Creamed Cabbage and Bacon
Creamed Cabbage and Bacon is a comforting twist on classic comfort food, combining tender sautéed green cabbage with a luxurious creamy sauce and crispy, smoky bacon. This indulgent side dish is elevated with hints of Dijon mustard, garlic powder, and optional nutmeg for a subtle depth of flavor. The secret to its silky sauce lies in a rich blend of whole milk and heavy cream, thickened to perfection in the same skillet that captures the essence of caramelized cabbage and bacon drippings. Finished with fresh parsley and a sprinkling of crispy bacon for extra texture, this recipe is an irresistible pairing for roasted meats, hearty entrees, or as a standalone star at your dinner table. Ready in just 45 minutes, it’s the ultimate crowd-pleaser for weeknight meals or holiday gatherings.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 6 slices Thick-cut bacon
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 0.5 cups Heavy cream
- 0.5 teaspoons Garlic powder
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Remove the outer leaves of the cabbage, cut it into quarters, and remove the core. Slice the cabbage into thin shreds.
In a large skillet, cook the bacon over medium heat until it’s crispy, about 8–10 minutes. Remove the bacon from the skillet and place it on a paper towel–lined plate to drain. Once cool, crumble the bacon and set aside.
Drain most of the bacon grease from the skillet, leaving behind about 1 tablespoon for flavor.
Add the shredded cabbage to the skillet. Sauté over medium heat, stirring occasionally, until the cabbage begins to soften and lightly caramelize, about 7–8 minutes. Remove the cabbage from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1–2 minutes until the roux is slightly golden.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Cook the mixture, stirring constantly, until it thickens and begins to gently simmer, about 3–4 minutes.
Stir in the garlic powder, Dijon mustard, salt, black pepper, and nutmeg (if using). Adjust seasonings to taste.
Return the cooked cabbage to the skillet, and toss it in the creamy sauce until well-coated. Allow the mixture to simmer for 2–3 minutes to fully combine the flavors.
Stir in the crumbled bacon, reserving some for garnish, if desired.
Transfer the creamed cabbage and bacon to a serving dish. Sprinkle with the reserved bacon and chopped parsley for garnish.
Serve warm as a side dish and enjoy!
Nutrition Facts
Calories |
1375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 4007 mg | 174% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 28.8 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 608 mg | 47% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1367 mg | 29% | |
*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.
