This recipe originally appeared in our Winter/Spring 2022 issue. Get the magazine here.
Preheat oven to 400°.
In a 12-inch cast-iron skillet over medium-low heat, cook bacon cubes until crisp, about 10 to 12 minutes, stirring occasionally. With a slotted spoon, remove bacon to a paper-towel-lined plate. Increase heat to medium-high and add four cabbage wedges to the bacon fat. Cook until charred, 5 minutes on each side. Remove the wedges to a plate and repeat with the remaining four wedges. (If the pan is dry, add a drizzle of canola oil before the second batch.) Turn off heat.
In a medium bowl, whisk together the heavy cream, sour cream, salt, and pepper.
Nestle all of the cabbage back in the pan. Pour the cream mixture over the top. Bake for 25 minutes.
Carefully remove skillet from the oven. Top with cheese and bacon. Return to the oven and bake for 10 minutes, until cheese is melted. Remove from oven and garnish with chives. Serve warm.