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Cabbage, Bacon and Potatoes

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Cabbage, Bacon and Potatoes is a wonderful mix of flavors and textures that is perfect on its own or as a side dish with pork or beef.

Cabbage, Bacon and Potatoes - Karyl's Kulinary Krusade

Over the past few months I’ve worked very hard to improve my blog content and photography, and I’ve made big strides in that area. However, I’m still really struggling to increase my readership and reach. They have both improved, but not even close to the level I want. Blogging is very hard work, and is currently a part-time hobby. So that means fitting blog work and promotion around my full-time job. I’ve joined numerous Facebook, Pinterest and Twitter groups, all to connect with other bloggers and grow mine at the same time.

I recently joined a very active food blogger Facebook group, and one of the things that drew me in is their monthly recipe roundups. I did my own weekly recipe roundups last year, but it was very time consuming and didn’t give me the return I wanted. Days after joining the group I learned that the next roundup, a St. Patty’s Day theme, was due in a week. I jumped right in, and committed to the roundup. Then realized that I didn’t have a single recipe that would work. I got on Pinterest for some inspiration, and the first thing that caught my eye was Irish nachos. But I don’t have a cast-iron skillet, and realized it would be more labor-intensive than I had time for on a weekday.

Next, I found numerous recipes for Colcannon, a combination of mashed potatoes and cabbage. Crazy as it sounds, I’ve never made mashed potatoes. And I don’t have a potato masher. So that recipe went down the tubes as well. Then I remembered a fried cabbage recipe I used to make a few years ago as a side dish. It’s okay, but doesn’t really have a lot of oomph. And for my first roundup recipe, I need lots of oomph! So I figured it would be fun to do a play on colcannon, but use potato pieces rather than mashed. Many Irish dishes use corned beef, but I’m not a huge fan of it. And I saw that other recipes substitute bacon. I’ve never met a piece of bacon I didn’t like. That’s how Cabbage, Bacon and Potatoes was born

Cabbage, Bacon and Potatoes - Karyl's Kulinary Krusade

Oh my gosh this Cabbage, Bacon and Potatoes is so delicious. The flavors all work well together, and I love the contrast in textures. I normally only use regular-cut bacon, but decided to try thick-cut bacon this time. What a difference it makes. Thick-cut bacon has more bite, more texture, and more flavor than regular bacon. I rarely cook with bacon, so it’s a splurge I’m willing to make.

Cabbage, Bacon and Potatoes - Karyl's Kulinary Krusade

I use baby red potatoes for this Cabbage, Bacon and Potatoes, but baby yukon gold or full sized red or gold potatoes would work just as well. Regardless of what potatoes you use, keep the skin on, because the skin contains a lot of nutrients and the skin gets nice and crispy. The key is to cut the potatoes so they are all about the same size, and therefore cook evenly. A few years ago I discovered a recipe for oven fried potatoes, and loved it. It is a little time-consuming, but it results in a potato that’s crispy on the outside, and fluffy on the inside. One of these days I’ll get around to writing a post about it, but in the meantime, it works fabulously in this Cabbage, Bacon and Potatoes.

Cabbage, Bacon and Potatoes - Karyl's Kulinary Krusade

I do cook the cabbage in the bacon drippings, but I only use a fraction of the drippings. If you want a more rich dish, use all the drippings. It’s really your choice. I may have gone a little overboard on the fresh black pepper, especially since I also added cayenne pepper while the cabbage cooked. But I love the bite that the pepper adds. You have full control over the heat in this dish.

When I agreed to do this first round-up, and then couldn’t find a recipe, I thought I had bitten off more than I could chew. I am so glad that I decided to forge through with this Cabbage, Bacon and Potatoes, because it is really delicious. I ate it as a meal, but it would also go really well with pork chops or a pot roast. Another great option would be for a potluck or picnic. This Cabbage, Bacon and Potatoes will definitely be a staple in my meal rotation.

Cabbage, Bacon and Potatoes - Karyl's Kulinary Krusade

Cabbage, Bacon and Potatoes

Yield: 2 people
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 4 pieces thick-cut bacon
  • 1 1/2 lb baby red potatoes
  • 3 cups cabbage, sliced
  • 1/2 cup yellow onion, diced
  • 4 cloves raw garlic, thinly sliced
  • salt & freshly ground pepper, to taste
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Canola or vegetable oil (to cook potatoes)

