Potatoes and Cabbage Beyond Colcannon

Discover the ultimate comfort food that’s both simple to prepare and incredibly satisfying: our Easy Cabbage and Potatoes with Bacon. This humble yet hearty dish effortlessly transforms from a perfect side to a fulfilling main course. Infused with the irresistible smoky flavor of crispy bacon, complemented by sweet, tender cabbage and robust, fork-tender potatoes, this recipe promises a delightful experience in every bite. Best of all, it comes together quickly, making it an ideal choice for any busy weeknight.

There’s a special kind of magic in creating something truly delicious from the simplest ingredients. This Cabbage and Potatoes with Bacon recipe embodies that magic, proving that extraordinary flavor doesn’t require complexity. The secret lies in the harmonious interplay of textures and tastes: the bacon renders its fat, creating a rich, smoky foundation that permeates every piece of cabbage and potato as they cook. This process ensures that each bite is not just seasoned, but deeply infused with savory goodness.

As the green cabbage gently sautés, it transforms, softening beautifully and developing a natural sweetness that perfectly balances the savory bacon. Meanwhile, the yellow potatoes retain their hearty, comforting character, becoming tender while diligently soaking up all the delicious pan juices. The result is a wonderfully saucy broth at the bottom of the pan – a flavorful treasure that often leads to friendly competition at the dinner table!

Beyond its incredible taste, this dish is celebrated for its remarkable versatility. It shines as an effortless side dish, complementing a wide array of main courses. Yet, it’s substantial enough to stand proudly on its own, especially if you opt to enhance it with additional protein like smoked sausage, kielbasa, or even leftover roasted chicken. Another fantastic advantage? This dish reheats wonderfully, allowing you to savor its comforting flavors the next day, assuming there’s any left!

Why You’ll Love This Cabbage and Potatoes with Bacon Recipe

This isn’t just another side dish; it’s a culinary hug in a bowl. Here’s why this recipe will quickly become a cherished favorite in your kitchen:

• **Uncomplicated Flavor:** Despite its gourmet taste, the recipe uses everyday ingredients and straightforward techniques, making it accessible for cooks of all skill levels.
• **The Power of Bacon:** The crispy bacon bits add a delightful crunch, but it’s the rendered bacon fat that truly elevates the dish, imbuing the vegetables with an unmatched depth of smoky, umami flavor.
• **Perfect Texture Play:** Experience the tender, slightly sweet cabbage melding beautifully with soft, hearty potatoes, all brought together by that luscious, savory broth.
• **Economical & Wholesome:** Made with affordable, pantry-friendly ingredients, this dish is not only kind to your wallet but also packed with wholesome vegetables.
• **Versatile Serving:** Whether you need a quick weeknight dinner or a comforting side for a holiday feast, this recipe adapts effortlessly.
• **Fantastic Leftovers:** Many dishes lose their charm upon reheating, but Cabbage and Potatoes with Bacon only gets better, allowing the flavors to deepen overnight.

Essential Ingredients for Your Comfort Dish

Crafting this flavorful dish begins with selecting quality ingredients. Each component plays a vital role in achieving that perfect balance of smoky, sweet, and savory:

