Southern-Style Cabbage and Potatoes Recipe for Comforting Sides

This is one of my favorite go-to dishes: simple, flexible, and full of flavor. It combines cabbage, potatoes and bacon into a hearty one-pan meal that’s easy to change depending on what you have on hand. The core method stays the same, but you can swap or add ingredients—smoked sausage works great alongside or in place of bacon. This skillet cooks up quickly and makes a satisfying main; pair it with cheesy jalapeño cornbread if you want something perfect to soak up the juices. Below is an adaptable recipe and step-by-step approach so you can make it your own.

Begin by browning 10 slices of bacon in a deep skillet. Once crisp, remove the bacon with a slotted spoon and set it aside. Leave the rendered bacon fat in the pan—it will flavor the potatoes and cabbage.

Add 1.5 pounds of chopped Yukon Gold potatoes and one diced yellow onion to the hot bacon fat. Season to taste; here I used a garlic butter seasoning, onion powder, salt, pepper and a pinch of Slap Ya Mama. I don’t measure precisely, but about a tablespoon of each dried seasoning works well. Cook the potatoes and onion until they begin to brown, about 5–10 minutes.

Carefully add one chopped head of cabbage. It will look like a lot at first, but the cabbage wilts down quickly. If your pan is small, add the cabbage in batches. Season again with the same spices and pour in one cup of chicken broth (or water) to help steam and soften the vegetables.

Return the cooked bacon to the skillet and mix everything together so the flavors combine.

Cover the pan, reduce the heat to medium-low, and simmer for 15–20 minutes, or until the potatoes and cabbage reach your preferred tenderness. Stir occasionally to prevent sticking and ensure even cooking.

Serve hot—pile your plate and enjoy every bite. This dish is comforting on its own but pairs beautifully with cornbread or a simple green salad.

Recipe:

Ingredients:

• 10 slices chopped bacon
• 1.5 lbs chopped Yukon Gold potatoes
• 1 yellow onion, diced
• 1 tbsp garlic and butter seasoning (or similar)
• 1 tbsp onion powder
• Salt and black pepper, to taste
• 1 tbsp Slap Ya Mama or your preferred Cajun seasoning (optional)
• 1 head cabbage, chopped
• 1 cup chicken broth or water

Directions:

1. Brown the bacon in a deep skillet. Remove with a slotted spoon and set aside, leaving the bacon grease in the pan.
2. Add the potatoes and diced onion to the bacon fat. Season with garlic-butter seasoning, onion powder, salt, pepper and Cajun seasoning if using. Cook until the potatoes are browned, about 5–10 minutes.
3. Add the chopped cabbage in batches if needed. Season again, pour in the cup of chicken broth or water, and stir to combine. The cabbage will wilt significantly as it cooks.
4. Stir the reserved bacon back into the pan.
5. Cover the skillet, reduce heat to medium-low, and cook for 15–20 minutes or until the potatoes and cabbage are tender. Stir occasionally to prevent sticking.
6. Taste and adjust seasoning as desired, then serve hot.