Cabbage and Bacon Bake Fouson De Chou
Elevate comfort food to a gourmet experience with this decadent Cabbage and Bacon Bake (Fouson de Chou). This French-inspired casserole combines tender, blanched green cabbage and smoky, crisp bacon, all enveloped in a luxurious Gruyère-infused béchamel sauce. A golden breadcrumb topping adds irresistible crunch, while a hint of nutmeg brings a warm, aromatic depth to every bite. Perfect for cozy dinners or as a standout side dish, this easy-to-make bake is both hearty and elegant. Serve it fresh from the oven, garnished with delicate sprinkles of fresh parsley, for a meal that's as visually stunning as it is satisfying. Whether you're looking for a new cabbage recipe or a rich bacon and cheese dish, this baked delight is sure to impress.
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Recipe Information
Ingredients
- 1 head (medium-sized) Green cabbage
- 200 grams Bacon
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1.5 cups Grated Gruyère cheese
- 2 cloves (minced) Garlic
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Nutmeg
- 0.5 cups Breadcrumbs
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Core and chop the cabbage into bite-sized pieces. Bring a large pot of salted water to a boil and blanch the cabbage for 3-4 minutes until slightly tender. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the bacon to the skillet and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon, leaving about 1 tablespoon of the rendered fat in the pan.
In the same skillet, add 2 tablespoons of butter and let it melt. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk and cook, stirring frequently, until the mixture thickens into a creamy béchamel sauce. Season with salt, pepper, and nutmeg.
Remove the béchamel from heat and stir in 1 cup of grated Gruyère cheese until melted and smooth.
In a large mixing bowl, combine the blanched cabbage, cooked bacon, and the béchamel sauce. Mix until evenly coated.
Transfer the mixture to a greased baking dish. Sprinkle the remaining 0.5 cups of Gruyère cheese over the top.
In a small bowl, combine breadcrumbs with 1 tablespoon of melted butter. Sprinkle the breadcrumb mixture evenly over the cheese layer.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1419 mg | 62% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 14.3 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 689 mg | 53% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 850 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