• Bacon: For the best results, opt for a good quality regular cut bacon. While I often lean towards low-sodium bacon to better control the overall saltiness, especially when cooking with salted butter, any standard bacon will deliver that essential smoky depth and crispy texture. Feel free to use thick-cut bacon for more chew, or thin-cut for extra crispiness.
• Onion: Yellow or brown onions are my go-to choice, offering a balanced sweetness and savory note when caramelized. Sweet onions also work wonderfully, adding a touch more natural sugars. I recommend avoiding red onions, as they tend to turn a less appealing grayish color when cooked and can impart a stronger, sharper flavor that might overpower the delicate balance of this dish.
• Garlic: Fresh garlic is non-negotiable here! Its pungent aroma and sweet flavor, once minced and lightly cooked, are crucial for building the dish’s aromatic base. Pre-minced “jarlic” often lacks the vibrant flavor and aroma of fresh cloves, so take the extra minute to mince your own for a truly remarkable taste.
• Green Cabbage: A regular round green cabbage is ideal for this recipe. It holds its shape and texture well, providing a slight bite even when tender. The key is not to overcook it, allowing it to remain slightly firm and sweet. Experimenting with different cabbage varieties has shown that green cabbage offers the most consistent and pleasing results in terms of texture and flavor integration.
• Yellow Potatoes: These potatoes, such as Yukon Gold, are perfect for their creamy texture and slightly buttery flavor. You can peel them for a smoother consistency or, for added rustic charm and nutrients, leave the skins on, especially if using smaller baby potatoes cut in half. Make sure to cut them into even, bite-sized chunks to ensure they cook uniformly and become fork-tender at the same time as the cabbage.
• Chicken Broth: Homemade chicken broth is always superior for its rich, nuanced flavor. If using store-bought, choose a low or no-sodium variety. This gives you full control over the salt content of your dish, allowing you to season it perfectly to your preference without worrying about excessive sodium from the broth.
• Salt: Essential for enhancing all the other flavors. Season gradually and taste as you go, especially if your bacon or broth is already salty.
• Black Pepper: Freshly ground black pepper adds a delightful aromatic warmth and a subtle kick, elevating the overall taste profile.
• Smoked Paprika: This ingredient is a game-changer, infusing the dish with an extra layer of smoky flavor and a gentle, warming heat. It complements the bacon beautifully and adds a lovely reddish hue to the finished dish. Don’t skip it!
• Apple Cider Vinegar: A crucial touch of acidity at the end brightens the entire dish, cutting through the richness of the bacon and broth. It adds a pleasant tang that makes the flavors pop. If you don’t have apple cider vinegar, a squeeze of fresh lemon juice or a splash of white wine vinegar can work as a substitute.
• Parsley: Freshly chopped parsley is an optional but highly recommended garnish. It adds a vibrant splash of color and a fresh, herbaceous note that contrasts beautifully with the savory, hearty flavors of the dish.

How To Make Cabbage & Potatoes with Bacon: A Simple Guide

Follow these straightforward steps to create a wonderfully flavorful and comforting meal that’s sure to impress:

1. Crisp the Bacon: In a large skillet or Dutch oven, cook the bacon over medium heat until it’s wonderfully crispy and most of its fat has rendered. This usually takes about 5-8 minutes, depending on the thickness of your bacon. Once crispy, remove the bacon with a slotted spoon and set it aside on a plate lined with paper towels to drain. Leave the flavorful rendered fat in the pan – this is where all the magic begins!
2. Sauté the Onion: Add the diced onion to the hot bacon fat in the pan. Sauté over medium heat, stirring occasionally, for about 6-8 minutes, or until the onions have softened and become translucent, releasing their sweet aroma. Don’t rush this step, as properly softened onions lay a great flavor base.
3. Infuse with Garlic: Stir in the minced fresh garlic and cook for just 30 seconds to 1 minute, until it becomes fragrant. Be careful not to burn the garlic, as burnt garlic can turn bitter and ruin the flavor of the dish.
4. Sauté the Cabbage: Add the chopped green cabbage to the pan. Sauté for about 5-7 minutes, stirring occasionally, until the cabbage has slightly softened and begun to wilt. It should still have a little bit of bite and vibrant color, not be overly mushy.
5. Combine and Season: Stir in the chopped yellow potatoes, chicken broth, salt, black pepper, and smoked paprika. Ensure all the ingredients are well combined and the potatoes are submerged in the broth as much as possible.
6. Simmer to Perfection: Partially cover the pan with a lid, allowing some steam to escape. Reduce the heat to medium-low and let the mixture simmer gently for 15-20 minutes. Stir occasionally to prevent sticking and ensure even cooking. Continue cooking until the potatoes are fork-tender and much of the liquid has reduced into a rich, flavorful sauce that coats the vegetables beautifully.
7. Finish with Acidity and Taste: Remove the pan from the heat. Stir in the apple cider vinegar. This final touch brightens the flavors and adds a welcome zing. Taste the dish and adjust the seasoning if needed, adding more salt, pepper, or paprika to your preference.
8. Serve and Garnish: Transfer the Cabbage and Potatoes with Bacon to a serving dish. Top generously with the reserved crispy bacon pieces. For a touch of freshness and color, garnish with freshly chopped parsley, if desired. Serve hot and enjoy!

