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.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 36gProtein: 10gFat: 16gSaturated Fat: 5gSodium: 600mgFiber: 4gSugar: 2g
Notes
Serve as a main dish or side. Pairs well with cornbread or a simple green salad. For added crunch, sprinkle extra crispy bacon on top when serving. To store leftovers, let cool completely, transfer to an airtight container, and refrigerate for up to 3-4 days. Reheat on the stove or microwave, adding a splash of chicken broth if needed.
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