Description
Elegant and comforting, these creamy baked cabbage rondelles are layered with caramelized onions, crispy bacon, and melted cheese. A perfect side dish or vegetarian main.
Ingredients
Scale
- 1 head green cabbage
- 4 slices bacon, chopped
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1 cup shredded Gruyère or Swiss cheese
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the whole cabbage and cook for 5-7 minutes, until slightly softened. Drain and let cool until easy to handle.
- While cabbage is cooling, cook bacon in a skillet over medium heat until crisp. Remove with a slotted spoon, leaving about 2 tablespoons of bacon fat in the skillet.
- Add onions to the bacon fat and cook over low heat, stirring occasionally, for 15-20 minutes until onions are caramelized and golden. Add garlic and cook for 1 more minute.
- Pour in the cream and broth, scraping up any browned bits. Add thyme, nutmeg, salt, and pepper. Simmer for 5 minutes until the sauce has slightly thickened.
- Slice the cabbage into 1-inch thick rounds. Arrange the cabbage rounds in the prepared baking dish, slightly overlapping.
- Scatter the caramelized onion mixture over the cabbage. Sprinkle with bacon, then both cheeses.
- Pour any remaining sauce over the top.
- Bake for 25-30 minutes, until the top is golden and bubbly.
- Serve hot, garnished with fresh thyme if desired.
Notes
For a vegetarian version, omit the bacon and use butter or olive oil for sautéing the onions. You can also add a pinch of red pepper flakes for a little heat.
Nutrition
- Calories: 380 kcal
- Sugar: 7 g
- Fat: 30 g
- Carbohydrates: 15 g
- Protein: 14 g