Creamed Cabbage and Spinach is a delicious side dish complemented by the flavor of bacon and a touch of lemon for brightness and balance.
This is an easy and tasty side dish for any meal or occasion.
Creamed cabbage with spinach goes together quickly and works great with a low carb/keto lifestyle, or just because it’s delicious!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Creamed Cabbage with Spinach and Bacon is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- bacon, chopped
- cabbage, shredded
- onion, sliced
- spinach (fresh shown)
- cream cheese, softened
- fresh lemon juice
- grated nutmeg
- Parmesan cheese, grated
- salt and pepper
Kitchen tools and equipment needed:
- large skillet with lid
- chef’s knife
- cutting board
- food processor (optional)
- cheese grater
- nutmeg grater
- wooden spoon or spatula
- measuring cups and spoons
- aluminum foil (optional in place of a skillet lid)
How long does this recipe take from start to finish?
Cooking the bacon is the thing that takes the longest when it comes to making recipe, and that will take approximately 5-7 minutes on medium/high heat.
After the bacon is cooked, the remainder of the recipe will only take 10-15 minutes because the cabbage cooks down very quickly once it hits the heat.
All total, this recipe takes about 20-25 minutes from start to finish.
Can the bacon be omitted from this recipe?
Sure thing!
Just carry on with the recipe as written, but add about a tablespoon of oil (olive oil or canola) to the skillet to take the place of the bacon fat for sautéing the onions.
Can frozen spinach be used instead of fresh spinach?
Yes, not a problem.
Just make sure to thaw it first and to squeeze out as much of the water as possible after it’s been thawed.
How to shred cabbage by hand:
How to shred cabbage using a food processor:
Why the lemon juice?
The lemon juice is a very important ingredient in this recipe.
It’s the ingredient that cuts through all the richness of the bacon and cheese, and balances all the flavors.
Without it, the dish would be clawingly heavy, and not nearly as flavorful and bright.
Is there a suitable substitution for the lemon juice in this recipe?
In a pinch, feel free to use the same amount of either apple cider vinegar, or white wine vinegar as a substitution for the fresh lemon juice.
Their acidic components will both work equally well to balance out the flavors of the creamed cabbage side dish.
Additional vegetable side dishes:
*Honey Roasted Butternut Squash (pictured below)
You can make honey roasted butternut squash in an air fryer or a conventional oven. Either way, it’s a delicious seasonal side dish to grace any table.
*Pimento Cheese Mashed Potatoes (pictured below)
Why not give traditional mashed potatoes a little update? Pimento Cheese Mashed Potatoes are easy to make and taste amazing!!
*Sunflower Crunch Salad (pictured below)
Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale and Cabbage Salad has it ALL going on!! Dig in! You’re going to love this colorful salad!
*Creamed Cabbage and Spinach with Bacon (pictured below) THIS IS THE PLACE!!
Want another delicious dinner dish featuring cream cheese? (Who doesn’t, right?) Then check out this FIVE SPICE CREAM CHEESE CHICKEN from Running to the Kitchen and I promise you won’t be sorry!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s creamy and cheesy hot cabbage side dish.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. I thank you most sincerely! 🙂
Creamed Cabbage and Spinach
Ingredients
- ½ pound bacon cut into ½” pieces
- ½ large red onion sliced
- 1 medium head cabbage sliced
- 1 8 ounce cream cheese, softened
- 6 -7 cups fresh spinach leaves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon grated nutmeg
- ¼ cup grated Parmesan cheese plus additional for serving
Instructions
- In a large, high-sided skillet, over medium-high heat, cook the bacon until just shy of crisp.
- Add the red onion slices and cook for an additional 2-3 minutes.
- Add in the sliced cabbage, salt, and pepper. Stir well to combine.
- Cover the skillet and allow the cabbage to cook down for approximately 5 minutes.
- Add the fresh spinach to the skillet, cover, and allow to cook again for 2-3 minutes.
- Reduce the heat to medium and add in the softened cream cheese, stirring well to combine.
- Add the grated nutmeg, lemon juice, and ¼ cup of the Parmesan cheese. Stir well.
- Remove from the heat and serve with additional Parmesan cheese if desired.
Video
Nutrition
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I sincerely hope you’ve enjoyed today’s creamy and cheesy hot cabbage side dish as much as I’ve enjoyed bringing it to you!
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Wilhelmina
Friday 6th of November 2020
This was so delicious! We are trying to eat low carb, but we struggle with sides. Just meat can feel so boring. This was the perfect way to shake it up!
Renée
Friday 6th of November 2020
So glad this recipe is able to help you shake things up. You're gonna love it, Wilhelmina!!
Gina
Friday 6th of November 2020
This recipe seriously takes cabbage to a new level! So decadent and delicious, we love this side dish!
Renée
Friday 6th of November 2020
Glad to hear it, Gina. Thanks!!
Denise
Friday 6th of November 2020
Good Morning ... how much fresh spinach? Thanks sounds great!
Renée
Friday 6th of November 2020
Oh, my word, Thanks for catching my error, Denise! I really need a copy editor. LOL 6-7 cups of fresh spinach leaves is what I used. You can add more, or less, depending on your love of spinach. I've since gone in and fixed the recipe. Thanks again for the heads-up! I appreciate it. Enjoy! Renee