Step-By-Step Visual Process

Chef Jenn’s Expert Tips for Success

Achieve perfection with your Cabbage and Potatoes with Bacon by following these insightful tips from Chef Jenn:

• **Uniform Potato Chunks:** For even cooking, it’s crucial to cut your potatoes into roughly equal, bite-sized pieces. If some are too large, they’ll remain hard while others overcook. About ¾ to 1-inch cubes work best.
• **Manage Bacon Fat Wisely:** After cooking the bacon, you’ll have flavorful rendered fat. If there’s an excessive amount (more than 2-3 tablespoons), carefully drain some off. Leaving too much can make the dish greasy, but leaving enough is essential to coat the vegetables and infuse them with that incredible smoky flavor.
• **Choosing the Right Potato:** While yellow potatoes are recommended for their buttery texture, you can experiment. Yukon Gold potatoes are excellent for a creamy, rich result. If you prefer a fluffier texture, Russet potatoes can work, but they might break down a bit more. Avoid very waxy potatoes as they tend to stay firmer.
• **Add a Spicy Kick:** For those who enjoy a little heat, a pinch of red pepper flakes added with the onions will infuse a subtle warmth throughout the dish. For an even deeper smoky and spicy flavor, consider adding a dash of chipotle powder along with the smoked paprika.
• **The Magic of Acidity:** Don’t underestimate the role of apple cider vinegar. It provides a bright, tangy contrast that cuts through the richness of the bacon and broth, making the entire dish feel more vibrant and balanced. If you don’t have it, a tablespoon of fresh lemon juice is a great alternative.
• **Don’t Overcrowd the Pan:** When sautéing the cabbage, ensure your pan isn’t too crowded. If it is, the cabbage will steam instead of sauté, resulting in a less vibrant texture. Cook in batches if necessary, or use a larger pan.
• **Taste and Adjust:** Always taste your food before serving. The amount of salt needed can vary based on your bacon, broth, and personal preference. Adjust seasonings as necessary, adding more salt, pepper, or paprika until it’s just right.

Variations to Explore

This recipe is wonderfully versatile, allowing for creative adaptations to suit your taste or what you have on hand:

• **Add More Protein:** Transform this side dish into a more robust main by adding cooked protein. Sliced smoked sausage, kielbasa, ham, or even shredded leftover roasted chicken can be stirred in during the last 5-10 minutes of simmering.
• **Creamy Indulgence:** For a richer, creamier version, stir in a splash of heavy cream or a dollop of cream cheese during the last few minutes of cooking. This will create a luscious sauce that clings beautifully to the vegetables.
• **Herbaceous Notes:** Experiment with fresh herbs. A sprig of fresh thyme or rosemary added during the simmering phase can impart an earthy, aromatic depth. Stir in fresh dill or chives along with the parsley for a different flavor profile.
• **Vegetable Boost:** Feel free to add other quick-cooking vegetables. Sliced carrots, bell peppers, or even a handful of spinach or kale can be added during the last 10 minutes of simmering for extra nutrients and color.
• **Spicier Kick:** If the smoked paprika and red pepper flakes aren’t enough, consider a pinch of cayenne pepper or a dash of hot sauce just before serving.

