We bought a 5 pound cabbage for 88 cents. Not sure why I chose that as the intro line to this recipe, but dang cabbage is cheap. Which makes really good cabbage recipes all the more appealing.
We like many, had Corned Beef & Cabbage for St. Patrick’s Day. We like many, have leftovers to repurpose. Gruyere Cabbage was a dish my mom made often. Today, I dug out the 30-year old hand written recipe card, made sense of the measurements, and added bacon. Oh my! I think Mom would be proud.
Chop up about 5 cups of cooked cabbage. Layer half of it with crumbled crispy bacon, shredded Gruyere cheese, a layer of white sauce, then repeat.
Top the second layer with a parmesan cheese/panko breadcrumb topping. Bake at 350 for 30 minutes or until golden, hot and bubbly. Let rest for 10 minutes before serving.
Recipe Note: After I clicked “Publish” a thought rushed into my head. If this is the perfect repurpose recipe, using up that leftover cabbage…why don’t we replace bacon with….
Corned Beef. Haven’t tried it, can’t speak to it. Yet I’m preeettttty sure it would be awe-mazing’!
- 5 cups cooked cabbage (about 1 small head)
- 3 slices bacon, cooked crispy & crumbled
- 2 Tbl. butter
- 2 Tbl. flour
- 1 cup heavy cream
- salt & pepper
- 1 cup shredded Gruyere cheese
- ½ Parmesan cheese
- ½ cup panko breadcrumbs
- Blanch cabbage for 15 minutes (or use leftover cooked cabbage). Shred. Meanwhile, cook 3 slices of bacon until crispy.
- Butter a 2-quart casserole. Preheat oven to 350 degrees.
- In a small saucepan over medium-low heat, melt butter, then whisk in flour. Stir continuously until thick and bubbly. Whisk in heavy cream and bring to a gentle simmer; stirring continuously for 1-2 minutes. Sauce will be thick, add a small amount of cream if too thick. Season with salt & pepper to taste.
- Layer half of the cabbage in prepared casserole. Sprinkle with half of the crumbled bacon and half of the Gruyere cheese. Spoon half of the white sauce over top; repeat with remaining cabbage, Gruyere and white sauce.
- Combine panko and parmesan cheese and spread evenly on top. Bake for 30 minutes or until golden brown and bubbly. Allow to rest 10 minutes before serving.
I shared Gruyere Cabbage with Bacon with my work family today as we celebrated St. Patrick’s Day. What a spread!!
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