Let the dish rest for 2-3 minutes after baking so the sauce firms up a bit. Spoon some sauce over the wedges and serve hot.
Notes
Store leftovers in an airtight container in the fridge. Use within 3-4 days for best taste. Reheat in the oven at 350°F (175°C) until warm or gently on the stove in a covered pan to keep the sauce smooth.