introduction
When I think of comfort food, Southern-Style Cabbage & Potatoes brings back memories of my grandmother’s kitchen. The smell of sautéed bacon and onions fills the air, wrapping around you like a warm hug. This hearty dish isn’t just a meal; it’s a reminder of family gatherings and laughter around the table. I love how simple ingredients come together to create something so delicious and satisfying. You can taste the love in every bite, making it a special recipe to share with loved ones. What sets this dish apart is its warmth and the way it brings people together, creating moments that linger long after the last bite.
why make this recipe
Southern-Style Cabbage & Potatoes is a delightful and easy dish to prepare. It combines humble ingredients into a comforting meal that feels like a warm embrace. This recipe is perfect for busy weeknights or when you want to cook something that satisfies and nourishes. The mixture of crispy bacon, tender cabbage, and hearty potatoes creates a balance of flavors that is hard to resist. Making this dish allows you to connect with family traditions while enjoying the simple goodness of home-cooked food.
how to make Southern-Style Cabbage & Potatoes
Ingredients
- 4 medium russet potatoes (2 lbs)
- 6-8 slices bacon (1/2 lb)
- 1 large onion, chopped
- 1 medium head cabbage
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups chicken broth
Directions
- Place the potatoes on a microwave-safe plate. Pierce each potato a few times with a sharp knife. Microwave on high for 8 minutes (or 5 minutes for smaller potatoes). Set aside to cool a bit.
- Next, cut the bacon into 1/2-inch pieces. Cook the bacon in a Dutch oven or large pot until very crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the chopped onions to the bacon drippings and sauté over medium heat for 5 minutes.
- Chop the cabbage into large pieces (about 2 inches) and remove the core. Add the cabbage, salt, and pepper to the sautéed onions and cook for an additional 5 minutes.
- Peel the cooked potatoes and dice them into 1-inch pieces. Add the diced potatoes, chicken broth, and cooked bacon to the cabbage mixture. Gently stir to combine.
- Cover the pot and cook for 10-20 minutes, or until the potatoes are tender, stirring occasionally.
how to serve Southern-Style Cabbage & Potatoes
Southern-Style Cabbage & Potatoes can be served as a main dish or as a side. It pairs nicely with cornbread or a simple green salad. When serving, feel free to sprinkle some extra crispy bacon on top for an added crunch. Enjoy it hot for the best experience!
how to store Southern-Style Cabbage & Potatoes
To store leftovers, let the dish cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. To reheat, warm it in a pot on the stove or in the microwave until heated through. You may need to add a splash of chicken broth to keep it moist.
tips to make Southern-Style Cabbage & Potatoes
- For a little extra flavor, consider adding a dash of hot sauce or some red pepper flakes while cooking.
- If you prefer a vegetarian version, you can omit the bacon and use olive oil for sautéing.
- Feel free to add carrots or other vegetables for more color and nutrition.
variation
You can change up this recipe by adding smoked sausage or ham for a different meat flavor. Another great variation is to include different types of potatoes for more variety in texture and taste.
FAQs
1. Can I use a different type of cabbage?
Yes, you can use Savoy or napa cabbage if you prefer a different texture and flavor.
2. How do I make this dish vegetarian?
Simply omit the bacon and use vegetable broth instead of chicken broth.
3. Can I freeze leftovers?
Yes, you can freeze leftovers in an airtight container. However, the texture may change when thawed and reheated. It’s best enjoyed fresh!
Southern-Style Cabbage & Potatoes
Ingredients
Main Ingredients
- 4 medium russet potatoes (about 2 lbs)
- 6-8 slices bacon (about 1/2 lb)
- 1 large onion, chopped
- 1 medium head cabbage
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups chicken broth
Method
Preparation
- Place the potatoes on a microwave-safe plate. Pierce each potato a few times with a sharp knife. Microwave on high for 8 minutes (or 5 minutes for smaller potatoes). Set aside to cool a bit.
- Cut the bacon into 1/2-inch pieces. Cook the bacon in a Dutch oven or large pot until very crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the chopped onions to the bacon drippings and sauté over medium heat for 5 minutes.
- Chop the cabbage into large pieces (about 2 inches) and remove the core. Add the cabbage, salt, and pepper to the sautéed onions and cook for an additional 5 minutes.
- Peel the cooked potatoes and dice them into 1-inch pieces. Add the diced potatoes, chicken broth, and cooked bacon to the cabbage mixture. Gently stir to combine.
- Cover the pot and cook for 10-20 minutes, or until the potatoes are tender, stirring occasionally.