I grew up with a bubbling pot of cabbage and potatoes on the stove whenever the weather turned cool — it was cheap, filling, and somehow comfort food and side dish all at once. This Southern-style cabbage and potatoes recipe keeps things simple: cabbage simmered with diced potatoes, a little onion, chicken broth for depth, and optional crispy bacon for a smoky finish. It’s an unfussy one-pot meal that’s perfect for busy weeknights or feeding a crowd.
Why you’ll love this dish
This recipe shines because it’s fast, forgiving, and budget-friendly. You get hearty carbs and tender greens in one pot, with minimal chopping and very little babysitting. It’s also a great vehicle for leftovers — add extra bacon, serve it with eggs for brunch, or ladle it next to pan-fried chicken.
“A bowlful of nostalgia — warm, savory, and exactly what I want after a long day.” — home cook review
Reasons to try it now:
- Weeknight winner: ready in about 35 minutes and uses pantry basics.
- Scales easily: double it for a crowd or halve it for two.
- Kid-approved texture: the potatoes turn soft and the cabbage becomes silky.
- Flexible: make it vegetarian by skipping bacon and using vegetable broth; or punch up flavor with smoked sausage.
I often pair it with roast chicken or a crisp salad; for a similar cabbage-and-potato vibe with a different twist, check out this Irish-style combo I sometimes make: Irish chicken with cabbage, potatoes, bacon, and onions.
How this recipe comes together
Step-by-step overview before you cook:
- Render bacon (if using) to get flavorful fat. Remove bacon and keep the fat for sautéing.
- Sauté onion in butter or bacon fat until translucent to build a savory base.
- Add diced potatoes and cook briefly to start softening and pick up flavor.
- Stir in chopped cabbage and a cup of chicken broth (or water). Season and simmer gently.
- Cover and cook low until potatoes are tender and cabbage is wilted, about 20–25 minutes.
- Finish by folding in crispy bacon and a pat of butter if you want extra richness.
This quick overview gives you the flow so you can prep and cook without surprises.
What you’ll need
- 1 head of cabbage, chopped (green or savoy work well)
- 4 large potatoes, diced (Yukon gold or russet)
- 1 onion, chopped
- 4 slices of bacon, chopped (optional — see notes for vegetarian swap)
- Salt and pepper to taste
- 1 cup chicken broth (or water or vegetable broth)
- Butter for sautéing (or use bacon fat)
Substitutions and notes:
- Vegetarian: skip bacon and use 1–2 tablespoons olive oil plus vegetable broth.
- Lighter: use mostly water and a teaspoon of reduced-sodium soy sauce or Worcestershire for umami.
- Want crisper potatoes? Par-cook them in the air fryer before adding — here’s a guide for garlic-parmesan air-fryer potatoes you can adapt: air-fryer garlic parmesan potatoes.
Directions to follow
- If using bacon, heat a large pot over medium and cook the bacon until crispy. Remove the bacon with a slotted spoon and leave the fat in the pot. If not using bacon, melt 1–2 tablespoons butter over medium heat.
- Add the chopped onion to the pot and sauté until softened and translucent, about 4–5 minutes.
- Add the diced potatoes and cook, stirring occasionally, for about 5 minutes so they start to brown slightly and pick up flavor.
- Stir in the chopped cabbage and pour in 1 cup of chicken broth (or water). Season with salt and pepper. Scrape any browned bits from the bottom of the pot.
- Reduce heat to low, cover, and simmer for 20–25 minutes, or until the potatoes are fork-tender and the cabbage is very soft.
- Stir the reserved bacon back in (if using), taste and adjust seasoning, and finish with a knob of butter if you like a silkier texture. Serve hot.
Best ways to enjoy it
Serving suggestions:
- As a main: Spoon into bowls, top with extra crispy bacon and chopped scallions, and serve with crusty bread.
- As a side: Pair with roasted or fried chicken, pork chops, or pan-seared fish.
- Brunch twist: Serve alongside fried eggs or mix in shredded cheddar for a hearty skillet.
- Crowd-pleaser combos: For a fuller potato-focused plate, pair with cheesy sides like these Hasselback potatoes: cheesy air-fryer Hasselback potatoes.
Plating idea: mound the cabbage-and-potato mix slightly off-center, garnish with chopped parsley, and place the protein on the side for a homey but composed look.
Keeping leftovers fresh
Storage and reheating tips:
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freezing: Cabbage’s texture changes after freezing; you can freeze in a sealed container for up to 2 months, but best results are from refrigerating and reheating within a few days.
