This cheesy bacon cabbage casserole is the perfect side dish for any meal! It’s packed with flavor and is keto-friendly, making it a great option for those on a low-carb diet. This dish is also perfect for parties and potlucks, as it can be made ahead of time and reheated when ready to serve.
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This family favorite recipe creates a dish full of flavor. We usually serve it as a side dish or I use it as a main dish for meal prepping and divide it into smaller containers for work. Even during the times we aren’t following a keto diet we keep this recipe in rotation because it is just so good.
This recipe calls for simple ingredients and can even be a one pan recipe if you choose to do so. It is rich and creamy and very filling. Once your chopped cabbage and bacon is cooked the rest can be done in a disposable pan for potlucks, parties or convenience.
An added bonus is there is usually plenty for leftovers and this dish reheats very nicely. This tasty casserole is perfect for the entire family and those following a low carb diet.
- Green cabbage
- Shredded cheese
- Cream cheese
- Heavy whipping cream
How to Make Cheesy Bacon Cabbage Casserole
I like to start out by prepping all of my ingredients. First, I chop my bacon into bite sized pieces and shred/cut my fresh cabbage into thin pieces. Next I pour my cream and shred my cheese. Already shredded cheese will work, but we all know freshly shredded cheese tastes better and melts better. I’m obsessed with my Kitchenaid grater attachment as it saves time and my arms. A food processor works well too!
Brown your already chopped bacon in a large skillet over medium heat.
Place your shredded cabbage in with the bacon and bacon grease to cook. I usually cook it on low and place a lid over it to keep the moisture in.
Once the cabbage has softened I place an entire block of cream cheese in the pan. I usually slice it out into strips to speed up the process of it softening. Once thats in, place your lid back on and allow to cook on low for approximately 5 minutes.
Once the cream cheese has softened, mix it in with the cabbage and bacon. At this point I add 3/4 cup of heavy cream and stir in as well. Replace the lid and allow to cook an additional 5 minutes. If you’d like to add seasonings, do that now. I usually just add some black pepper and Italian seasoning because the bacon gives it enough salty flavor.
Here I transfer my cooked ingredients to an oven safe baking dish and sprinkle the shredded cheese on top. For this recipe I used a blend of cheddar cheese and mozzarella cheese.
Place your dish in the oven at 350 degrees and allow to bake for approximately 15 minutes or until cheese is melted. Once its melted I like to turn on the broil function for a few minutes until cheese is golden brown.
Enjoy! Store leftovers in an airtight container to keep in the fridge for up to 3-5 days. You can also make this ahead of time for those busy weeknights.
Cheesy Bacon Cabbage Casserole
- 12 oz bacon
- 1 head cabbage
- 8 oz cream cheese
- 8 oz shredded cheese
- 3/4 cup heavy whipping cream
- Brown bacon in large skillet.
- Add shredded cabbage to skillet with bacon and bacon grease. Place lid over skillet. Cook until cabbage is tender.
- Add 1 block of cream cheese and allow to soften.
- Stir in cream cheese until its well incorporated.
- Add heavy cream and stir.
- Transfer ingredients to an oven safe pan and sprinkle with cheese.
- Bake at 350 degrees until cheese is melted or golden brown.