Side Dish: United States – Fried Cabbage and Potatoes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 16 min

Total 28 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 medium potatoes, peeled and diced small (about 2 cups (300 g))
4 slices bacon, chopped (or 2 tbsp (30 ml) oil for vegetarian)
1 medium head green cabbage, thinly sliced
1 large onion, chopped
2 cloves garlic, minced
1 / 2–3 / 4 cup (120 to 180 ml) chicken broth (1/2 to 3/4 cups (120–180 ml))
Salt, black pepper, and 1 / 2 tsp (2.5 ml) smoked paprika to taste

Show original ingredient measurements

2 medium potatoes, peeled and diced small (about 2 cups / 300 g)
4 slices bacon, chopped (or 2 tbsp / 30 ml oil for vegetarian)
1 medium head green cabbage, thinly sliced
1 large onion, chopped
2 cloves garlic, minced
1 / 2–3 / 4 cup chicken broth (120–180 ml)
Salt, black pepper, and 1 / 2 tsp smoked paprika to taste

Instructions

1. In a large skillet, cook bacon over medium heat until crisp; remove bacon, leaving drippings (or heat oil).
2. Add diced potatoes to skillet and fry, stirring occasionally, until golden and almost tender, about 10–12 minutes.
3. Add onion and garlic, cook until onion softens, about 4 minutes.
4. Stir in cabbage, smoked paprika, and chicken broth; cover and cook 8–12 minutes until cabbage and potatoes are tender.
5. Return bacon to skillet, season with salt and pepper, toss to combine, and serve warm.