Bacon and White Cabbage Gratin

This Bacon and White Cabbage Gratin transforms humble cabbage into an irresistible side dish that's both rustic and elegant. The magic begins when wedges of white cabbage develop a beautiful char in bacon drippings, creating caramelized edges with deep flavor. Bathed in velvety cream and topped with smoky bacon pieces and nutty Gruyere cheese, the cabbage bakes until tender at the center while maintaining those delicious crispy bits at the edges. The combination of textures—from the silky cream sauce to the tender-crisp cabbage to the crunchy bacon—creates a symphony of sensation with every bite. This is comfort food elevated to new heights, proving that simple ingredients can create something truly special when treated with care.

I first created this gratin on a chilly fall evening when I was craving something comforting but didn't want the usual potato-based side. With just a head of cabbage and some bacon in the refrigerator, I decided to try a new approach. The moment I sliced into that first wedge—revealing the tender layers of cabbage enclosed in a bubbling cream sauce with pockets of bacon—I knew I'd stumbled onto something special. My husband, who typically views cabbage with suspicion, went back for seconds and then declared it should be in our regular rotation. Now it's my go-to impressive side dish that consistently earns compliments despite its simple preparation.

Key Ingredients

• Maplewood smoked bacon: The smoky, slightly sweet flavor infuses the entire dish; the rendered fat becomes the cooking medium for the cabbage
• White cabbage: Develops nutty, sweet notes as it chars and roasts; its slight bitterness balances the rich cream and cheese
• Heavy cream: Creates the luxurious sauce that binds everything together; thickens naturally as it bakes
• Gruyere cheese: Its nutty, complex flavor perfectly complements the cabbage; melts beautifully for that classic gratin texture
• Fresh thyme: Adds an herbaceous brightness that cuts through the richness; its subtle lemony notes wake up the dish
• Salt and pepper: Used sparingly to enhance the natural flavors, as the bacon and cheese already provide ample seasoning

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Detailed Cooking Instructions

Step 1:

Begin by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving the perfect balance of tender cabbage and caramelized edges on your gratin.

Step 2:

Prepare your ingredients before starting to cook. Cut 6-8 slices of thick-cut maplewood smoked bacon into bite-sized pieces about ½-inch wide. A good quality bacon makes a significant difference here, as its flavor infuses the entire dish.

Step 3:

Take a medium head of white cabbage and remove any damaged outer leaves. Cut it through the core into 6-8 wedges, depending on the size of your cabbage. Keep the core intact on each wedge as it will help hold the pieces together during cooking.

Step 4:

Heat a large cast-iron skillet over medium heat. Once hot, add the bacon pieces and cook until the fat has rendered and the bacon is just beginning to crisp, but not fully crispy, about 5-7 minutes. The bacon will continue cooking in the oven, so you don't want it too done at this stage.

Step 5:

Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet. This flavorful fat will be used to sear the cabbage, imparting a delicious smoky flavor to every bite.

Step 6:

Increase the heat to medium-high and allow the bacon fat to become hot again. Carefully place the cabbage wedges cut-side down in the skillet. If all the wedges don't fit at once, work in batches rather than overcrowding.

Step 7:

Sear the cabbage on the first cut side for about 4-5 minutes, or until it develops a nice golden-brown char. Using tongs, carefully flip each wedge to sear the second cut side for another 4-5 minutes. The goal is to achieve caramelization on both cut surfaces while leaving the cabbage still somewhat firm in the center.

Step 8:

If working in batches, return all charred cabbage to the skillet, arranging the wedges in a single layer as much as possible. Turn the heat down to medium-low at this point.

Step 9:

Pour 1 cup of heavy cream evenly over the cabbage wedges. The cream should pool around the cabbage rather than completely submerge it. Season with approximately ½ teaspoon salt and ¼ teaspoon freshly ground black pepper, adjusting according to your taste preferences. Remember that both the bacon and cheese contribute saltiness.

Step 10:

Scatter the reserved bacon pieces evenly over the cabbage and cream mixture. Then sprinkle with 1 tablespoon of fresh thyme leaves, distributing them evenly throughout the dish.

Step 11:

Finish by sprinkling 1 cup of freshly grated Gruyere cheese over the entire surface. The cheese should form a light blanket over the cabbage and bacon, melting into the cream during baking to create that irresistible gratin texture.

Step 12:

Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes, or until the cream is bubbling vigorously around the edges, the cheese has melted and begun to brown in spots, and the cabbage is tender when pierced with a fork.

Step 13:

Remove from the oven and let the gratin rest for about 5 minutes before serving. This brief rest allows the cream sauce to set slightly and makes it easier to serve intact cabbage wedges.

