If you ask me, cabbage and potatoes are a match made in heaven.
This hearty Southern-style side dish brings together simple ingredients in a way that just works. Tender potatoes and soft ribbons of cabbage get cooked down with crispy bacon and savory chicken broth.
The onions add a little sweetness while the bacon fat gives everything a rich, smoky flavor. A sprinkle of garlic powder and black pepper rounds out the taste without getting too fancy.
It’s a comforting dish that goes with just about anything, perfect for a weeknight dinner or Sunday supper.
Why You’ll Love This Cabbage & Potatoes
- Budget-friendly ingredients – This recipe uses simple, affordable staples like cabbage and potatoes to create a filling meal that won’t break the bank.
- Ready in under an hour – You can have this comforting Southern-style dish on the table in less than 50 minutes, making it perfect for busy weeknights.
- Bacon makes everything better – The crispy bacon adds a smoky, savory flavor that takes this humble veggie dish to the next level.
- One-pot meal – Everything cooks together in one pot, which means less cleanup and more time to relax after dinner.
- Hearty and filling – The combination of potatoes and cabbage makes this a satisfying side dish or even a light main course that’ll keep you full.
What Kind of Cabbage Should I Use?
Green cabbage is your best bet for this Southern-style dish, as it holds up well during cooking and has that classic mild, slightly sweet flavor. You can find it year-round at any grocery store, and it’s usually pretty affordable too. If you want to mix things up, savoy cabbage is another great option with a more tender texture and milder taste. Just avoid red cabbage for this recipe since it can turn everything a purplish color and has a slightly different flavor profile that doesn’t quite fit the traditional Southern vibe.
Options for Substitutions
This simple Southern dish works well with a few ingredient swaps if you need them:
- Bacon: If you’re out of bacon, you can use smoked sausage or ham for that smoky flavor. Cut it into bite-sized pieces and cook it the same way. For a lighter option, try turkey bacon, though you might want to add a pinch of smoked paprika for extra depth.
- Potatoes: Any potato variety works here – russets, red potatoes, or Yukon golds all hold up well. Just keep the pieces roughly the same size so they cook evenly.
- Cabbage: Green cabbage is traditional, but savoy cabbage or even Napa cabbage can work. Just note that Napa cabbage cooks faster and has a milder taste, so you might want to add it later in the cooking process.
- Chicken broth: Vegetable broth works fine if that’s what you have. You could also use water with a bouillon cube, though the dish will have a slightly less rich flavor.
- Onion: Yellow, white, or sweet onions all work equally well in this recipe. Pick whichever you prefer or have available.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with this dish is overcooking the cabbage, which turns it mushy and releases an unpleasant sulfur smell – aim for tender-crisp cabbage by checking it after 5 minutes and stopping once it’s just softened.
Another common error is not microwaving the potatoes long enough before cubing them, which means they won’t finish cooking in time with the cabbage and you’ll end up with hard, undercooked chunks.
Don’t skip draining most of the bacon grease before adding the vegetables – leaving more than 2-3 tablespoons will make your dish greasy instead of flavorful.
Finally, resist the urge to stir too frequently once everything is in the pot, as this can break down the potatoes into mush rather than keeping them in nice, intact cubes.
What to Serve With Cabbage and Potatoes?
This hearty cabbage and potatoes dish is pretty filling on its own, but I love serving it alongside some cornbread or dinner rolls to soak up all that bacon-flavored broth. Since the dish already has bacon in it, grilled or baked chicken makes a great protein addition without being too heavy. You could also serve it with pork chops or a simple meatloaf for a complete Southern-style dinner. If you want to add some freshness to the plate, a quick cucumber and tomato salad or some pickled vegetables on the side cuts through the richness nicely.
Storage Instructions
Store: Keep any leftovers 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, so this is a great dish to make ahead for busy weeknights.
Freeze: You can freeze this for up to 3 months in a freezer-safe container. Just know that the potatoes might get a little softer after freezing, but the taste will still be there. Let it thaw in the fridge overnight before reheating.
Reheat: Warm it up in a skillet over medium heat with a splash of chicken broth to keep it from drying out. You can also use the microwave, but I find the stovetop method keeps the bacon nice and crispy.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-1900
- Protein: 50-60 g
- Fat: 60-70 g
- Carbohydrates: 230-250 g
Ingredients
- 2.5 lb potatoes (Yukon Gold for a creamier texture)
- 10 slices bacon
- 1 large onion
- 1 medium cabbage (cut into 1-inch thick ribbons)
- 1.5 tsp salt
- 1.5 tsp pepper (freshly ground for better aroma)
- 2.5 cups chicken broth (Swanson for consistent flavor)
- 1/2 tsp garlic powder
Step 1: Prep and Render the Bacon
- 10 slices bacon
Cut the bacon into bite-sized pieces and place them in a large pot or Dutch oven over medium heat.
