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.
Tender cabbage wedges are transformed into a rich, comforting side dish with a creamy cheese sauce and a sprinkle of crispy bacon. The mild sweetness of the cabbage pairs perfectly with the savory, smoky flavor of bacon and the velvety cheese sauce. It’s simple enough for a weeknight dinner yet elegant enough for a holiday table. Serve it alongside roasted meats, chicken, or even as a vegetarian main with just the cheesy sauce.
❤️ Why You’ll Love This Cabbage With Cheese Sauce and Bacon
Rich and flavorful. Sharp cheese and smoky bacon add a delicious depth of flavor to tender cabbage wedges.
Easy to prepare. Simple ingredients come together in less than an hour for a side that feels special.
Versatile. Works as a side dish for roasted meats, chicken, or even a vegetarian main with just the cheese sauce.
Comfort food classic. Creamy, cheesy, and savory—this dish brings warmth to any meal.
How to Make Cabbage With Cheese Sauce and Bacon
- Cook the cabbage. Slice the cabbage into wedges, then simmer with a bit of salted water until tender.
- Crisp the bacon. While the cabbage cooks, fry the bacon until crisp, then set it aside and reserve a little of the bacon fat.
- Make the cheese sauce. Whisk together butter, flour, and milk to create a smooth, creamy sauce. Stir in shredded cheese until melted.
- Assemble and serve. Arrange the cabbage wedges on a platter, spoon the cheese sauce over the top, and sprinkle with crumbled bacon.
Recipe Variations
- Use different cheeses. Try Gruyère for a nutty flavor, Fontina for extra creaminess, or Monterey Jack for a mild twist.
- Add herbs. Stir in fresh thyme or parsley into the cheese sauce for an extra burst of freshness and color.
- Go vegetarian. Omit the bacon and top with toasted breadcrumbs for a crispy finish.
- Spice it up. Add a pinch of cayenne pepper or smoked paprika to the cheese sauce for a gentle kick.
Serving Suggestions
- Serve with roasted meats. It pairs beautifully with roast chicken, pork loin, or beef.
- Make it a main. Add cooked diced ham or shredded rotisserie chicken for a heartier meal.
- Pair with grains. Serve alongside buttered noodles, quinoa, or rice for a complete plate.
How to Store and Reheat
Refrigerate. Transfer leftovers to an airtight container and refrigerate for up to 3 days. The cheese sauce may thicken slightly as it chills.
Freeze? Freezing is not recommended, as the cabbage and sauce can become watery and lose texture after thawing.
To reheat. Warm gently in a covered skillet over low heat or in the microwave at 50% power, stirring the sauce occasionally. Add a splash of milk if the sauce is too thick.
Cabbage With Cheese Sauce and Bacon
Ingredients
- 1 medium head green cabbage
- 4 to 6 strips bacon
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 4 ounces 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.
