Slow Cooker Savoy Cabbage, Bacon, and Cantal Gratin Tips, FAQ & printable recipe

Tips for success

For a more complex flavor profile, you can sauté the bacon lardons in a pan until they are just starting to crisp before adding them to the slow cooker. While the raw method works perfectly well for a one-pot preparation, searing the bacon first adds a deeper layer of smoky intensity to the entire dish. If you choose this route, be sure to drain excess fat if it seems excessive, but keep a little to ensure the cabbage stays flavorful during the long cook.

Experiment with herbs by adding a sprig of fresh thyme or a bay leaf during the cooking process. These aromatics pair beautifully with the earthiness of the savoy cabbage and the creaminess of the cheese.

Simply remove the stems before stirring in the cheese at the end. This adds a subtle, professional touch to the dish without requiring any extra effort or specialized cooking techniques, making it an excellent way to customize the recipe to your personal preferences.

Variations

• Vegetarian Version: Omit the bacon lardons and replace them with sautéed mushrooms or leeks for an earthy, vegetarian-friendly version that still provides a deep, savory depth of flavor to the cabbage.
• Spicy Kick: Add a teaspoon of red pepper flakes or a pinch of cayenne pepper when seasoning the cabbage to introduce a gentle heat that cuts through the richness of the cream and cheese.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Ensure the container is sealed well to prevent the cabbage from absorbing other odors.

Reheat

Reheat in a saucepan over low heat or in the microwave, stirring occasionally. Add a tablespoon of milk if the sauce has thickened too much during storage.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Keep the container in the refrigerator to maintain freshness. This gratin is best consumed within three days, as the texture of the cabbage and the quality of the creamy sauce will begin to degrade over time. When reheating, do so gently on the stovetop or in the microwave, adding a splash of milk or cream if the sauce seems too thick.

You can prepare the cabbage and store it in an airtight bag in the refrigerator up to 24 hours before cooking. Similarly, you can grate the cheese ahead of time.

However, it is best to assemble the ingredients in the slow cooker just before you are ready to start the cooking process to keep the bacon and raw cabbage as fresh as possible. This minimizes prep time significantly during a busy day, allowing you to simply combine the pre-prepped components and start the cooker.

Serving ideas

Serve this gratin as a sophisticated side dish alongside roasted chicken, pork chops, or even a simple pan-seared steak. The richness of the cabbage and cheese makes it a substantial accompaniment that can stand up to bold main courses.

For a complete meal, pair it with a crisp green salad tossed in a sharp vinaigrette, which provides a bright, acidic contrast to the creamy, savory nature of the gratin, helping to cleanse the palate between each delicious, comforting bite.

Consider serving the gratin directly from the slow cooker if you are hosting a casual dinner or buffet, as it keeps the dish warm for an extended period. Provide a large serving spoon and ensure there are plenty of crusty bread slices on the table to soak up the remaining creamy sauce.

This rustic presentation highlights the homemade feel of the dish and encourages guests to help themselves, making it a perfect, low-stress option for entertaining friends and family during the cooler months.

Frequently asked questions

Recipe card

Slow Cooker Savoy Cabbage, Bacon, and Cantal Gratin

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 6 oz smoked bacon lardons
• 1 head savoy cabbage, shredded
• 1/2 tsp black pepper
• 1 cup creamy broth
• 4 oz Cantal cheese, shredded

Instructions

1. Place the raw smoked bacon lardons at the bottom of the slow cooker. Add the shredded savoy cabbage on top of the bacon and season generously with freshly ground black pepper.
2. Pour the creamy broth over the cabbage and bacon mixture. Cover the slow cooker with its lid and cook on low for 4 hours until the cabbage is tender and the flavors have melded together.
3. Open the slow cooker and stir in the shredded Cantal cheese. Replace the lid for 5 minutes or until the cheese is completely melted and bubbly. Serve immediately while hot.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

12.5 g

Carbohydrates

9 g

Fat

26 g

Fiber

3.5 g

Sugar

4 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.