I first made this creamy baked cabbage on a wet weeknight when I wanted something cozy, cheap, and hands-off — and it became a repeat side for family dinners. Tender cabbage braised briefly, folded into a rich cream-and-cheese sauce, then baked until bubbly and topped with crunchy bacon: simple comfort that scales up for guests or down for two. If you like make-ahead sides or want a low-effort way to use a whole head of cabbage, this is your new go-to. For a heartier meal idea that pairs well with warm, rustic mains, see this hearty chili recipe.
Why you’ll love this dish
This bake hits comforting textures and savory flavor in one pan. The cabbage keeps a little bite while soaking up the creamy sauce, and the bacon adds salt and crunch. It’s economical (one head of cabbage stretches a long way), quick to assemble, and forgiving — little mistakes like slightly overcooking the cabbage won’t ruin the dish.
“We served this for a holiday buffet and everyone asked for seconds — simple, rich, and exactly the kind of side that disappears fast.”
Reasons to try it:
- Weeknight-friendly: prep in 15–20 minutes, bake while you relax.
- Crowd-pleaser: mild cabbage flavor with a cheese-bacon finish kids and adults like.
- Flexible: swap cheeses or add herbs to match mains.
Step-by-step overview
You’ll crisp the bacon, use the finished drippings to sauté aromatics, wilt the cabbage slightly, fold in cream and cheese, then bake until golden. It’s a short sauté + short bake routine — nothing fussy, mostly hands-off once it’s in the oven.
What you’ll need
- 1 head of cabbage, chopped (about 6–8 cups shredded). Tip: remove the core and cut into 1–2″ pieces.
- 4 slices of bacon, chopped (use thick-cut for more chew).
- 1 cup heavy cream (substitute: half-and-half plus 2 tbsp butter for a lighter version).
- 1 cup grated cheese (cheddar works great; Gruyère or Monterey Jack are tasty too).
- 1 onion, diced (yellow or sweet).
- 2 cloves garlic, minced.
- Salt and pepper to taste.
- 1 tablespoon olive oil.
- 2 tablespoons butter.
Ingredient notes: If you want a vegetarian version, omit the bacon and add 1 tsp smoked paprika and sautéed mushrooms for depth. For a tangier finish, stir 2 tablespoons sour cream into the cream before baking.
How to prepare it
- Preheat the oven to 375°F (190°C). Butter or oil a 9×13″ baking dish (or a similar-sized ovenproof dish).
- In a medium skillet over medium heat, cook the chopped bacon until deeply crisp. Use a slotted spoon to remove bacon to a paper-towel-lined plate. Keep the hot drippings in the pan.
- Note: rendering the fat slowly gives better flavor than blasting the pan hot.
- Add the olive oil and butter to the bacon drippings. When the butter foams, add the diced onion and cook until translucent, about 4–5 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
- Add the chopped cabbage to the pan. Sauté, stirring occasionally, until the cabbage softens and starts to wilt but still has some body, about 5–7 minutes. Season with a pinch of salt and black pepper.
- Stir in the heavy cream and half of the grated cheese. Adjust seasoning. The mixture should be saucy but not soupy. If it’s very thick, add a splash of milk.
- Pour everything into the prepared baking dish, sprinkle the remaining cheese on top, then scatter the crispy bacon over the surface.
- Bake for 25–30 minutes, until the top is bubbly and edges are golden. If you want extra color, broil 1–2 minutes at the end — watch closely to avoid burning.
- Let rest 5 minutes before serving.
(For a low-carb accompaniment or to round out a meatless meal, try serving alongside a robust stew or casserole; see this chili recipe if you want a bolder pairing.)
Best ways to enjoy it
- Serve warm as a rich side with roast chicken, pork chops, or grilled sausages.
- For a cozy vegetarian plate: top with toasted nuts and a sprinkle of lemon zest.
- To make it a main, stir in cooked shredded chicken or cannellini beans before baking.
Plating tip: scoop the baked cabbage into a shallow bowl and garnish with extra crisp bacon and chopped parsley for color.
Storage and reheating tips
- Refrigerate leftovers within 2 hours in an airtight container. Keep up to 3–4 days.