- Reheating: Gently reheat on the stovetop over low heat with a splash of broth or water to loosen the sauce. Microwave in 30–60 second bursts, stirring between, until hot.
Food safety: refrigerate within 2 hours of cooking and reheat to 165°F (74°C) before serving.
For ideas to turn leftovers into a full meal fast, try mixing in smoked sausage or cheddar for a quick skillet upgrade: cheesy ranch potatoes and smoked sausage.
Pro chef tips
- Cut even potatoes: dice potatoes uniformly (about 1/2–3/4-inch) so they cook at the same rate as the cabbage.
- Choose the right cabbage: green cabbage gives sturdier bites; savoy is more tender and cooks faster.
- Browning matters: don’t skip the quick sear on potatoes — it adds texture and flavor.
- Use rendered fat: bacon fat adds depth; if skipping bacon, finish with a teaspoon of smoked paprika or liquid smoke to mimic that smoky edge.
- Don’t over-stir: after adding the cabbage, stir just enough to combine so the potatoes can brown a bit on the bottom for flavor.
For a lighter, soup-like version, increase the broth to 3–4 cups and simmer longer for a creamy stew-style dish. If you want inspiration for low-calorie cabbage options, see this cabbage soup resource: cabbage fat-burning soup.
Creative twists
- Add sausage: Swap bacon for sliced smoked sausage or kielbasa for a heartier one-pot meal.
- Spicy kick: Stir in red pepper flakes or diced jalapeño when sautéing the onion.
- Creamy finish: Stir in 1/2 cup sour cream or cream cheese at the end for richness.
- Herb-forward: Finish with fresh thyme or dill for a brighter flavor.
- Tangy turn: A splash of apple cider vinegar or a teaspoon of Dijon at the end brightens the whole dish.
Common questions
Q: Can I make this without bacon?
A: Yes. Skip the bacon and sauté the onion in butter or oil. To replace the smoky flavor, add a small pinch of smoked paprika or a drop of liquid smoke.
Q: How long does this take from start to finish?
A: Active prep (chopping) is about 10–15 minutes. The total cook time is roughly 25–30 minutes, so plan 35–45 minutes overall depending on your chopping speed.
Q: What potato is best?
A: Yukon Golds hold shape well and mash slightly for creaminess; russets will break down more and make the dish softer. Choose based on whether you want distinct potato pieces or a slightly creamier texture.
Q: Can I cook this in an Instant Pot or slow cooker?
A: Yes. For Instant Pot, sauté bacon and onion in the pot, add potatoes, cabbage, and broth, and pressure cook on high 6–8 minutes with quick release. For a slow cooker, brown onions first, then cook on low 4–6 hours.
Conclusion
If you want another Southern take with smoky, saucy cabbage and potatoes, try the rich, homestyle version at South Your Mouth’s Southern-Style Smothered Cabbage & Potatoes. For a recipe with a similar technique and flavor profile, see the detailed Smothered Cabbage and Potatoes post at Spicy Southern Kitchen’s Smothered Cabbage and Potatoes. If you prefer a straightforward, tested method with clear step photos, check out The Kitchn’s Smothered Cabbage and Potatoes Recipe.
Enjoy this simple, soulful pot of cabbage and potatoes — it’s honest food that stretches a few ingredients into something very satisfying.
Southern-Style Cabbage and Potatoes
Ingredients
Main Ingredients
- 1 head cabbage, chopped Green or Savoy work well.
- 4 large potatoes, diced Yukon Gold or Russet.
- 1 medium onion, chopped
- 4 slices bacon, chopped Optional; for a vegetarian version, use 1-2 tablespoons olive oil instead.
Liquids and Fats
- 1 cup chicken broth Can substitute with water or vegetable broth.
- 1–2 tablespoons butter For sautéing; can use bacon fat if bacon is included.
Seasoning
- Salt To taste.
- Pepper To taste.
Instructions
Preparation
- If using bacon, heat a large pot over medium and cook the bacon until crispy. Remove the bacon with a slotted spoon and leave the fat in the pot.
- Add the chopped onion to the pot and sauté until softened and translucent, about 4–5 minutes.
- Add the diced potatoes and cook, stirring occasionally, for about 5 minutes so they start to brown slightly and pick up flavor.
- Stir in the chopped cabbage and pour in 1 cup of chicken broth (or water). Season with salt and pepper. Scrape any browned bits from the bottom of the pot.
Cooking
- Reduce heat to low, cover, and simmer for 20–25 minutes, or until the potatoes are fork-tender and the cabbage is very soft.
- Stir the reserved bacon back in (if using), taste and adjust seasoning, and finish with a knob of butter if you like a silkier texture. Serve hot.
