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A casserole dish of cabbage au gratin, featuring creamy layers of cabbage, melted Swiss cheese, crispy breadcrumbs, and crumbled bacon. Garnished with fresh parsley and chopped green onions, the dish is golden and bubbly, placed on a rustic wooden table.

Cabbage Au Gratin

Cabbage au gratin is a creamy, cheesy, and savory dish that transforms cabbage into a show-stopping side or main course. This recipe combines tender cabbage, sautéed vegetables, crisp bacon, and Swiss cheese, all mixed with sour cream and topped with breadcrumbs for a golden, bubbly finish. It’s easy to prepare and perfect for elevating any meal, from weeknight dinners to holiday feasts.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Side Dish
Cuisine European
Servings 8
Calories 493 kcal

Equipment

  • Large Pot For parboiling the cabbage.
  • Large Skillet or Saute Pan For cooking the vegetables and combining ingredients.
  • 3 Quart Casserole Dish For baking the cabbage au gratin.
  • cutting board For chopping the vegetables and cabbage.
  • sharp knife For finely chopping the celery, onion, bell pepper, and cabbage.
  • Mixing Spoon or Spatula For stirring the ingredients together.
  • Cheese Grater For grating the Swiss cheese.
  • measuring cups and spoons For measuring butter, breadcrumbs, sour cream and seasonings.
  • Colander For draining the parboiled cabbage.
  • Baking Sheet To place under the casserole dish in case of spills.

Ingredients
  

  • 1 large head of cabbage
  • 1/4 c butter, melted
  • 1 Tbsp olive oil
  • 4 stalks celery, finely chopped
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 8 slices bacon, fried crisp and crumbled
  • salt and pepper to taste
  • 12 oz Swiss Cheese, grated reserve ⅓c for topping
  • 1 c sour cream
  • 1 Tbsp flour
  • ¾ c seasoned bread crumbs
  • 4 cloves garlic, minced
  • 2 T fresh parsley, minced or 1 Tbsp dried
  • ½ c green onion, chopped

Instructions
 

  • Preheat your oven to 350°F. Grease a 3-quart casserole dish and set aside.
  • Bring a large pot of water to a boil. Add the cabbage and parboil until tender. Drain and slice into small pieces.
  • In a large skillet, heat the olive oil over medium heat. Add the celery, onion, and bell pepper. Cook until the vegetables are soft and limp.
  • Add the parboiled cabbage and melted butter to the skillet. Mix well, cover, and cook over low heat for 10 minutes.
  • Stir in the grated Swiss cheese, reserving 1/3 cup for topping. Add the bread crumbs, sour cream, flour, garlic, bacon, and parsley. Mix thoroughly and season with salt and pepper to taste.
  • Transfer the mixture to the prepared casserole dish. Sprinkle the top with the reserved cheese and additional bread crumbs.
  • Place the dish in the preheated oven and bake, uncovered, for 30 minutes, or until the top is golden and bubbly.
  • Remove from the oven and sprinkle with chopped green onion before serving. Enjoy this flavorful dish as a side or even a main course!

Notes

The nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered dietitian or use a verified nutrition calculator with the exact ingredients you use.

Nutrition

Calories: 493kcalCarbohydrates: 27gProtein: 20gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 1.42gMonounsaturated Fat: 11gTrans Fat: 0.33gCholesterol: 85mgSodium: 400mgPotassium: 358mgFiber: 4.47gSugar: 4.52gVitamin A: 832IUVitamin C: 34mgCalcium: 201.67mgIron: 0.87mg
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