I was going to post this, but you beat me to it. This recipe is soooo good! You can't really taste the cabbage, but the bacon-cabbage mixture definitely make the dish. I have made this 4 times now and I have used a romano, parmesan, asiago cheese mix with great results. I also use half and half instead of heavy cream. If you need something faster, use prepackaged coleslaw mix in place of the cabbage and that works fine too. The slab bacon is too expensive for me, so I just buy six strips of bacon from the deli. Also, I use a MUCH bigger pan to wilt the cabbage. Thanks for posting, Smilyn.