Ingredients:

  • 8 oz Smoked Streaky Bacon (or lardons), cut into 1/2-inch pieces
  • 1 medium Yellow Onion, finely diced
  • 1 large head Savoy or Green Cabbage, finely shredded
  • 1 tsp Fresh Thyme Leaves
  • Salt and Freshly Ground Black Pepper, To taste
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose (Plain) Flour
  • 2 cups Whole Milk, warmed slightly
  • 4 oz Sharp Cheddar Cheese, grated
  • 2 oz Smoked Gouda or Gruyère, grated
  • 1/4 tsp Freshly Grated Nutmeg
  • 1/2 cup Panko Breadcrumbs
  • 1 Tbsp Reserved Bacon Fat or Melted Butter
  • 1 oz Extra Smoked Cheese, grated (for topping)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a large casserole dish (approx. 9x13 inches).
  2. In a large skillet, cook the diced bacon over medium heat until crispy and the fat is rendered. Remove the bacon pieces with a slotted spoon and set them aside on a paper towel. Reserve 2-3 tablespoons of the rendered bacon fat in the pan.
  3. Add the diced onion to the bacon fat and sauté gently for 5 minutes until softened and translucent.
  4. Add the shredded cabbage and fresh thyme to the pan. Cook, stirring frequently, until the cabbage has reduced significantly, is tender, and bright green (about 8–10 minutes). Season lightly with salt and pepper.
  5. Remove the cabbage mixture from the heat and stir in about half of the reserved crispy bacon pieces. Set the mixture aside.
  6. Make the Roux: In a medium saucepan, melt the 4 Tbsp of butter over medium heat. Whisk in the 4 Tbsp of flour and cook for 1 minute until the mixture is pale gold and nutty.
  7. Slowly whisk in the warmed whole milk, ensuring the sauce remains smooth. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes).
  8. Remove the saucepan from the heat. Stir in the grated Cheddar, Smoked Gouda, and the nutmeg. Season generously with salt and pepper and taste for seasoning.
  9. Combine: Pour the creamy cheese sauce over the cabbage and onion mixture in the skillet. Stir gently until everything is evenly coated.
  10. Transfer the creamy cabbage mixture into the prepared casserole dish, spreading it evenly.
  11. Prepare Topping: In a small bowl, toss the panko breadcrumbs with the reserved bacon fat (or melted butter). Sprinkle the panko mixture and the remaining grated smoked cheese evenly over the cabbage.
  12. Bake for 15–20 minutes, or until the topping is golden brown, crispy, and the sauce is bubbling around the edges.
  13. Allow the dish to rest for 5 minutes before serving. Garnish with the remaining crispy bacon pieces.