Homemade Fried Cabbage and Potatoes with Bacon

If you ask me, fried cabbage and potatoes is the kind of comfort food that just makes sense.

This simple skillet dish brings together crispy bacon, tender potatoes, and soft ribbons of cabbage with onion and garlic. The bacon fat coats everything as it cooks, giving each bite a rich, savory flavor.

It starts with thick-cut bacon crisped up in a hot pan. Then diced potatoes get golden and tender before the cabbage wilts down with the aromatics. Salt and pepper bring it all together.

It’s an easy weeknight dinner that fills you up without a lot of fuss, perfect for those nights when you want something hearty.

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What Kind of Cabbage Should I Use?

Green cabbage is your best bet for this recipe since it holds up well to frying and has a nice mild flavor that pairs perfectly with bacon. You can also use savoy cabbage if that’s what you have on hand – it’s a bit more tender and has a slightly sweeter taste. Red cabbage will work too, though it might turn your dish a purple-ish color and has a bit more bite to it. When picking out your cabbage at the store, look for heads that feel heavy for their size and have crisp, tightly packed leaves without any browning or soft spots.

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Options for Substitutions

This simple dish is easy to customize based on what you have in your kitchen:

• Bacon: If you don’t have bacon, try using diced ham, pancetta, or even smoked sausage cut into small pieces. For a vegetarian version, skip the meat and use 2-3 tablespoons of olive oil or butter for cooking instead.
• Cabbage: Green cabbage works great here, but you can also use savoy cabbage or Napa cabbage. Just keep in mind that Napa cabbage cooks faster and has a milder taste, so adjust your cooking time accordingly.
• Potato: Any potato variety will work – russet, red, or Yukon gold all cook up nicely. Just cut them into similar-sized pieces so they cook evenly.
• Garlic: Fresh garlic really makes this dish shine, but if you’re in a bind, you can use 1 teaspoon of garlic powder instead. Add it when you’d normally add the fresh garlic.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this dish is cutting the potatoes too thick, which means they won’t cook through in the same time as the cabbage – aim for thin slices about 1/4 inch thick so everything finishes together.

Another common error is adding the garlic too early, which causes it to burn and turn bitter in the hot bacon fat, so always wait until the very end and cook it for just one minute.

Don’t skip covering the pan while cooking, as the steam helps soften the vegetables without adding extra oil, and make sure to stir occasionally to prevent sticking and ensure even browning.

Finally, resist the urge to cook on high heat – medium heat gives you better control and prevents the cabbage from burning before the potatoes are tender.

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What to Serve With Fried Cabbage and Potatoes?

This dish is pretty hearty on its own, but I love serving it alongside some crusty rye bread or dinner rolls to round out the meal. Since the cabbage and potatoes are already packed with bacon flavor, a simple protein like grilled chicken breast or pan-seared pork chops makes a great addition without overwhelming your plate. If you want to keep things on the lighter side, a crisp apple slaw or a basic cucumber salad with vinegar adds a nice refreshing contrast to the rich, savory flavors. Some people also like to serve this with a fried or poached egg on top for breakfast or brunch, which turns it into a complete meal all by itself.

Storage Instructions

Store: Keep your leftover fried cabbage and potatoes in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day as everything has time to meld together, making it perfect for meal prep or quick lunches throughout the week.

Freeze: This dish freezes pretty well for up to 2 months. Just let it cool completely before transferring to a freezer-safe container. The potatoes might get a slightly different texture after freezing, but the taste stays great.

Reheat: Warm it up in a skillet over medium heat for the best results, stirring occasionally until heated through. You can also microwave it in 1-minute intervals, but the skillet method helps crisp up the bacon and potatoes again. Add a splash of water if it seems dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-500
• Protein: 16-20 g
• Fat: 24-32 g
• Carbohydrates: 28-36 g

Ingredients

For the base:

• 6 strips bacon (I prefer Wright brand naturally smoked for thicker slices)

For the main dish:

• 12 oz cabbage (cut into 1-inch thick ribbons for better texture)
• 2 potatoes (diced into 1/2-inch cubes to ensure even cooking)
• 1/2 small onion, finely diced
• 5 garlic cloves
• 1/2 tsp salt
• 1/2 tsp pepper (freshly cracked from a Peugot mill for better aroma)

Step 1: Prep and Cook the Bacon

• 6 strips bacon

Cook the bacon strips in a large skillet or Dutch oven over medium-high heat for about 10 minutes, stirring occasionally, until they’re crispy and golden brown.

