Braised Cabbage and Potatoes

Cabbage, bacon, onion, chiles and little bitty potatoes braised until tender and flavors have melded. Delicious and addictive, great with breakfast, lunch or dinner.

Course Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Kelly ~ the hungry bluebird


  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 jalapeño, finely chopped
  • 3 slices bacon, diced
  • ½ pound very small fingerling potatoes, cut in half length-wise
  • 1 small cabbage, cored and shredded
  • 2 small carrots, peeled and finely diced
  • ½ teaspoon Kosher salt
  • ½ cup chicken broth or stock, preferably homemade


  1. 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.

  2. 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.

  3. 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.

Recipe Notes

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.