The cheesy sauce coats the cabbage for a satisfying side that pairs with roasted chicken, pork or steak.
Mix it up by using savoy cabbage, or use red cabbage for a fun purple hue.
Fiber-rich and low-carb cabbage is baked in a deliciously creamy cheese sauce, packing calcium and protein.
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
This wouldn’t be a loaded casserole without smoky bacona little goes a long way.
Keep reading for our expert tips on cooking technique, smart ingredient substitutions and more!
Lightly coat a 7-by-11-inch baking dish with cooking spray.
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
Transfer the cabbage mixture to the prepared baking dish.
Do not wipe the skillet.
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Melt the remaining 2 tablespoons butter in the same skillet.
Add 2 tablespoons flour; cook, whisking constantly, until smooth and thick, about 1 minute.
Remove from heat; whisk in 1/4 cup sour cream and 1/2 cup Cheddar until melted and smooth.
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Pour the sauce over the cabbage; toss to combine.
Sprinkle with the remaining 1/4 cup Cheddar.
Bake until the cabbage is tender and the cheese is melted, about 20 minutes.
Top with 1/4 cup bacon and 1 tablespoon chives.
Proceed with making the cheese sauce (Step 2) and adding that right before baking it.
To reheat, use a microwave set to 50% power or heat it in the oven.
To cook or reheat it, thaw it in the refrigerator overnight.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
