Cabbage and Potatoes with Bacon

Savory sautéed Cabbage & Potatoes with Bacon, garnished with fresh parsley on a white serving dish.

5 from 1 vote

I love how simple yet flavorful Cabbage and Potatoes with Bacon is! The crispy bacon adds a rich, smoky taste, while the tender potatoes and sautéed cabbage soak up all the delicious flavors. It’s a hearty, comforting dish that’s perfect as a side or a satisfying main course.

Prep Time5

Cook Time20

Total Time25

Course: Main Course, Side Dish

Cuisine: American, Irish-Inspired

Keyword: bacon, cabbage and potatoes, Cabbage and Potatoes with Bacon, skillet meal

Servings: servings

Calories: 119kcal

Author: Chef Jenn

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