Potatoes & Cabbage (Not Colcannon!)

Looking for a tasty, humble, and affordable side dish? This easy Potatoes & Cabbage recipe is a no-fuss side dish that can also double as an entree. A touch of bacon adds smokiness, and the sweet cabbage and tender potatoes are perfect together in this oh-so-good side that’s ready in no time.

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!

Potatoes & Cabbage 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!

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

1. Cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
2. Add the diced onion to the pan and cook until softened, about 6 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the chopped cabbage and sauté for about 5 minutes, stirring occasionally, until slightly softened.
5. Stir in the potatoes, chicken broth, salt, black pepper, and smoked paprika.
6. 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.
7. Stir in the apple cider vinegar, taste, and adjust seasoning if needed.
8. Top with crispy bacon and garnish with parsley if desired.

Step-By-Step Process

Chef Jenn’s Tips

• Don’t cut your potatoes too bit or they’ll take forever to cook.
• If there’s too much bacon fat, drain some off but leave enough to coat the vegetables for added flavor.
• You can use any kind of potato in this dish, but my favorites are gold potatoes because they’re so buttery.
• For a spicy kick, add a pinch of red pepper flakes while cooking the onions. Sometimes I add a dash of chipotle powder for a smoky spicy flavor.

Recommended

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.