Fried Cabbage & Potatoes
A comforting and hearty dish of golden potatoes and sweet caramelized cabbage, enhanced with garlic and optionally smoky turkey bacon.
Ingredients
Vegetables
- 1 head head of cabbage, sliced Green or savoy both work
- 4 medium potatoes, peeled or not, cubed into 1/2-inch pieces Yukon Gold preferred for creamy interior
- 1 medium onion, diced Yellow onion is recommended
- 2 cloves garlic, minced Or 1 tsp jarred if you’re tired
Fats
- 3 tablespoons olive oil or butter Use 2 tbsp olive oil + 1 tbsp butter
Seasoning
- Salt to taste Season early for best flavor
- Pepper to taste
Optional Ingredients
- 1 cup cooked smoked turkey bacon, chopped Great swap for pork bacon
- 1 squeeze lemon For finishing touch
- 2 teaspoons apple cider vinegar Wakes up the whole pan
- chopped parsley Optional for garnish
Instructions
Preparation
- Heat a large skillet over medium heat.
- Add olive oil and butter, then sauté diced onion until translucent (about 3-4 minutes).
- Add minced garlic for the last minute and stir.
Cooking
- Add cubed potatoes and season with salt and pepper.
- Cook, stirring occasionally, until the potatoes are golden and tender, about 10–15 minutes. Spread them out in the pan for maximum browning.
- Stir in sliced cabbage and continue to cook until it wilts and caramelizes slightly, about 5–7 minutes.
- If using cooked smoked turkey bacon, add it now and toss to combine.
- Adjust seasoning and finish with a squeeze of lemon or a teaspoon of apple cider vinegar if desired.
Serving
- Serve warm.
Notes
Leftovers store well in an airtight container in the fridge for 3–4 days. To reheat, use a skillet or air fryer for best results. Avoid microwaving as it can make it soggy.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 2gSodium: 450mgFiber: 5gSugar: 2g
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