loaded cabbage casserole

Dinner

Loaded Cabbage Casserole

This cabbage casserole has all of the classic flavors you love in a loaded baked potato, but with tender cooked cabbage as a base. 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.

Ingredients

3 tablespoons unsalted butter, divided
1/2 small head green cabbage, shredded (about 8 cups)
2 tablespoons chopped garlic
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup sour cream
3/4 cup shredded sharp cheddar cheese, divided
1/4 cup chopped cooked bacon
1 tablespoon chopped fresh chives

Directions

Preheat oven to 350°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add cabbage and garlic; cook, stirring often, until the cabbage is just tender, 6 to 8 minutes. Transfer the cabbage mixture to the prepared baking dish. Do not wipe the skillet.
Melt the remaining 2 tablespoons butter in the same skillet. Add flour; cook, whisking constantly, until smooth and thick, about 1 minute. Stir in milk, salt and pepper; cook, whisking often, until thickened, about 3 minutes. Remove from heat; whisk in sour cream and ½ cup of the Cheddar until melted and smooth. Pour the sauce over the cabbage; toss to combine. Sprinkle with the remaining ¼ cup Cheddar.
Bake until the cabbage is tender and the cheese is melted, about 20 minutes. Top with bacon and chives.