Name: Creamy Baked Cabbage with Crispy Bacon (Easy, Cheesy & Comforting)
Ingredients: 1 large head green cabbage (about 2 lbs / 900g), chopped into bite-sized pieces; 6 slices thick-cut bacon, chopped; 1 small onion, finely diced; 2 garlic cloves, minced; 1½ cups shredded sharp cheddar cheese; ½ cup sour cream; ¼ cup mayonnaise; ½ tsp salt; ¼ tsp black pepper; Optional: pinch of nutmeg, ½ tsp smoked paprika; Reserved crispy bacon; Extra shredded cheese (optional)

Ingredients

Scale

1 large head green cabbage (about 2 lbs / 900g), chopped into bite-sized pieces
6 slices thick-cut bacon, chopped
1 small onion, finely diced
2 garlic cloves, minced
1½ cups shredded sharp cheddar cheese
½ cup sour cream
¼ cup mayonnaise
½ tsp salt
¼ tsp black pepper
Optional: pinch of nutmeg, ½ tsp smoked paprika

For topping:

Reserved crispy bacon
Extra shredded cheese (optional)

Instructions

Prep: Preheat oven to 375°F (190°C). Lightly grease a 9×13″ baking dish.
Cook bacon: In a large skillet, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon; set aside. Reserve 1–2 tbsp drippings.
Sauté veggies: In same skillet, heat reserved drippings. Add cabbage and onion; cook 8–10 minutes until softened. Stir in garlic; cook 30 seconds.
Make filling: In a large bowl, combine cooked cabbage mixture, cheddar, sour cream, mayonnaise, salt, pepper, and optional spices. Mix well.
Assemble: Spread into baking dish. Top with reserved bacon (and extra cheese if using).
Bake 25–30 minutes, until bubbly and edges are lightly golden.
Rest 5 minutes before serving.

💡 Pro Tips:
– For extra richness, stir in ¼ cup cream cheese with the sour cream.
– Swap cheddar for Gruyère or Monterey Jack for a flavor twist.
– Make ahead: Assemble (unbaked) up to 1 day ahead; refrigerate and bake as directed.

Prep Time & Nutrition (per serving, serves 6):