Cabbage and Bacon Bake (Fouson de Chou)

Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

Great taste!! evolved to our taste from French Country Kitchen - Ann Hughes-Gilbey

Ingredients Nutrition

  • 2 medium onions, finely chopped
  • 1 tablespoon oil (olive)
  • 23 cup diced slab bacon
  • 12 head white cabbage, about 1 lb.,finely shredded
  • 2 cloves garlic, smashed
  • salt and pepper
  • 2 eggs
  • 34 cup milk
  • 1 cup soft breadcrumbs


  1. Sweat the onions in the oil in a large pan for a few minutes, then add the bacon, cook until more fat runs.
  2. Mix in the cabbage and garlic, season with pepper and perhaps a little salt, (to taste),depending on the saltiness of the bacon.
  3. Cook for a few minutes until it starts to colour.
  4. Transfer to a shallow baking dish.
  5. Beat the eggs with the milk and pour over.
  6. Sprinkle with crumbs and cook in a 325 degree oven for 1 hour.
  7. Note: to make a complete light meal, increase the amount of bacon, mix the bread crumbs with enough grated cheese to make a generous layer on top, and cook as above.
Most Helpful

Oh, Dorothy! I imagined that there must be a recipe for a dish like this out there somewhere... this is even better than I had thought it might be. Great recipe!

mainecooncat July 09, 2002

Cut the recipe in half for the two of us. Served as a side dish with beer steamed brats and potato wedges. Followed the recipe, it was not dry and smelled wonderful while cooking, but for some reason had a very 'eggy' taste. Any idea what might have caused that?

Galley Wench August 17, 2010

This is absolutely divine! Made using more bacon than recipe called for. Used homemade breadcrumbs and I did put cheese on top of crumbs. What a wonderful and simple country meal! Very satisfying! Even my 8y/o dd ate it and liked it. The other two would not try it but since she is the picky one I was thrilled. Dh liked it but was on the fence. I think he will like leftovers better in his lunch today.Will make again!

Z,G,L's mom July 21, 2009