Bacon and White Cabbage Gratin
Charred cabbage and bacon are baked in decadent cream and Gruyere for an easy and elegant side.
Equipment
- 1 cast iron skillet
Ingredients
- 6-8 oz Maplewood smoked bacon, chopped
- 5-6 cabbage wedges
- 1 cup heavy cream
- 1 cup Gruyere cheese, grated
- salt and pepper to taste
- fresh thyme
Instructions
- Preheat the oven to 400 degrees.
- Add chopped bacon to a cast iron skillet over medium heat. Allow it to cook until the fat has rendered but the bacon hasn't overcooked. Remove from the pan, leaving the drippings.
- Arrange the cabbage wedges in the hot skillet. Allow the first side to get color and char, about 5 minutes. Flip and let the second side char for about another 5 minutes, or until it has some color.
- Pour the heavy cream over the cabbage. Evenly sprinkle the bacon over the tops. Season with salt and pepper. Add the thyme, and finally sprinkle the Gruyere over the top.
- Allow the cabbage to bake for 20 minutes, or the cabbage is fork tender and the cream has thickened and is bubbly. Enjoy!
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