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Make It A Meal: Perfect Pairings

This versatile Cabbage and Potatoes with Bacon dish pairs beautifully with a variety of main courses, enhancing any meal:

• Irish-Inspired Feasts: It’s a natural fit for corned beef, making it an essential component of any traditional Irish dinner, especially around St. Patrick’s Day.
• Hearty Pork Dishes: The flavors of cabbage and pork are a classic combination. Serve it alongside succulent pork chops, roasted pork loin, or even a simple grilled bratwurst for a truly comforting meal.
• Grilled & Smoked Meats: Its smoky notes make it an excellent accompaniment to BBQ ribs, grilled chicken, smoked brisket, or any robustly flavored meat.
• Roasted Chicken or Turkey: For a more wholesome meal, pair it with a perfectly roasted chicken or turkey breast. The pan juices from the poultry will meld wonderfully with the flavors of the cabbage and potatoes.
• As a Standalone Main: As mentioned, with an added protein like smoked sausage or kielbasa, this dish transforms into a satisfying and complete meal on its own.

Storage and Reheating Best Practices

One of the many virtues of Cabbage and Potatoes with Bacon is how well it keeps, making it perfect for meal prep or enjoying leftovers.

• Refrigeration: Store any leftover Cabbage and Potatoes with Bacon in an airtight container in the refrigerator for up to 3 days. Ensure it cools completely before sealing and storing.
• Reheating on the Stovetop: The best way to reheat this dish is on the stovetop. Place the leftovers in a skillet over medium-low heat. Add a splash of chicken broth or water if needed to prevent drying out and to help rejuvenate the sauce. Stir gently and heat until warmed through. This method helps maintain the texture of the vegetables.
• Microwave Reheating: While less ideal for texture, you can also reheat portions in the microwave. Place the dish in a microwave-safe container, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.
• Freezing (with caution): Freezing is generally not recommended for potato-based dishes, as potatoes can become grainy and mealy in texture once thawed and reheated. However, if absolutely necessary, freeze portions in airtight, freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator before reheating gently on the stovetop. Be prepared for a slight change in texture.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making this delicious Cabbage and Potatoes with Bacon:

• Can I make this dish vegetarian?
  Absolutely! To make it vegetarian, simply omit the bacon and use olive oil or butter to sauté the onions and garlic. You can also use vegetable broth instead of chicken broth. For added flavor, consider a pinch of smoked salt or a larger dose of smoked paprika to mimic some of the smoky depth bacon provides.
• What if I don’t have apple cider vinegar?
  No problem! While apple cider vinegar adds a unique tang, you can substitute it with a tablespoon of fresh lemon juice or a small splash of white wine vinegar. The goal is to add a touch of acidity to brighten the dish.
• Can I use different types of potatoes?
  Yes, you can. While yellow potatoes like Yukon Golds are highly recommended for their creamy texture, Russet potatoes will also work. If using Russets, they may break down a bit more, creating a slightly starchier sauce. Red new potatoes can also be used, keeping their skins on for extra texture and color. Just ensure they are cut to an even size for uniform cooking.
• How can I prevent the cabbage from getting soggy?
  The key is to not overcook the cabbage. Sauté it for just 5-7 minutes until it’s slightly softened but still has a bit of texture. During the simmering stage, ensure the lid is partially ajar, allowing some steam to escape. This prevents the cabbage from steaming excessively and becoming overly soft or mushy.
• Is this recipe gluten-free?
  Yes, this recipe is naturally gluten-free, assuming your chicken broth and bacon do not contain any added gluten-containing ingredients. Always check labels if you have strict dietary requirements.

Cabbage and Potatoes with Bacon

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.

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Course: Main Course, Side Dish

Cuisine: American, Irish-Inspired

Keyword: bacon, cabbage and potatoes, skillet meal

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6 servings

Calories: 119 kcal

Author: Chef Jenn

Ingredients

• 4 slices bacon
• 1 cup onion, diced
• 3 cloves garlic, minced
• 4 cups green cabbage, chopped
• 1 pound yellow potatoes, peeled and chunked, or baby potatoes cut in half
• 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

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.

Notes

• 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 Information

Serving: 1 cup | Calories: 119kcal | Carbohydrates: 20g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 316mg | Potassium: 528mg | Fiber: 3g | Sugar: 3g | Vitamin A: 133IU | Vitamin C: 34mg | Calcium: 41mg | Iron: 1mg

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.