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5 from 2 votes

Braised Cabbage and Potatoes

Cabbage, bacon, onion, chiles and potatoes braised until tender and flavors have melded. Delicious and addictive, great with breakfast, lunch or dinner.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 208kcal

Ingredients

  • 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

Instructions

  • 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.

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.

Nutrition

Calories: 208kcal | Carbohydrates: 25g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 563mg | Potassium: 694mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4397IU | Vitamin C: 83mg | Calcium: 93mg | Iron: 2mg