Ingredients
Scale
- 1 large head green cabbage (about 2 lbs / 900g), chopped
- 6 slices bacon, chopped (optional, omit for vegetarian)
- 1 small onion, 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, ¼ cup heavy cream for extra richness
Topping options (choose one):
- Extra shredded cheese
- Crispy bacon bits
- Buttered panko or crushed pork rinds (for crunch)
Instructions
- Prep: Preheat oven to 375°F (190°C). Lightly grease a 9×13″ baking dish.
- Cook cabbage: In a large pot or Dutch oven, bring 1–2 inches of water to a boil. Add cabbage; simmer 5–7 minutes until slightly tender but still crisp. Drain well and pat dry (or sauté in a skillet with oil if preferred).
- Cook bacon (if using): In a skillet, cook bacon until crispy. Remove and set aside. Reserve 1–2 tbsp drippings.
- Sauté aromatics: In same skillet, heat drippings (or 1 tbsp oil). Add onion; cook 4–5 min until soft. Stir in garlic; cook 30 sec.
- Make filling: In a large bowl, combine cooked cabbage, onion mixture, cheddar, sour cream, mayonnaise, salt, pepper, and optional seasonings. Mix well.
- Assemble: Spread into baking dish. Top with reserved bacon, extra cheese, or your chosen topping.
- Bake 25–30 minutes, until bubbly and lightly golden on top.
- Rest 5 minutes before serving.
💡 Pro Tips:
– For extra creaminess, stir in 2 oz softened cream cheese with the sour cream.
– Swap cheddar for Gruyère, Monterey Jack, or a Mexican blend.
– Make ahead: Assemble (unbaked) up to 1 day ahead; refrigerate and bake as directed.
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Servings: 6 | Calories: 240 | Net Carbs: 10g | Fats: 18g | Protein: 10g
Servings: 6 | Calories: 240 | Net Carbs: 10g | Fats: 18g | Protein: 10g