- Reheat in a 350°F (175°C) oven for 10–15 minutes until hot; this restores the baked texture better than a microwave.
- To freeze: cool completely, transfer to a freezer-safe container, and freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Food safety note: reheat only once and discard if it develops an off smell or slimy texture.
Pro chef tips
- Save the bacon fat: using the rendered bacon fat to sauté the onions adds the best flavor. If you don’t want that much fat, drain half and keep the rest.
- Don’t overcook the cabbage in the pan — you want it slightly wilted so it finishes tender in the oven, not mushy.
- Use a flavorful cheese: sharp cheddar gives punch, while Gruyère adds nuttiness. Mix cheeses for balance.
- If your cabbage is very dense, slice thinner or cook an extra 2–3 minutes before baking.
- Want a shortcut? Use pre-shredded cabbage or coleslaw mix, but taste and adjust salt since pre-shredded often includes preservatives. Also, try a make-ahead strategy: assemble, cover, refrigerate, then bake when guests arrive. For another make-ahead dessert idea to round out a menu, see this creamy lemon lush.
Creative twists
- Smoky-maple: toss cooked cabbage with 1 tbsp maple syrup and 1 tsp smoked paprika before baking. Top with crispy pancetta instead of bacon.
- Italian style: swap cheddar for 1 cup shredded mozzarella and 1/4 cup grated Parmesan. Add 1 tsp dried oregano and a handful of chopped sun-dried tomatoes.
- Low-fat option: replace heavy cream with a mix of 3/4 cup Greek yogurt and 1/4 cup milk (temper the yogurt by whisking in a few spoonfuls of the hot cabbage mixture first so it doesn’t curdle).
- Make it keto: use full-fat cream, extra cheese, and keep bacon; serve as a low-carb side.
Common questions
Q: How long does prep and cook time take?
A: Active prep is 15–20 minutes (chopping cabbage and bacon, sautéing). Bake time is 25–30 minutes. Total about 45–55 minutes.
Q: Can I use green or savoy cabbage interchangeably?
A: Yes. Savoy is more tender and slightly sweeter; green is firmer and holds up better for a chunkier texture. Adjust sauté time slightly for denser heads.
Q: Is this freezer-friendly?
A: Yes — freeze cooled leftovers in airtight containers for up to 2 months. Thaw overnight and reheat in the oven.
Q: What if I don’t have heavy cream?
A: Use half-and-half plus 2 tablespoons melted butter for richer mouthfeel, or temper plain Greek yogurt into hot cabbage for a tangy, lower-fat option.
Q: How can I make this vegetarian?
A: Omit bacon. Add 1 tsp smoked paprika and sautéed mushrooms or smoked tofu for savory depth.
Conclusion
This creamy baked cabbage with crispy bacon is an easy, comforting side that works for weeknights and holiday spreads alike. If you want a similar cabbage-and-bacon idea with a slightly different technique, check out Twice-Cooked Cabbage with Sour Cream and Bacon – Kalyn’s for inspiration.
Creamy Baked Cabbage
Ingredients
Method
- Preheat the oven to 375°F (190°C). Butter or oil a 9×13" baking dish.
- In a medium skillet over medium heat, cook the chopped bacon until deeply crisp. Remove bacon to a paper-towel-lined plate, keeping the hot drippings in the pan.
- Add the olive oil and butter to the bacon drippings. When the butter foams, add the diced onion and cook until translucent, about 4–5 minutes.
- Stir in the minced garlic and cook 30–45 seconds until fragrant.
- Add the chopped cabbage to the pan. Sauté, stirring occasionally, until the cabbage softens and starts to wilt but still has some body, about 5–7 minutes. Season with salt and black pepper.
- Stir in the heavy cream and half of the grated cheese. Adjust seasoning; the mixture should be saucy but not soupy.
- Pour everything into the prepared baking dish, sprinkle the remaining cheese on top, then scatter the crispy bacon over the surface.
- Bake for 25–30 minutes, until the top is bubbly and edges are golden. Broil 1–2 minutes at the end for extra color if desired.
- Let rest for 5 minutes before serving.