Last weekend’s CSA box, contained a head of cabbage nearly double the size of my own gourd. And instead of making slaw or a vegan Indian dish or a slow-braised side, I decided to slum it up with cabbage casserole.
I am American and Southern, and I find casseroles irresistible. Though I’ve ditched the condensed soup of my youth, I can trash up vegetables—even local, organic ones—real good.
I started my recipe research in a logical place for plebeian cuisine: Google. Just Google “cabbage casserole recipe.” It will provide you entertainment to no end. You’ll find all sorts of recipes calling for pasteurized American cheese, cream of something soups, Slap Ya Mama seasoning, and much more. Even thekitchn.com, a trusted recipe source, boasted an older post featuring a “Joy of Cooking” cabbage casserole recipe. My ultimate find was Unky Bob’s Cabbage Casserole—less for the recipe that calls for Equal and more for the name.
I didn’t find the perfect recipe, so I just dumped a mess of dairy—cream cheese, sour cream and cheddar—into and onto cabbage wilted in a healthy portion of bacon grease. The dish was everything I hoped for. Unreasonably rich. Salty. Fatty.
This is trashy enough to put my name on. I am Camille’s Aunt Bo, so I present to you:
Aunty Bo’s Cabbage Casserole
4 slices bacon
1 large onion, diced
6 cups finely shredded cabbage
3 ounces cream cheese, cut into small hunks
1 cup sour cream
Salt and pepper to taste
1 1/2 cups shredded sharp cheddar cheese
2 tablespoons panko bread crumbs
Instructions
Preheat oven to 375°.
In a large pot, fry up your bacon until crisp. Drain it on paper towels. Add onion to the pot and brown—just a few minutes. Add cabbage to the pot, and stir. Cover the pot, and cook cabbage until it’s wilted but still crisp. Stir in cream cheese until it’s melted. Add sour cream and salt and pepper to taste.
Pour cabbage mixture into a buttered casserole dish. Top with cheese, bacon, and bread crumbs. Bake 20 to 30 minutes, until golden and bubbly.
Serves 6 to 8
{ 2 comments… read them below or add one }
Glad you and Camille enjoyed it!
This was a delicious casserole and easy to assemble. I especially liked the tanginess that the cream cheese provided in the background. I could probably live with a little less bacon for regular occassions and more panko. I also lightened it up a bit with reduced fat cream cheese and sour cream. I did not measure the cabbage and just chopped up a medium sized head. Camille devoured and gave her stamp of approval to Aunty Bo’s cabbage casserole.