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Close-up of a cabbage skillet with bacon and potatoes, showing golden caramelized cabbage, crispy bacon pieces, and tender potato chunks cooked in a pan, topped with fresh green herb sprigs. Rustic skillet dinner with savory cabbage and potatoes.

Cabbage Skillet with Bacon and Potatoes

Nesting Lane
Cabbage Skillet with Bacon and Potatoes is a hearty and simple dinner with chopped bacon, potatoes, cabbage, onion, and thyme. Easy and comforting for any night.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Large Skillet
Cutting Board
Chef's Knife
Measuring Spoons
Wooden Spoon

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

7 WW Smart Points

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

Calories: 195kcalCarbohydrates: 24gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 15mgSodium: 172mgPotassium: 629mgFiber: 5gSugar: 5gVitamin A: 155IUVitamin C: 61mgCalcium: 65mgIron: 1mg
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