This renders out the fat that will become your cooking base and add incredible flavor to the vegetables.

Once cooked, transfer the bacon to a paper towel-lined plate and crumble it into bite-sized pieces once it cools slightly.

Step 2: Prepare the Mise en Place

• 12 oz cabbage
• 2 potatoes
• 1/2 small onion
• 5 garlic cloves

While the bacon cooks, prepare all your vegetables: cut the cabbage into 1-inch thick ribbons, dice the potatoes into 1/2-inch cubes, finely dice the onion, and mince the garlic cloves.

Having everything prepped before you start cooking ensures smooth, efficient cooking and prevents overcooking any single ingredient while you’re still chopping.

Step 3: Sauté Potatoes and Aromatics

• bacon fat from Step 1
• 2 potatoes
• 1/2 small onion

Return the skillet to medium-high heat with the bacon fat still coating the bottom.

Add the diced potatoes and onion, cooking for about 3-4 minutes, stirring occasionally, until the potatoes start to soften slightly at the edges and the onion becomes fragrant.

This initial cooking helps the potatoes develop a slight golden crust and allows the onion to release its sweetness into the fat.

Step 4: Add Cabbage and Braise Until Tender

• 12 oz cabbage
• 1/2 tsp salt
• 1/2 tsp pepper
• potatoes and onion from Step 3

Add the cabbage ribbons along with salt and pepper to the skillet, stirring to coat everything with the bacon fat.

Cover the skillet with a lid and reduce heat to medium, cooking for about 8-12 minutes, stirring every 2-3 minutes, until the potatoes are fork-tender and the cabbage is wilted and caramelized at the edges.

I find that covering the pan steams the vegetables slightly while the uncovered portions get a nice caramelized crust—this creates wonderful texture contrast.

Step 5: Finish with Garlic and Bacon

• 5 garlic cloves
• crumbled bacon from Step 1

Remove the lid and add the minced garlic, stirring constantly for about 1 minute until fragrant.

The heat will bloom the garlic’s flavor without letting it burn.

Remove the skillet from heat, then stir in the crumbled bacon from Step 1, tossing everything together until evenly distributed.

Taste and adjust seasoning if needed.

Homemade Fried Cabbage and Potatoes with Bacon

Delicious Homemade Fried Cabbage and Potatoes with Bacon recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 3 servings

Calories 450 kcal

Ingredients

  

For the base::

• 6 strips bacon (I prefer Wright brand naturally smoked for thicker slices)

For the main dish::

• 12 oz cabbage (cut into 1-inch thick ribbons for better texture)
• 2 potatoes (diced into 1/2-inch cubes to ensure even cooking)
• 1/2 small onion, finely diced
• 5 garlic cloves
• 1/2 tsp salt
• 1/2 tsp pepper (freshly cracked from a Peugot mill for better aroma)

Instructions

 

• Cook the bacon strips in a large skillet or Dutch oven over medium-high heat for about 10 minutes, stirring occasionally, until they're crispy and golden brown. This renders out the fat that will become your cooking base and add incredible flavor to the vegetables. Once cooked, transfer the bacon to a paper towel-lined plate and crumble it into bite-sized pieces once it cools slightly.
• While the bacon cooks, prepare all your vegetables: cut the cabbage into 1-inch thick ribbons, dice the potatoes into 1/2-inch cubes, finely dice the onion, and mince the garlic cloves. Having everything prepped before you start cooking ensures smooth, efficient cooking and prevents overcooking any single ingredient while you're still chopping.
• Return the skillet to medium-high heat with the bacon fat still coating the bottom. Add the diced potatoes and onion, cooking for about 3-4 minutes, stirring occasionally, until the potatoes start to soften slightly at the edges and the onion becomes fragrant. This initial cooking helps the potatoes develop a slight golden crust and allows the onion to release its sweetness into the fat.
• Add the cabbage ribbons along with salt and pepper to the skillet, stirring to coat everything with the bacon fat. Cover the skillet with a lid and reduce heat to medium, cooking for about 8-12 minutes, stirring every 2-3 minutes, until the potatoes are fork-tender and the cabbage is wilted and caramelized at the edges. I find that covering the pan steams the vegetables slightly while the uncovered portions get a nice caramelized crust—this creates wonderful texture contrast.
• Remove the lid and add the minced garlic, stirring constantly for about 1 minute until fragrant. The heat will bloom the garlic's flavor without letting it burn. Remove the skillet from heat, then stir in the crumbled bacon from Step 1, tossing everything together until evenly distributed. Taste and adjust seasoning if needed.