Try this easy creamed cabbage with crispy bacon and a rich, cheesy sauce. It’s a flexible side dish that works beautifully alongside roast dinners or as part of a festive Christmas lunch.
While my kids aren’t usually fans of cabbage, they can’t resist it when it’s cooked in a creamy cheese sauce with crunchy bacon. This dish is simple to make, can be prepped up to two days ahead, and is a great way to get even picky eaters to enjoy their greens.
✔️ Why should you try it?
- Rich, creamy, and cheesy flavour that complements many mains.
- Quick and straightforward to prepare.
- Versatile — pairs well with chicken, beef, pork, or vegetarian meals.
- Works with sides like roast potatoes, rice, or steamed vegetables.
🥘 Ingredients
Cabbage — Savoy cabbage works especially well thanks to its tender, crinkled leaves, but sweetheart or white cabbage will also work. Avoid red cabbage for this recipe.
Cheesy cream sauce — made the classic way with a roux of butter and flour, milk, a splash of double cream (heavy cream), grated Parmesan and a pinch of freshly grated nutmeg. Mature cheddar can be used instead of Parmesan if preferred.
Bacon — 6 smoked streaky bacon rashers, chopped. You can substitute pancetta or omit for a vegetarian version.
Breadcrumbs — ready-made panko or homemade dried breadcrumbs to sprinkle on top for a crisp finish.
Thyme (optional) — 1 teaspoon dried thyme added to the cream sauce gives a lovely herbal lift.
🔪 How to make creamed cabbage
The full recipe card with exact ingredient quantities and timing appears below.
One: Slice the cabbage into large pieces, discarding any tough stems. Boil in salted water for about 3 minutes until just tender. Drain well and pat dry.
Two: In a heavy-bottomed saucepan, melt the butter over medium heat, then add the chopped bacon and cook until browned. If using, stir in the dried thyme.
Three: Sprinkle in the flour and cook for 2 minutes to form a roux.
Four: Turn the heat up and add the milk gradually, whisking continuously until the sauce thickens. Remove from the heat and stir in the double cream, grated Parmesan and nutmeg.
Five: Fold the cooked cabbage into the sauce, season with salt and pepper, and combine well.
Six: Spoon the mixture into a large ovenproof dish, scatter breadcrumbs and extra Parmesan over the top, and bake at 200°C (180°C fan/Gas 6) for 20–25 minutes until golden and bubbling.
🍴 Serving suggestions
This creamed cabbage makes an excellent side for roast chicken, roast turkey, slow-cooker roast beef, or any simple midweek protein. Pair it with roast or air-fryer potatoes, honey-roasted carrots and parsnips, pan-fried Brussels sprouts with bacon, stuffing, or a smooth carrot-and-swede mash for a comforting plate.
It also complements traybakes such as sticky sausage traybake or slow-cooked pork chops for a hearty family meal.
📖 Variations
- Add 1 teaspoon Dijon mustard to the sauce for more depth of flavour.
- Mix a handful of toasted walnuts into the breadcrumb topping for extra crunch.
- Stir a large handful of baby spinach into the hot cream sauce so it wilts into the dish, creating a creamed spinach-and-cabbage version. Cooked leeks also work well.
- Omit the bacon for a vegetarian option.
- To reduce fat, use semi-skimmed milk, leave out the cream and bacon, and reduce the Parmesan.
🥡 Storage
Make-ahead: Assemble the dish up to two days before baking and keep refrigerated until you’re ready to cook.
Refrigerate: Store leftovers for up to three days and reheat until piping hot.
Freeze: You can assemble the dish to the point of baking and freeze for up to three months. Make sure the boiled cabbage is well drained to avoid excess moisture. Thaw in the fridge before baking as directed.
❓ FAQs
Savoy cabbage has darker, crinkled leaves and a more delicate texture compared with the comparatively smooth, pale leaves of white cabbage.
Yes. Savoy cabbage is low in saturated fat, high in fibre and provides vitamins such as vitamin C and vitamin B6.
🍽️ More family-friendly recipes
Try other easy side dishes to round out your meals, such as dauphinoise potatoes, apple coleslaw, carrot-and-swede mash or boulangère potatoes.
Easy Dauphinoise Potatoes Recipe-
Easy Apple Coleslaw Recipe
-
Easy Carrot and Swede Mash Recipe
-
Easy Boulangère Potatoes Recipe
Tried it? Share a photo and leave a rating. I’d love to see your version on Instagram—tag @effortlessf00d and tell me how it turned out!
Recipe
Easy Creamed Cabbage
Equipment
- Kitchen scales
- Knife and chopping board
- Saucepan
- Ovenproof baking dish
- Wooden spoon and whisk
Ingredients
- 1 Savoy cabbage
- 50 g butter
- 6 smoked streaky bacon rashers, chopped
- 1 tsp dried thyme (optional)
- 50 g plain flour
- 550 ml milk
- 50 ml double cream (heavy cream)
- 75 g Parmesan, grated
- ⅛ tsp freshly grated nutmeg
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp breadcrumbs
- 2 tbsp Parmesan, extra for topping
Instructions
- Preheat the oven to 200°C (180°C fan/Gas 6).
- Slice the cabbage into large pieces, discarding any tough stem. Bring a pan of salted water to the boil and cook the cabbage for 3 minutes until tender. Drain and pat dry.
- In a large saucepan, melt the butter over medium heat. Add the chopped bacon (and dried thyme if using) and fry until cooked through.
- Stir in the flour and cook for 2 minutes to remove the raw flour taste.
- Increase the heat, then gradually add the milk while whisking until the sauce thickens. Remove from the heat and stir in the double cream, grated Parmesan and nutmeg.
- Fold the cooked cabbage into the sauce, season with salt and pepper, and mix to combine.
- Transfer the mixture to an ovenproof dish, sprinkle with breadcrumbs and extra Parmesan, and bake for 20–25 minutes until golden and bubbling.
Notes
Variations: Add Dijon mustard to the sauce, mix toasted walnuts into the topping, stir in baby spinach or cooked leeks, or omit the bacon for a vegetarian version.
Storage: Assemble up to two days ahead or freeze to the point of baking for up to three months. Leftovers keep for up to three days in the fridge.