Step 14:

Garnish with additional fresh thyme leaves if desired, and serve directly from the cast iron skillet for a rustic presentation that keeps the gratin hot longer.

The Art of Charring Cabbage

The true secret to elevating this gratin from good to exceptional lies in properly charring the cabbage. This step might seem simple, but it creates layers of flavor through caramelization that transform the cabbage from merely a vehicle for cream and cheese into an essential flavor component. The key is patience – resist the urge to move the cabbage wedges too frequently while they're searing. Allow them to develop deep golden-brown (even slightly blackened) edges on each cut side. This caramelization not only adds visual appeal but also creates a complex, slightly sweet flavor that balances the richness of the cream and cheese. I've found that using bacon drippings rather than neutral oil for this charring process adds an additional layer of smoky flavor that permeates the entire cabbage wedge. If your skillet isn't large enough to char all the cabbage at once, work in batches rather than overcrowding – crowded cabbage will steam rather than sear, and you'll miss out on that crucial flavor development.

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Perfect Pairings for Your Gratin

This Bacon and White Cabbage Gratin pairs beautifully with a variety of main dishes, making it a versatile addition to your cooking repertoire. For a classic comfort food meal, serve it alongside a simple roast chicken or pork tenderloin, allowing the gratin to be the star with its complex flavors. The dish also complements grilled or broiled fish surprisingly well – the richness of the gratin balances the lighter protein, while the slight acidity from the Gruyere cuts through fatty fish like salmon. For a vegetarian meal, serve larger portions of the gratin with a simple green salad dressed with a bright vinaigrette. During the colder months, I love pairing this with hearty sausages or a simple steak for the ultimate comfort food experience. The key is to let the gratin shine by keeping the main relatively simple and free from competing creamy sauces.

Make-Ahead and Storage Tips

One of the many virtues of this recipe is its flexibility for entertaining or meal planning. Several components can be prepared ahead of time, making your final cooking process effortless. The bacon can be cooked up to two days in advance and stored in an airtight container in the refrigerator. The cabbage can be charred earlier in the day, then left to cool in the cast iron skillet, covered, and refrigerated until you're ready to assemble and bake. Just be sure to let the skillet come to room temperature before adding the cream and remaining ingredients to ensure even cooking. For storage, leftovers keep remarkably well for up to three days in the refrigerator. While you can microwave gently to reheat, I prefer reheating covered in a 325°F oven until just warmed through – this preserves the textural contrast between the tender cabbage and the crispy edges far better than microwave reheating.

I discovered by happy accident that sprinkling a teaspoon of caraway seeds over the cabbage just before adding the cream creates an incredible depth of flavor that enhances the natural affinity between cabbage and caraway. One evening when making this recipe, I spotted the jar of caraway seeds I usually reserve for rye bread and decided to experiment. The subtle anise notes complemented the sweet caramelized cabbage so perfectly that it's now my "secret ingredient" that always has guests trying to identify that mysterious something extra!

This Bacon and White Cabbage Gratin has become my signature winter side dish – the one friends request when they visit and the recipe most frequently shared from my kitchen. There's something deeply satisfying about transforming a humble, often overlooked vegetable into something so crave-worthy that people forget they're eating cabbage. The combination of smoky bacon, nutty cheese, and caramelized cabbage creates a dish that feels simultaneously rustic and sophisticated – perfect for everything from weeknight dinners to holiday feasts. In a world where vegetable sides are often an afterthought, this gratin proves that with a little care and creativity, even the simplest ingredients can become the highlight of the meal.

Frequently Asked Questions

→ What type of cabbage works best for this recipe?

Regular white cabbage or green cabbage works perfectly in this recipe. Make sure to cut it into evenly sized wedges, keeping the core intact so they hold their shape during cooking.

→ Can I substitute the Gruyere cheese?

Yes, if you can't find Gruyere, you can substitute with other good melting cheeses like Swiss, Emmental, Fontina, or even a mix of cheddar and Parmesan. Each will provide a slightly different flavor profile.

→ Can I prepare this dish in advance?

You can char the cabbage and cook the bacon ahead of time, but for best results, add the cream and cheese just before baking. The dish is at its most delicious when freshly baked with the cream bubbling and the cheese melted.

→ What main dishes pair well with this cabbage gratin?

This rich side dish pairs beautifully with simple roasted meats like chicken, pork tenderloin, or a prime rib. It also works well alongside a hearty roast or grilled steak for a special dinner.

→ Can I make this dish lighter?

To make a lighter version, you could use half-and-half instead of heavy cream, reduce the amount of cheese, and use turkey bacon. However, this is intended as an indulgent side dish, so the richness is part of its appeal.