Cabbage With Cheese Sauce and Bacon
This cabbage with cheese sauce and bacon is a simple yet indulgent side dish. Tender cabbage wedges are topped with a creamy, cheesy sauce and finished with crispy bacon for irresistible flavor.
This cabbage-and-cheese combination is pure comfort food, the kind of side dish that surprises people the first time they try it. Steaming or simmering the cabbage wedges makes them tender while still holding their shape, giving you a base that feels hearty but light. Once you spoon a warm, velvety cheese sauce over the top and finish it with crisp bacon, you get a dish that’s rich, savory, and deeply satisfying.
It also happens to be extremely practical. You can prep the components ahead, choose your cheese based on what you have on hand, and scale the recipe up for holidays or family gatherings. It’s unfussy, affordable, and crowd-pleasing—an ideal side dish when you want something comforting that still looks special on the table.
What You’ll Like About This Recipe
Ultra-comforting flavor. The combination of tender cabbage, creamy cheese sauce, and smoky bacon delivers a nostalgic, down-home flavor that feels indulgent yet familiar.
Simple ingredients, big payoff. This recipe uses pantry staples—cabbage, butter, flour, milk, and cheese—yet the end result tastes restaurant-worthy. It’s proof that simple ingredients can shine.
Flexible enough for weeknights or holidays. Quick enough to prepare on busy evenings but special enough for Thanksgiving, Easter, or Sunday dinner, this dish adapts to any occasion.
Perfect texture balance. Soft, buttery cabbage contrasts beautifully with the crisp bacon and velvety sauce, giving the dish a satisfying mix of textures in every serving.
Endlessly customizable. Different cheeses, additional vegetables, or spice additions make it easy to tailor this recipe to your own tastes or what you have on hand.
Ingredient Notes
- Green cabbage – A medium head works well and provides sturdy wedges that hold up to simmering and cheese sauce.
- Bacon – Adds smoky richness and a crispy finish. Thick-cut or regular both work.
- Butter and flour – Cook together to create a simple roux, the base of the cheese sauce.
- Milk – Whole milk makes the sauce richer, but any milk will thicken properly.
- Cheese – Sharp cheddar is classic, but Gruyère or a blend of flavorful cheeses gives the sauce extra depth.
- Salt and pepper – Adjust to taste, especially since different cheeses and bacon vary in saltiness.
How to Make It
- Start by cutting the cabbage into firm wedges so they hold their shape during cooking. Simmer them gently until they soften all the way through but still stay intact when lifted with tongs.
- Cook the bacon until crisp, letting it render enough fat to leave a flavorful base in the pan. Set the bacon aside but keep about a spoonful of the drippings, since that smoky fat becomes part of the sauce’s foundation.
- Make the roux by melting the butter into the reserved drippings, then sprinkling in the flour. Stir and cook this mixture for a minute or two until it loses its raw, floury scent; this step ensures the sauce thickens smoothly without a pasty taste.
- Slowly whisk in the milk, adding it in stages so the roux loosens gradually and thickens evenly. Once the mixture turns silky and coats the spoon, melt in the cheese and season the sauce to taste.
- Plate the tender cabbage wedges on a warm dish, spoon the hot cheese sauce over each piece, and finish with the crumbled bacon so you get crisp, smoky contrast with every serving.
Tips
- Use freshly shredded cheese for the smoothest sauce, as pre-shredded varieties contain anti-caking agents that can affect texture.
- If the sauce becomes too thick, whisk in a splash of milk until it reaches your preferred consistency.
- Cook the cabbage just until tender; overcooking can make the wedges too soft to plate neatly.
- For extra flavor, add a pinch of dry mustard or cayenne to the cheese sauce.
- Keep the bacon warm in a low oven if preparing ahead so it stays crisp until serving.
Recipe Variations
- Make it with Gruyère. A generous handful of Gruyère gives the sauce a nutty, refined flavor that pairs beautifully with the cabbage wedges and makes the dish feel even more special.
- Add sautéed onions or leeks. Soft, caramelized onions or tender leeks cooked in the bacon drippings add sweetness and depth to the cheese sauce, enhancing the richness without changing the wedge structure.
- Try a spicy version. A pinch of cayenne, smoked paprika, or a drizzle of hot sauce gives the creamy sauce a subtle kick that contrasts nicely with the tender cabbage.
- Make it vegetarian. Omit the bacon and replace the drippings with butter. For a finishing touch that still adds texture, sprinkle toasted breadcrumbs or crispy onions over the sauced wedges.
- Use smoked cheese for depth. Smoked cheddar, smoked Gouda, or a blend of the two provides a bold, savory note that pairs beautifully with the cabbage and gives the dish a rustic, smoky flavor profile.
Serving Suggestions
- Serve alongside roast chicken, pork chops, ham, or meatloaf for a comforting classic dinner.
- Pair with mashed potatoes or rice to let the extra cheese sauce soak in.
- Add a fresh green salad with a tangy vinaigrette to balance the richness of the cheese.
- Choose crusty bread or dinner rolls to help gather any sauce left on the plate.
How to Store
Refrigerate: Transfer leftovers to an airtight container and chill promptly. The dish will keep for 3 to 4 days. Reheat gently so the cheese sauce stays smooth.
Freeze: Freezing is not recommended because the cheese sauce can separate and the cabbage may become watery once thawed.
Reheat: Warm in a covered dish in the microwave or in a low oven until heated through. Stir the sauce halfway and add a small splash of milk if it has thickened too much.
Frequently Asked Questions
Cabbage With Cheese Sauce and Bacon
Ingredients
- 1 head cabbage, medium
- 4 to 6 strips bacon
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup shredded cheese, (e.g., sharp cheddar)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare the Cabbage: Slice the cabbage into 6 wedges and place them in a large saucepan with about 1 cup of water and 1/2 teaspoon of kosher salt. Cover the pan and cook over medium heat until the cabbage is tender, or about 10 minutes.
- Fry the Bacon: Meanwhile, in a large skillet over medium heat, cook the bacon until crisp. Remove the bacon to paper towels to drain. Pour off all but 1 tablespoon of the bacon drippings.
- Make the Cheese Sauce: Add 3 tablespoons of butter to the skillet with the bacon drippings. When the butter has melted, add the flour. Cook for about 2 minutes, stirring constantly. Gradually add the milk to the roux and continue cooking until the sauce has thickened to your desired consistency. Stir in the cheese and add the salt and pepper to taste.
- Serve: Arrange the drained cabbage wedges on a serving platter. Spoon the cheese sauce over the cabbage. Crumble the bacon and sprinkle it over the cabbage.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