Instructions

  1. Add just enough oil to a baking pan to cover the bottom of pan. Turn oven to 400 degrees, and immediately put pan into oven so oil heats at the same time
  2. Clean and cut potatoes. Do not remove the skin. You want all potatoes to be about the same size, so cut in half or quarters, as needed.
  3. Add potatoes to a pot of cold, lightly salted water. Bring water to boil, and let par-cook for 4-5 minutes. Drain water. When potatoes are cool enough to handle, score the potato flesh with a fork. Do not score the skin.
  4. When oven is ready, add potatoes to pan. Cook, turning every 7-10 minutes, until potatoes are browned on all sides. Will take 20-30 minutes, depending on the size of the potatoes. Remove and drain on paper towels
  5. Add bacon to large skillet over medium heat, and cook until done to your preference. Remove bacon and drain on paper towels. When bacon is cool, cut into bite-sized pieces
  6. Discard excess bacon drippings. The amount you discard is up to you. I discard all but about 1 teaspoon.
  7. Add onion to skillet and cook until translucent. Add garlic and cook for 2 minutes
  8. Add cabbage, and season with salt, pepper, cayenne, garlic powder and onion powder
  9. After a few minutes, check cabbage. You may need to add a little water to help the cabbage cook down. Saute lightly, until cabbage is soft enough for your liking. This will take about 10 minutes.
  10. Add potatoes and bacon to cabbage mixture, and stir to combine. Add a little more black pepper, if desired. Portion into bowls and serve
Nutrition Information:
Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© Karyl
Cabbage, Bacon and Potatoes - Karyl's Kulinary Krusade

Comments

    • Karyl says

      It’s really delicious Manju! I like all the ingredients separately, so I figured it would be even better together. Thanks for stopping by

      Reply

    • Karyl says

      Yes it does Elizabeth! And even though it is a little time-consuming to do the potatoes, it all comes together easily and is really delicious. Thanks for stopping by!

      Reply

    • Karyl says

      That’s exactly what I did Sarah! Honestly to me, I would rather do it as a lunch on its own rather than a side. That way I can eat more of it and not feel guilty 🙂 Thanks for stopping by!

      Reply

  6. Gloria @ Homemade & Yummy says

    Well first off BACON makes everything delicious. I happen to be a potato lover….and since I am Ukrainian, I have eaten LOTS of cabbage. This sounds totally delicious…and you are right it can hold its’ own…or be the perfect side.

    Reply

    • Karyl says

      Thanks Marie! It is really a very good dish. And really, if regular bacon isn’t your thing you could add turkey bacon. It would change the flavor slightly, but I still think it would be good. Thanks for stopping by!

      Reply

    • Karyl says

      Thanks Gillian! I think if you’re really short on time, it would be the perfect time to cut the potatoes smaller and do a quick saute instead of the oven fry. But either way, it’s still delicious. Thanks for stopping by

      Reply

    • Karyl says

      Thank you so much Wendy! I truly appreciate it. And yes, you are right, this is a great time of year to buy cabbage. Thanks for stopping by!

      Reply

  11. Amy says

    Food blogging really IS a lot of work, isn’t it?! I love the sound of this and can’t wait to try it! I’m also going to pin it to my Whole 30 board because it is compliant as long as I use compliant bacon!

    Reply

    • Karyl says

      Yes it is Amy! So many people have no clue…honestly, I didn’t either before I got into it. I didn’t realize there was Whole 30 compliant bacon! That’s good to know. Thanks for stopping by

      Reply

    • Karyl says

      Oh man, I’ve never heard of anyone who’s not a fan of bacon! But really, you could easily do this dish without the bacon. And maybe add chicken or some other protein to add a little bulk to it. Thank you for stopping by Aish

      Reply

    • Karyl says

      Thanks Nicole! Yeah, cabbage is so boring by itself, I love that it works so well with other flavors. Thanks for stopping by

      Reply

  14. Heather says

    Hi Karyl! I am making this recipe this week as I know I’ll have half a cabbage left over from another family fav we are making. I am soooo looking forward to this as my toddler loves each of these ingredients, so I’m anticipating (hopefully) a happy eater that evening! Thanks so much for sharing this. 🙂

    Reply

    • Karyl says

      Oh my gosh that’s wonderful Heather! I would love to hear how your whole family–especially your toddler–likes it.

      Reply

  17. Danielle @ Follow My Gut says

    Karyl you said everything I’m feeling. Blogging is seriously work and I think so people think it’s super easy to do. It’s amazing and fun at the same time so I’m so glad you’re keeping at it. Your photos and content is so great and I love it. I loved it before but even more now. I really like how this recipe is making me hungry and kinda ready for lunch a little early. Great recipe as always and don’t give up with the blogging work, it will all pay off in no time love =]

    Danielle | FollowMyGut.com <3

    Reply

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