Hey there, friends! So, today I’m sharing a recipe that’s a total slam dunk for those cozy evenings when you want something hearty and a little nostalgic. It’s my very own Twice-Cooked Cabbage with Sour Cream and Bacon Bake—a Midwestern twist on a classic. This dish is inspired by the humble comfort food of Eastern Europe but with a down-home American spin that makes it just perfect for our chilly evenings here. It’s the kind of meal that reminds you of family gatherings and the power of a shared table. And the best part? It’s super practical for us busy bees. You can whip it up with minimum fuss and maximum flavor, plus it’s a stellar way to impress at potlucks or just perk up your weekly dinner routine. Trust me, you’ll want to bookmark this one!
This fabulous casserole pairs beautifully with a light green salad tossed with a zippy vinaigrette to cut through the richness. Or, if you’re feeling extra, serve it alongside some roasted root veggies or a buttery pile of mashed potatoes. Talk about comfort food heaven!
Ingredients:
– 1 medium head of green cabbage, cut into wedges
– 8 strips of bacon, chopped
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup sour cream
– 1/2 cup chicken broth
– 1 cup shredded sharp cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 teaspoon smoked paprika (optional for a smoky touch)
– Fresh parsley, chopped for garnish
Directions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for the first round of cooking that cabbage.
2. Arrange cabbage wedges on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for about 25 minutes or until the edges are starting to brown and crisp up.
3. While the cabbage is doing its thing in the oven, grab a large skillet and fry up your chopped bacon until crispy. Remove the bacon bits and set them aside, but keep that flavorful fat in the skillet.
4. In the bacon fat, sauté the diced onion and minced garlic until translucent and fragrant—this is where the magic starts.
5. Lower the heat, return the bacon to the skillet, and pour in the chicken broth. Let it simmer and reduce slightly, then turn off the heat and stir in the sour cream until you’ve got a beautiful creamy mixture.
6. Take the roasted cabbage wedges and snugly fit them into a casserole dish. Pour the bacon and sour cream mixture over the top, making sure you cover all that cabbagey goodness.
7. Sprinkle the shredded cheddar cheese on top, and if you’re up for it, a touch of smoked paprika for a little smokey crowning glory.
8. Bake in the oven for 20 minutes, or until the cheese is melted and bubbly. Broil for a couple of minutes at the end if you’re craving that golden cheesy crust.
9. Let it sit for a few minutes before garnishing with fresh parsley to add a pop of color and freshness. Serve warm and watch it disappear!
Variations & Tips:
– For a lighter version, swap out sour cream for Greek yogurt, and go for turkey bacon or even vegetarian bacon to lower the calorie count.
– No cheddar? No problem. You can use any melty cheese you have on hand—Gruyère or mozzarella would be just as delicious.
– Want a little kick? Mix in some red pepper flakes or diced jalapeño with the onion for a spicy twist.
– Got leftovers? This bake reheats beautifully, so it’s perfect for meal prep. Just stash it in the fridge and reheat in the oven or microwave when you’re ready for round two.
– And if you’re a mega-cabbage fan, try using savoy or red cabbage for a different flavor and texture. Just remember, the red cabbage might turn your dish a bit purple—but hey, that’s part of the fun!
