Cabbage & Potatoes with Bacon
Cabbage & Potatoes with Bacon is a simple and flavorful combination of tender cabbage, hearty potatoes, and crispy bacon. It’s an easy, budget-friendly meal that works as a comforting side or a satisfying main dish.
Ingredients
- Bacon – Regular bacon is fine, and I often use low sodium bacon because I cook with salted butter that adds salt to the dish.
- Onion – I cook with yellow aka brown onions, but sweet onions are also good in this recipe. I wouldn’t use red onions – they turn greyish when cooked and don’t look pretty.
- Garlic – Please use fresh garlic, not jarlic!
- Green cabbage – I’ve tested this recipe with different kinds of cabbage and my favorite is regular round green cabbage. It holds up the best in this recipe. Just don’t overcook it so it has still a bit of texture.
- Yellow potatoes – You can peel and chunk them up, or use baby potatoes and just cut them in half. Leave the skins on for extra flavor!
- Chicken broth – I usually use homemade chicken broth. If you’re purchasing it, buy low or no sodium-added to control the salt.
- Salt
- Black pepper
- Smoked paprika – This gives it such a nice smoky flavor plus a wee bit of heat.
- Apple cider vinegar – Cabbage & Potatoes with Bacon badly needs a bit of acidity. Use a squeeze of lemon if you don’t have apple cider vinegar.
- Parsley – For garnish, optional.
How To Make Cabbage & Potatoes with Bacon
- Cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, keeping the bacon fat in the pan.
- Add the diced onion to the pan and sauté for about 6 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the chopped cabbage, stirring occasionally, and cook for about 5 minutes until it starts to soften.
- Mix in the diced potatoes, chicken broth, salt, black pepper, and smoked paprika.
- Cover partially and let simmer over medium-low heat for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender. Most of the liquid should evaporate, creating a concentrated sauce.
- Stir in the apple cider vinegar and adjust seasoning if needed.
- Sprinkle the crispy bacon on top and garnish with chopped parsley before serving.
Step-By-Step Process
Chef Jenn’s Tips
- Cut potatoes evenly so they cook at the same time.
- If there’s too much bacon fat, drain some but leave enough to coat the veggies for extra flavor.
- Waxy potatoes like Yukon Gold give a creamier texture, while Russets make it fluffier.
- Apple cider vinegar adds acidity that balances the richness of the bacon and broth.
- Want a little heat? Add red pepper flakes while cooking the onions.
Make It A Meal
This dish pairs perfectly with corned beef, grilled meats, or barbecue. It’s similar to colcannon but has a unique flavor. Try serving it alongside pork chops—cabbage and pork make a great combination!
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of chicken broth if needed. Freezing isn’t ideal since potatoes can turn grainy, but if necessary, freeze in portions and thaw overnight before reheating.
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Cabbage and Potatoes with Bacon
Cabbage and Potatoes with Bacon is a simple, hearty dish packed with smoky bacon, tender cabbage, and flavorful potatoes. This comforting skillet meal is easy to prepare and makes a perfect side dish or light main course. Great for weeknight dinners or a St. Patrick’s Day feast!
Ingredients
- 4 slices bacon
- 1 cup onion diced
- 3 cloves garlic minced
- 4 cups green cabbage
- 1 pound yellow potatoes
- 1 ½ cups chicken broth low or no sodium-added
- ½ teaspoon salt to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 tablespoon apple cider vinegar
- parsley chopped, optional for garnish
Instructions
- Cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, keeping the bacon fat in the pan.
- Add the diced onion to the pan and sauté for about 6 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the chopped cabbage, stirring occasionally, and cook for about 5 minutes until it starts to soften.
- Mix in the diced potatoes, chicken broth, salt, black pepper, and smoked paprika.
- Cover partially and let simmer over medium-low heat for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender. Most of the liquid should evaporate, creating a concentrated sauce.
- Stir in the apple cider vinegar and adjust seasoning if needed.
- Sprinkle the crispy bacon on top and garnish with chopped parsley before serving.
Notes
Chef Jenn’s Tips
- Cut potatoes evenly so they cook at the same time.
- If there’s too much bacon fat, drain some but leave enough to coat the veggies for extra flavor.
- Waxy potatoes like Yukon Gold give a creamier texture, while Russets make it fluffier.
- Apple cider vinegar adds acidity that balances the richness of the bacon and broth.
- Want a little heat? Add red pepper flakes while cooking the onions.
Nutrition
Serving: 1cupCalories: 149kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 11mgSodium: 523mgPotassium: 490mgFiber: 3gSugar: 4gVitamin A: 138IUVitamin C: 34mgCalcium: 41mgIron: 1mg
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