Bacon & White Cabbage Gratin

 

One of my favorite vegetables is cabbage. I can enjoy it in any way, shape or form. I love it raw in salads such as coleslaw. I love it fried in butter and tossed with noodles. I love it steamed and cooked in a cream sauce.  I adore it in a gratin. I just love it full-stop.

This recipe today is for an oven braised cabbage that is charred in a skillet and then braised simply in cream, with a bit of cheese and crispy bacon on top. Such simple ingredients and yet so delicious when put together in this way.

 

I have downsized the original recipe to make only two to three servings, but again, you can simply double everything to serve more people. This is a dish that melts in the mouth.  You get meltingly tender, braised cabbage in a rich and creamy sauce which has been flavored by the bacon drippings and some of the juices from the cabbage.

It is topped with melted cheddar cheese and crispy bits of bacon. (What doesn't taste better with bacon!)  Altogether this is a fabulous side dish that would be perfectly at home next to just about anything.   Simple to make, using simple ingredients, resulting in spectacular flavors!  There is nothing about this easy dish that I do not love!  I guarantee if you are a fan of cabbage you are going to fall in love with this easy dish as well!

WHAT YOU NEED TO MAKE BACON & WHITE CABBAGE GRATIN (FOR TWO TO THREE)

You will be surprised as just how few ingredients you need to make this delicious gratin. Simple everyday ingredients, put together in the most delicious way!

• 3 to 4 ounces (114g) smoked streaky bacon, chopped
• 3 to 4 small white cabbage wedges (about half of a small cabbage)
• 2/3 cup (180ml) heavy cream
• 1/2 cup (42g) grated strong cheddar cheese
• salt and black pepper to taste
• pinch of dried thyme

 

I do not recommend braising any cabbage other than a white cabbage.  White cabbage is a densely packed cabbage.  It may be a light green in color, but the leaves are very closely compacted and it is usually quite heavy for it's size.

The cabbage I used was about 8-inches in diameter. You will only need 1/2 of it for this recipe.  Or you could double everything to make a gratin for more people.  (Don't worry about using the other half. You can use it to make coleslaw or pop it into soups, fry it and toss it with buttered noodles, etc. 

I promise you that it will end up getting used up.

 

I used heavy whipping cream and smoked streaky bacon.  (I chopped the streaky bacon with some kitchen scissors.)  In the U.K. you can use whipping cream or double cream.

I used a good Farmhouse Strong cheddar cheese.  White, undyed.  You could also use Gruyere (which is what the original recipe used) or any other cheese with a flavor that you enjoy.  It should be a cheese which melts easily and that does not have an overpowering flavor.

HOW TO COOK BACON & WHITE CABBAGE GRATIN (FOR TWO TO THREE)

This goes together very simply and easily.  It looks like it should take a lot more effort, but it is really quite a doddle to throw together.

Preheat the oven to 375*F/190*C/ gas mark 5. You will need a medium sized oven proof, heavy bottomed skillet. (I used a cast iron skillet.)

 

Add the bacon to the skillet and fry over medium heat until the fat has rendered and the bacon is crisp. Scoop the bacon out to some paper towels to dream, leaving the drippings in the skillet. Do not turn off the heat.

Arrange the cabbage wedges in the drippings in the hot skillet. Color and char the first side (5 minutes) then use some tongs to flip the wedges over and repeat on the other side.

 

Pour the cream over the cabbage in the skillet and season with salt, pepper and the dried thyme.

Sprinkle the cheese over top and then sprinkle the cooked bacon over top.

Pop the skillet into the pre-heated oven and bake for 20 to 25 minutes until the cabbage is fork tender and the cream has thickened up and is bubbly.  Serve warm.

 

If you love cabbage as much as I do, then you will also love the following recipes in which cabbage is the star!  Prepare to be amazed!

BRAISED CABBAGE WITH HORSERADISH CREAM - One of my favorite ways to cook and eat cabbage is by braising it. So tender and melt in the mouth delicious. This is one of the tastiest ways to braise it, in a horseradish cream sauce. If you are a fan of cabbage you will fall in love with this.

CABBAGE ROLLS - This is a recipe that I gleaned from a church lady cookbook over 35 years ago now. They are the best cabbage rolls I have ever made or eaten, with a lush almost sweet and sour sauce, and a generous meat and rice filling.  They are often requested. I used to bring a big roaster full of these to potlucks and they were always the first thing to disappear. Yes, they are THAT good!

Yield: two to three servings

Author: Marie Rayner

Bacon & White Cabbage Gratin

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Charred cabbage, baked in lush heavy cream with a good cheddar cheese and crispy bacon sprinkled over top. Delicious!

Ingredients

• 3 to 4 ounces (114g) smoked streaky bacon, chopped
• 3 to 4 small white cabbage wedges (about half of a small cabbage)
• 2/3 cup (180ml) heavy cream
• 1/2 cup (42g) grated strong cheddar cheese
• salt and black pepper to taste
• pinch of dried thyme

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. You will need a medium sized oven proof, heavy bottomed skillet. (I used a cast iron skillet.)
2. Add the bacon to the skillet and fry over medium heat until the fat has rendered and the bacon is crisp. Scoop the bacon out to some paper towels to dream, leaving the drippings in the skillet. Do not turn off the heat.
3. Arrange the cabbage wedges in the drippings in the hot skillet. Color and char the first side (5 minutes) then use some tongs to flip the wedges over and repeat on the other side.
4. Pour the cream over the cabbage in the skillet and season with salt, pepper and the dried thyme.
5. Sprinkle the cheese over top and then sprinkle the cooked bacon over top.
6. Pop the skillet into the pre-heated oven and bake for 20 to 25 minutes until the cabbage is fork tender and the cream has thickened up and is bubbly.
7. Serve warm.

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