Cook, stirring occasionally, until the bacon is crispy and golden, about 8-10 minutes.
Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pot—this flavorful fat is the foundation of the entire dish.
I always keep at least 2-3 tablespoons of bacon grease in the pot; if you have significantly more, you can drain some off, but don’t discard it all.
Step 2: Build the Aromatics Base
- 1 large onion
While the bacon cooks, peel and dice the onion into roughly ½-inch pieces.
Once the bacon is removed, increase the heat to medium-high and add the diced onion to the hot bacon fat.
Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and slightly caramelized at the edges.
This step creates a flavorful base that will season the entire dish.
Step 3: Add Cabbage and Season
- 1 medium cabbage
- 1.5 tsp salt
- 1.5 tsp pepper
- 1/2 tsp garlic powder
While the onion cooks, slice the cabbage into 1-inch thick ribbons (you can keep some of the core for structural integrity, but remove any damaged outer leaves).
Add the cabbage to the pot with the salt, pepper, and garlic powder.
Stir well to combine and coat the cabbage in the bacon fat.
Cook for about 5 minutes, stirring occasionally, until the cabbage begins to soften and wilt slightly.
I like to add the garlic powder at this stage rather than later so it blends into the fat and distributes evenly throughout the dish.
Step 4: Prepare and Add Potatoes
- 2.5 lb potatoes
- 2.5 cups chicken broth
- cooked bacon from Step 1
While the cabbage cooks, peel the potatoes and cut them into roughly ¾-inch cubes (you can microwave them for 5-8 minutes first to speed up cooking if desired, but it’s optional).
Add the cubed potatoes to the pot along with the chicken broth and the cooked bacon from Step 1.
Stir well to combine, ensuring the broth distributes evenly and the potatoes are mostly submerged.
Step 5: Simmer Until Tender
Increase the heat to bring the broth to a gentle boil, then reduce to medium-low and cover the pot.
Simmer for 10-20 minutes, stirring occasionally, until the potatoes are completely tender when pierced with a fork and the cabbage is very soft.
The exact timing depends on your potato cube size and heat level—start checking around the 10-minute mark.
The dish is ready when the flavors have melded and you have a hearty, comforting one-pot meal.
Mouthwatering Southern-Style Cabbage & Potatoes
Ingredients
- 2.5 lb potatoes (Yukon Gold for a creamier texture)
- 10 slices bacon
- 1 large onion
- 1 medium cabbage (cut into 1-inch thick ribbons)
- 1.5 tsp salt
- 1.5 tsp pepper (freshly ground for better aroma)
- 2.5 cups chicken broth (Swanson for consistent flavor)
- 1/2 tsp garlic powder
Instructions
- Cut the bacon into bite-sized pieces and place them in a large pot or Dutch oven over medium heat. Cook, stirring occasionally, until the bacon is crispy and golden, about 8-10 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pot—this flavorful fat is the foundation of the entire dish. I always keep at least 2-3 tablespoons of bacon grease in the pot; if you have significantly more, you can drain some off, but don't discard it all.
- While the bacon cooks, peel and dice the onion into roughly ½-inch pieces. Once the bacon is removed, increase the heat to medium-high and add the diced onion to the hot bacon fat. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and slightly caramelized at the edges. This step creates a flavorful base that will season the entire dish.
- While the onion cooks, slice the cabbage into 1-inch thick ribbons (you can keep some of the core for structural integrity, but remove any damaged outer leaves). Add the cabbage to the pot with the salt, pepper, and garlic powder. Stir well to combine and coat the cabbage in the bacon fat. Cook for about 5 minutes, stirring occasionally, until the cabbage begins to soften and wilt slightly. I like to add the garlic powder at this stage rather than later so it blends into the fat and distributes evenly throughout the dish.
- While the cabbage cooks, peel the potatoes and cut them into roughly ¾-inch cubes (you can microwave them for 5-8 minutes first to speed up cooking if desired, but it's optional). Add the cubed potatoes to the pot along with the chicken broth and the cooked bacon from Step 1. Stir well to combine, ensuring the broth distributes evenly and the potatoes are mostly submerged.
- Increase the heat to bring the broth to a gentle boil, then reduce to medium-low and cover the pot. Simmer for 10-20 minutes, stirring occasionally, until the potatoes are completely tender when pierced with a fork and the cabbage is very soft. The exact timing depends on your potato cube size and heat level—start checking around the 10-minute mark. The dish is ready when the flavors have melded and you have a hearty, comforting one-pot meal.
