Ingredients
Scale
- 6 slices of bacon, chopped
- 1 small head of white cabbage, chopped (about 4 cups)
- 1 medium onion, thinly sliced
- 2 cups heavy cream
- 1 cup shredded Gruyère cheese (or you can substitute with cheddar)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the chopped bacon until it’s crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the drippings in the pan.
- Add the sliced onion to the skillet and sauté in the bacon fat until translucent, about 3-4 minutes.
- Stir in the chopped cabbage and cook until it’s tender, about 8-10 minutes. Season with salt, pepper, and garlic powder.
- In a large bowl, mix the sautéed cabbage and onion with the crispy bacon and heavy cream. Stir in the shredded Gruyère cheese until well combined.
- Transfer the mixture to a greased baking dish. If you like a little crunch, sprinkle the breadcrumbs on top.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving—this will help it set up nicely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International