Cabbage Skillet with Bacon and Potatoes brings classic comfort, all with just a few simple ingredients. Smoky bacon, soft cabbage, and tender potatoes come together in one pan.
You get a bit of saltiness from the bacon. The potatoes add this earthy, mellow vibe that’s hard not to love.
It’s cozy, filling, and honestly, it just feels like something you’d want after a long day. No fancy stuff here, just a homey meal you can toss together when you need something warm and satisfying.
Why You’ll Love This Cabbage Skillet with Bacon and Potatoes
Comfort Food Made Simple
This skillet meal is warm and filling with just a few steps.
One Pan, Less Mess
You only need one skillet from start to finish.
Everyday Ingredients
Everything in this recipe is easy to find and budget-friendly.
Perfect for Leftovers
It reheats well for lunch the next day.
Ingredient Substitutions
Bacon
You can use turkey bacon or vegetarian bacon strips if you want a lighter or meatless option.
Potatoes
Yukon Gold or red potatoes work if you don’t have russets.
Cabbage
Savoy or Napa cabbage can be swapped for green cabbage.
Thyme
Dried thyme can be used instead of fresh, or try dried Italian herbs for a different flavor.
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Cabbage Skillet with Bacon and Potatoes
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Ingredients
- 4 slices bacon chopped
- 1 pound green cabbage cored and chopped into large pieces
- 2 medium yukon gold potatoes peeled and diced into small cubes
- 1 small onion chopped
- 2 cloves garlic minced
- salt to taste
- ground black pepper to taste
- ¼ teaspoon paprika
- 1 teaspoon fresh thyme or ¼ teaspoon dried thyme
Instructions
- Place a large skillet over medium heat.
- Add chopped bacon. Cook until browned and crisp, about 6 to 8 minutes.
- Use a slotted spoon to remove bacon from the skillet and set aside. Leave the bacon fat in the skillet.
- Add diced potatoes to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until lightly golden and mostly tender.
- Add chopped onion. Cook for 3 minutes, stirring, until the onion softens.
- Stir in minced garlic. Cook for 30 seconds until fragrant.
- Add chopped cabbage, salt, black pepper, and thyme. Toss well to coat the cabbage in the fat and seasonings.
- Cover the skillet. Cook for 8 to 10 minutes, stirring occasionally, until the cabbage is tender and has some browned edges.
- Return the cooked bacon to the skillet and stir.
- Cook uncovered for 2 to 3 minutes to heat everything through and allow a bit of caramelization.
Notes
Tips and Tricks
Bacon – Cook the bacon until just crisp, then remove it so it doesn’t get too chewy later. Potatoes – Cut potatoes into small cubes so they cook faster and more evenly. Cabbage – Chop the cabbage into larger pieces—they’ll shrink as they cook. Seasoning – Add salt and pepper in layers—after the potatoes, and again after adding the cabbage.Storing and Reheating
Reheat on Stovetop – Place a serving in a skillet with 1 to 2 tablespoons water. Warm over low heat, stirring until heated through. Store – Store leftovers in an airtight container in the fridge for up to 3 days.Nutrition
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