Description
A rich and creamy casserole featuring savory bacon, earthy mushrooms, and tender cabbage baked to perfection. Perfect for a cozy weeknight dinner.
Ingredients
Scale
- 1 head green cabbage, chopped
- 8 slices bacon, diced
- 8 oz mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 2 tbsp drippings in the skillet.
- Add mushrooms and onion to the skillet; cook until mushrooms are golden and onions are translucent, about 5-7 minutes. Add garlic and cook 1 minute more.
- Add chopped cabbage to the skillet and cook, stirring occasionally, until wilted, about 5-8 minutes.
- In a small bowl, whisk together heavy cream, sour cream, chicken broth, salt, pepper, paprika, and nutmeg.
- Pour cream mixture over the cabbage mixture and stir to combine. Fold in half of the cooked bacon.
- Transfer everything to a greased 9×13-inch baking dish. Sprinkle shredded cheddar cheese and remaining bacon on top.
- Bake uncovered for 25-30 minutes, until bubbly and cheese is melted and lightly golden.
- Let rest 5 minutes before serving.
Notes
For a lighter version, substitute heavy cream with half-and-half and reduce cheese to 1/2 cup. Add red pepper flakes for a spicy kick.
Nutrition
- Calories: 420 kcal
- Sugar: 6 g
- Fat: 34 g
- Carbohydrates: 12 g
- Protein: 18 g