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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.
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
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.
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.
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
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
- 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
- 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.
- 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.
- 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
- 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
- Discard excess bacon drippings. The amount you discard is up to you. I discard all but about 1 teaspoon.
- Add onion to skillet and cook until translucent. Add garlic and cook for 2 minutes
- Add cabbage, and season with salt, pepper, cayenne, garlic powder and onion powder
- 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.
- 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 gramsAmount Per Serving: Unsaturated Fat: 0g
Create With Joy says
Your dish looks amazing! Congrats – you’re featured at Inspire Me Monday at Create With Joy this week! 🙂
Maheshwari Solapurkar says
I love bacon and potatoes! I can’t wait to try this! Looks so delish!
Karyl says
Thanks Maheshwari! It’s really a delicious dish. Thanks for stopping by
Manju | Cooking Curries says
I have never tried this combo of cabbage and potatoes with bacon. Bet, it tastes delicious!
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
Elizabeth says
Now this sounds like the ultimate in comfort food! Definitely ticks all the boxes, this one! 🙂
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!
Sarah James @ Tales From The Kitchen Shed says
What a delicious side dish, cabbage, bacon and potatoes are a perfect combination. I’m sure I could eat a plateful just as it is.
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!
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.
Karyl says
Yes it does Gloria!! And thank you for the kind words, I do appreciate it.
Marie-Pierre Breton says
I love that you ve added a lot more veggies than potatoes! It look super yummy and healthy!
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!
Gillian Thompson says
Great twist on an Irish recipe. Looks pretty quick and easy for a great mid-week meal too.
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
Alicia Taylor says
Wow – if that’s not a great Irish recipe! Looks good!
Karyl says
Thanks so much Alicia! I appreciate it. It’s really delicious
Wendy Sprous | Moments For "Me" says
This looks so tasty and perfect for this time of year when cabbage is on sale! I shared it with my Friendly Meal Planning facebook group!
– http://www.momentsformeonline.com
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!
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!
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
Aish Das-Padihari says
I make a potato and cabbage stir fry but never added bacon to it. Not a fan of bacon.
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
Nicole says
Wow, I would have this as a meal! So many great flavours and what a great way to jazz up cabbage!!
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
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. 🙂
Karyl says
Oh my gosh that’s wonderful Heather! I would love to hear how your whole family–especially your toddler–likes it.
Fred says
This is definitely a balanced diet, I would love to try it with sweet potatoes. Thanks for sharing!
Karyl says
I think sweet potatoes would be a wonderful swap Fred! I’d love to hear how you like it. Thanks for stopping by
Tabitha says
This looks so yummy!!
Karyl says
Thanks Tabitha! I was super impressed with how well it turned out. It will definitely be a regular
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
Karyl says
Danielle, thank you SO MUCH for the kind words! I truly appreciate it.
Danielle @ Follow My Gut says
Of course, thanks for the post =]
Sally says
Karyl, this is absolutely fabulous! I’m so glad you forged through and committed to the dish! Here’s to many more my friend!
Karyl says
Thanks Sally!! I really appreciate it.