Southern-Style Cabbage and Potatoes
A hearty, budget-friendly one-pot meal featuring tender cabbage and flavorful potatoes, perfect for cool weather dining.
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.
Notes
Keep leftovers fresh in an airtight container for up to 3-4 days in the refrigerator. To reheat, use gentle heat with a splash of broth or water.