Add Preferred SourceSometimes, you just need a hearty, comforting dish that brings together simple ingredients in the most delicious way. Cabbage and Potatoes with Bacon is exactly that—savory, smoky, and utterly satisfying. This dish is budget-friendly, easy to make, and packed with flavor, making it perfect for a cozy weeknight meal or a crowd-pleasing side. I’ve tested this recipe until it’s perfect, and I’ve been making it this way for over 20 years!
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History
Cabbage and Potatoes with Bacon is a dish with origins in European peasant cooking, dating back to the 18th and 19th centuries. In the United States, it became particularly popular in the 1920s to 1950s, reflecting the comfort food trends of the time. The combination of simple, affordable ingredients—cabbage, potatoes, and bacon—was perfect for large families and quickly became a staple in many homes, especially during the colder months.
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.
Start by cooking the bacon in a large skillet or Dutch oven over medium heat until it is crispy and golden. Scoop it out with a slotted fish spatula, which is great for draining off excess fat while keeping the bacon pieces intact. Set the bacon aside and leave that flavorful bacon fat right in the pan.
Add the chopped onion to the pan and sauté it in the bacon fat until softened and lightly golden, about 6 minutes. Stir occasionally and enjoy how sweet the onions become as they cook.
Add the garlic and cook for about 30 seconds, just until fragrant. A garlic rocker makes quick work of mincing and keeps cleanup easy.
Stir in the chopped cabbage and cook for about 5 minutes, stirring now and then, until it starts to soften and wilt down.
Add the diced potatoes, chicken broth, salt, black pepper, and smoked paprika if you are using it. Give everything a good stir so the flavors are evenly distributed.
Partially cover the pan and let it simmer over medium low heat for about 15 to 20 minutes, stirring occasionally to prevent sticking. You want most of the liquid to cook down, leaving a slightly condensed, flavorful sauce clinging to the vegetables. A silicone lid is handy here because it lets steam escape without splattering.
Once the potatoes are fork tender, stir in the apple cider vinegar if you like a little brightness, then taste and adjust the seasoning as needed.
Top with the crispy bacon and finish with a sprinkle of chopped parsley. Serve it warm and enjoy a comforting, down home dish that never goes out of style.
Chef Jenn’s Tips
- Cut the potatoes into even-sized pieces to ensure they cook at the same rate.
- Don’t skip draining some of the bacon fat if there’s too much—leave just enough to coat the vegetables for extra flavor.
- Use a waxy potato like Yukon Gold for a creamier texture, or Russets for a fluffier bite.
- The apple cider vinegar adds a touch of brightness that balances the richness of the bacon and broth.
- If you want a spicier kick, add a pinch of red pepper flakes while sautéing the onions.
Make It A Meal
This is the perfect side dish to corned beef, or if you’re having an Irish themed meal. It’s not quite colcannon, though the flavors are somewhat similar. I also love serving this hearty side with BBQ and grilled meats, or anything from the smoker. Try it with pork chops – cabbage and pork chops go together amazingly well!
Storage
Leftovers store well in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over medium heat, adding a splash of chicken broth if needed to keep it from drying out. Freezing is not recommended, as the potatoes can become grainy, but if needed, freeze in portions and thaw overnight in the fridge before reheating.
Cabbage & 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 in a large skillet or Dutch oven over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
- Sauté the onion in the bacon fat until softened, about 6 minutes.
- Add the garlic and cook for another 30 seconds until fragrant.
- Stir in the chopped cabbage and cook for about 5 minutes, stirring occasionally, until it starts to soften.
- Add the diced potatoes, chicken broth, salt, black pepper, and smoked paprika (if using).
- Partially cover and let simmer over medium-low heat for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking. You want a lot of the liquid to evaporate leaving behind a condensed sauce.
- Stir in the apple cider vinegar if using, and adjust seasoning as needed.
- Top with the crispy bacon and garnish with chopped parsley before serving.
Notes
Chef Jenn’s Tips
- Cut the potatoes into even-sized pieces to ensure they cook at the same rate.
- Don’t skip draining some of the bacon fat if there’s too much—leave just enough to coat the vegetables for extra flavor.
- Use a waxy potato like Yukon Gold for a creamier texture, or Russets for a fluffier bite.
- The apple cider vinegar adds a touch of brightness that balances the richness of the bacon and broth.
- If you want a spicier kick, add a pinch of red pepper flakes while sautéing 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.