Cabbage and Potatoes with Bacon
Add Preferred SourceIf you’re looking for a simple yet flavorful side dish, Cabbage and Potatoes with Bacon is a classic comfort food that delivers. Tender cabbage and hearty potatoes are cooked together with crispy, smoky bacon, creating a dish that’s both satisfying and easy to make. Whether served alongside roasted meats or enjoyed on its own, this dish is packed with warmth and rustic flavors.
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I love this dish. With just a few humble ingredients, you get terrific flavor. The cabbage becomes melt-in-your-mouth tender as it cooks, soaking up the smoky richness from the bacon and the softness of the potatoes. The bacon’s salty crispness balances the cabbage’s sweetness, while the potatoes give it a hearty, comforting bite. It’s the kind of dish that feels like home — simple, nourishing, and packed with flavor without needing much effort.
Plus, it’s incredibly versatile. You can make it a meal on its own by adding a fried egg on top or stirring in some sausage for extra protein. It also pairs beautifully with roasted chicken or pork, making it a perfect side for Sunday dinner or your St. Patrick’s Day feast. And if you have leftovers, they reheat like a dream — just crisp it up in a skillet for a quick and satisfying next-day meal. This is one of those recipes you’ll find yourself making over and over because it’s just that good.
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
Scroll down for the full recipe card with exact measurements and printable instructions.
Cook the bacon in a large skillet over medium heat until crispy. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pan to build flavor. Add the diced onion to the skillet and cook for about 6 minutes, stirring occasionally, until softened and lightly golden.
Stir in the garlic and cook for about 30 seconds, just until fragrant. Be careful not to let it brown.
Add the cabbage to the skillet and sauté for about 5 minutes, stirring occasionally, until it begins to soften and wilt.
Add the potatoes, chicken broth, salt, black pepper, and smoked paprika, stirring to combine everything evenly.
Partially cover the skillet and simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until the potatoes are fork tender and most of the liquid has reduced.
Stir in the apple cider vinegar, then taste and adjust the seasoning as needed. Sprinkle the crispy bacon over the top, garnish with parsley, and serve warm.
Chef Jenn’s Tips
- Cut the potatoes evenly for consistent cooking.
- If there’s excess bacon grease, drain some off, but leave enough to coat the vegetables for extra flavor.
- Use Yukon Gold potatoes for a creamy texture or Russets for a fluffier bite.
- The apple cider vinegar balances the richness of the bacon and broth but you can use any kind of vinegar or even a squeeze of lemon juice.
- Add red pepper flakes when cooking the onions for a bit of heat.
Make It A Meal
Pair this dish with a protein-rich main course like simple roasted chicken or grilled sausages, which will make for a satisfying meal. A light green salad or steamed vegetables adds freshness to your meal and can round out your feast.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of chicken broth if needed. Freezing isn’t recommended, as the potatoes can become grainy, but if necessary, store in portions and thaw in the fridge before reheating.
Cabbage & Potatoes with Bacon
Ingredients
- 4 slices bacon chopped
- 1 cup onion diced
- 3 cloves garlic minced
- 4 cups green cabbage chopped
- 1 pound yellow potatoes diced
- 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, for garnish optional
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 for about 6 minutes until softened.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the cabbage and sauté for about 5 minutes, stirring occasionally, until it begins to soften.
- Mix in the potatoes, chicken broth, salt, black pepper, and smoked paprika.
- Cover partially and simmer over medium-low heat for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender and most of the liquid has reduced.
- Stir in the apple cider vinegar, taste, and adjust seasoning if needed.
- Sprinkle the crispy bacon over the top and garnish with parsley before serving.
Notes
Chef Jenn’s Tips
- Cut the potatoes evenly for consistent cooking.
- If there’s excess bacon grease, drain some off, but leave enough to coat the vegetables for extra flavor.
- Use Yukon Gold potatoes for a creamy texture or Russets for a fluffier bite.
- The apple cider vinegar balances the richness of the bacon and broth but you can use any kind of vinegar or even a squeeze of lemon juice.
- Add red pepper flakes when cooking the onions for a bit of heat.
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.
Great recipe! I will give it a try!
Coming from Africa and always wanted to learn how to make Continental dishes!
My husband’s family has German/Swedish roots so I like to experiment with recipes. I cooked this with Esterhazy Rostbraten for Sunday dinner. My family loved it. I had russet potatoes on hand so used those but will try yukon gold potatoes next time to see which I like better. I cut the potatoes into cubes, about 1 inch, instead of diced so it took a little longer to cook. Otherwise I didn’t change anything.
Sounds like a great meal! Thanks for coming by to comment! ~Jenn