Cabbage, bacon, onion, chiles and little bitty potatoes braised until tender and flavors have melded. Delicious and addictive, great with breakfast, lunch or dinner.
In a large cast iron skillet over medium high heat, heat oil until shimmering. Add bacon, onion and jalapeños, stir and cook until the bacon and onions start to brown, about 5 minutes.
Push bacon/onion mixture to the side and add halved potatoes in the center of the pan. Let cook a minute or two and then stir and combine with other ingredients. Continue cooking and stirring for another 3 or 4 minutes until just starting to brown and get tender.
Add cabbage, carrots and salt. Stir to combine and pour chicken stock into pan, reduce heat and simmer and cook, stirring often until cabbage is wilted and potatoes are tender, about 20 more minutes. Careful not to burn, adding more stock or water if needed. Taste for salt and serve.
I couldn't remember how many potatoes I used. They came in a mesh bag, very small fingerlings, and I used half the bag. I'm guessing 6 - 8 ounces.