Fried Cabbage and Potatoes with Bacon
Fried cabbage and potatoes with bacon is one of those dishes that tastes like it took way longer than it did: smoky, savory, and just a little saucy from the broth at the bottom of the pan.
What I love about this recipe is how something so simple can taste so good. The bacon gives it that rich, smoky flavor that seeps into the cabbage and potatoes as they cook, making every bite packed with savory goodness. The cabbage softens and turns sweet, while the potatoes stay hearty and tender, soaking up all that delicious flavor. There’s a bit of saucy broth at the bottom that’s so good – we all fight over it!
Fried Potatoes and Cabbage with Bacon works as a side dish with just about anything, but it’s hearty enough to stand on its own, especially if you add a bit of smoked sausage or other meat to the dish. And the best part? It reheats beautifully, so you can enjoy it again the next day, if there’s any left!
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Chef Jenn’s Take on Fried Cabbage and Potatoes
This is the kind of recipe I make when I want something honest and satisfying without a lot of fuss. Cabbage cooked down in bacon fat with a splash of broth turns sweet and almost silky and is completely different from raw cabbage. It’s so delish that people at my table fight over the last spoonful of that saucy broth at the bottom.
The two things that make this version stand out are the smoked paprika and the apple cider vinegar. The paprika deepens the smokiness from the bacon; use smoked paprika, not regular paprika. The vinegar, just a splash at the end, cuts through the richness and wakes the whole dish up. Don’t skip it.
I’ve made this with Savoy cabbage, red cabbage, and napa cabbage. I pick green cabbage every time. It holds its texture better and doesn’t turn mushy if you cook it a minute too long, which matters on a busy weeknight.
What You’ll Love About This Dish
- The bacon fat does double duty; crispy bacon on top, and the rendered fat is what the whole dish cooks in
- Smoked paprika and apple cider vinegar together give it a depth you don’t expect from inexpensive ingredients
- The potatoes get tender and absorb all that smoky, savory broth with no bland bites
- Hearty enough to be a meal on its own, especially with a smoked sausage thrown in
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
For a full list of ingredients and instructions, please scroll down to the bottom of this page for the recipe.
Cook the bacon in a large skillet or Dutch oven over medium heat until crispy. Use a slotted spoon or spider strainer to transfer the bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pan for extra flavor.
Add the diced onion to the pan and cook for about 6 minutes, stirring occasionally, until softened and lightly translucent.
Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to let the garlic brown too much or it can become bitter.
Add the chopped cabbage and sauté for about 5 minutes, stirring occasionally, until it begins to soften and shrink down slightly. Tongs work especially well for tossing the cabbage evenly in the pan.
Stir in the potatoes, chicken broth, salt, black pepper, and smoked paprika until everything is well combined.
Partially cover the pan and cook over medium-low heat for 15 to 20 minutes, stirring from time to time, until the potatoes are fork-tender and most of the liquid has reduced into a light, flavorful sauce.
Stir in the apple cider vinegar, then taste and adjust the seasoning if needed. The vinegar helps brighten the rich bacon and cabbage flavors.
Top with the crispy bacon and garnish with parsley if desired, then serve warm.
Make It A Meal
This dish pairs perfectly with corned beef or any Irish-inspired meal. It also complements BBQ, grilled meats, and smoked dishes. Try serving it with pork chops for a classic cabbage-and-pork combination.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over medium heat, adding a splash of broth if needed. Freezing isn’t ideal since the potatoes may become grainy, but if necessary, freeze in portions and thaw overnight in the fridge before reheating.
Frequently Asked Questions
You can, but red cabbage turns an unappetizing purple-grey when cooked with broth and vinegar. Green cabbage holds its color and texture better — stick with it.
Yes. It actually tastes better the next day once the flavors have had time to settle. Reheat on the stovetop with a splash of broth.
You can use olive oil or butter instead and skip the bacon entirely. Add a quarter teaspoon of smoked paprika extra to compensate for the lost smokiness. It’s still good — just different.
Yukon Golds are the best choice — buttery flavor, hold their shape. Russets will work but tend to get a bit mealy. Red potatoes are a solid backup.
No — colcannon is an Irish dish of mashed potatoes mixed with cooked cabbage, finished with butter. This is a separate dish: chunked potatoes and chopped cabbage cooked together in bacon fat with broth, smoked paprika, and vinegar. Different texture, different flavor profile entirely.
Fried Cabbage and Potatoes with Bacon
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, leaving the rendered fat in the pan.
- Add the diced onion to the pan and cook until softened, about 6 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the chopped cabbage and sauté for about 5 minutes, stirring occasionally, until slightly softened.
- Stir in the potatoes, chicken broth, salt, black pepper, and smoked paprika.
- Cover partially and let it cook over medium-low heat for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender and much of the liquid has reduced into a flavorful sauce.
- Stir in the apple cider vinegar, taste, and adjust seasoning if needed.
- Top with crispy bacon and garnish with parsley if desired.
Notes
Chef Jenn’s Tips
- Cut potatoes evenly so they cook at the same rate.
- If there’s too much bacon fat, drain some off but leave enough to coat the vegetables for added flavor.
- Yukon Gold potatoes create a creamy texture, while Russets give a fluffier bite.
- A splash of apple cider vinegar balances the richness of the bacon and broth.
- For a spicy kick, add a pinch of red pepper flakes while cooking the onions.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.