Discover the comforting flavors of this homemade fried cabbage and potatoes with bacon, a dish that brings together crispy bacon, tender cabbage, and perfectly cooked potatoes in a skillet. The smoky aroma of bacon fat infuses every bite, making it a beloved meal for any time of day.
This recipe is not only satisfying but also incredibly easy to prepare with simple ingredients you likely have on hand. It’s a rustic dish that balances textures beautifully — from crispy edges to soft, savory vegetables all coated in flavorful bacon grease.
- Combines classic comfort ingredients into one hearty, flavorful dish.
- Quick and straightforward cooking method that maximizes flavor with minimal effort.
- Perfect for breakfast, lunch, or dinner — versatile and satisfying.
Ingredients
- Bacon: Six thick strips of naturally smoked bacon create a rich, crispy base with flavorful rendered fat.
- Cabbage: Twelve ounces cut into 1-inch thick ribbons, providing a good texture and caramelizing beautifully.
- Potatoes: Two medium potatoes diced into 1/2-inch cubes ensure even cooking and a golden crust.
- Onion: Half a small onion, finely diced, adds a subtle sweetness and depth to the dish.
- Garlic Cloves: Five cloves minced; these add aromatic intensity without overpowering the other flavors.
- Salt: Half a teaspoon to enhance all the natural flavors in the dish.
- Black Pepper: Half a teaspoon freshly cracked from a Peugeot mill for a fresh, pungent aroma.
Instructions
- Cook the Bacon Until Crispy
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Place bacon strips in a large skillet or Dutch oven over medium-high heat. Stir occasionally for about 10 minutes until golden brown and crispy. This renders out flavorful fat that will serve as the cooking base and enhances the taste of the vegetables.
- Prepare the Vegetables While Bacon Cooks
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Cut cabbage into 1-inch thick ribbons, dice potatoes into even 1/2-inch cubes, finely dice the onion, and mince the garlic. Prepping everything beforehand prevents overcooking and ensures efficient, smooth cooking.
- Sauté Potatoes and Onion in Bacon Fat
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Return the skillet to medium-high heat with bacon fat still coating the pan. Add diced potatoes and onion. Cook 3-4 minutes, stirring occasionally, until potatoes soften at edges and onions turn fragrant. This step helps develop a golden crust and sweet flavor base.
- Cook Cabbage with Seasonings
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Add the cabbage, salt, and pepper to the skillet. Stir well to coat with bacon fat. Cover and reduce heat to medium, cooking 8-12 minutes and stirring every 2-3 minutes. This technique steams the vegetables gently and allows caramelized texture to form on exposed areas.
- Add Garlic and Return Bacon
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Remove the lid and stir in minced garlic, cooking for about 1 minute until fragrant but not burnt. Remove from heat, then add crumbled bacon pieces, tossing everything to combine evenly and bring all flavors together.
- Use thick-cut, naturally smoked bacon for the best taste and frying fat.
- Cut potatoes evenly to ensure uniform cooking and texture.
- Covering the skillet partially steams while uncovered edges caramelize the vegetables beautifully.
Storage Tips
Store leftover fried cabbage and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain crispiness without drying out.
Serving Suggestions
This dish pairs wonderfully with eggs for breakfast or can be served as a hearty side with roasted meats or grilled sausages for lunch or dinner. Garnish with fresh herbs or a sprinkle of shredded cheese for added richness.
- Render the bacon fat slowly over medium heat to avoid burning and extract maximum flavor.
- Allow the skillet to stay lightly covered during cooking to blend steaming and frying techniques for texture contrast.
- Add garlic at the end to prevent bitterness and maintain its fresh, aromatic qualities.
FAQs
- Can I use other types of bacon?
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Yes, but thick-cut and naturally smoked bacon yields the best flavor and cooking fat.
- What type of cabbage is best?
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Green cabbage works well due to its firm texture and mild flavor that caramelizes nicely.
- Can I make this recipe vegetarian?
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Simply omit the bacon and use olive oil or vegan butter for cooking instead.
- How do I reheat leftovers?
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Reheat gently in a skillet over low heat to maintain texture; avoid microwaving to prevent sogginess.
- Can this dish be frozen?
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Freezing is possible but not recommended due to texture changes in potatoes and cabbage upon thawing.
- What potatoes are best?
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Yukon Gold or red potatoes hold their shape well and are great for frying in this recipe.
- Is it necessary to cover the skillet?
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Covering helps steam the vegetables evenly but stirring regularly ensures caramelization and prevents sogginess.
Fried Cabbage Potatoes Bacon
Equipment
- 1 large skillet
- 1 Dutch oven optional alternative to skillet
- 1 lid for covering skillet during cooking
Ingredients
- 6 strips bacon
- 12 oz cabbage cut into 1-inch thick ribbons
- 2 potatoes diced into 1/2-inch cubes
- 1/2 small onion finely diced
- 5 garlic cloves minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Cook bacon strips in a large skillet or Dutch oven over medium-high heat for about 10 minutes, stirring occasionally, until crispy and golden brown. Remove bacon and crumble once cooled.
- Prepare vegetables: cut cabbage into 1-inch ribbons, dice potatoes into 1/2-inch cubes, finely dice onion, and mince garlic cloves.
- Return skillet to medium-high heat with bacon fat. Add diced potatoes and onion; cook for 3-4 minutes until potatoes soften at edges and onion is fragrant.
- Add cabbage ribbons, salt, and pepper to skillet. Stir to coat with bacon fat. Cover skillet and reduce heat to medium. Cook 8-12 minutes, stirring every 2-3 minutes, until vegetables are tender and caramelized.
- Remove lid, add minced garlic; stir constantly for about 1 minute until fragrant. Remove skillet from heat.
- Stir in crumbled bacon, toss to combine, and adjust seasoning if necessary before serving.
Notes
- Use naturally smoked bacon for richer flavor.
- Covering the skillet creates a nice texture contrast.
- Store leftovers refrigerated for up to 3 days.
